A delightful twist on classic stuffed pizza bread, these rolls are perfect for sharing and dipping.
Combine the warm water, yeast, and a pinch of sugar in a mixing bowl. Let it sit until frothy.
Ensure the water is warm but not hot to avoid killing the yeast.
Mix the flour, salt, and olive oil in a large bowl. Gradually add the yeast mixture and knead until a smooth dough forms.
Knead the dough for at least 5 minutes to develop gluten, which gives the bread its structure.
Cover the dough and let it rise in a warm place until doubled in size.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Divide the dough into equal portions and roll each into a rectangle.
Lightly flour your surface to prevent sticking.
Spread the mozzarella, green peppers, oregano, and red pepper flakes evenly over the dough.
Leave a border around the edges to make sealing easier.
Roll the dough tightly into a log and pinch the edges to seal.
Ensure the seam is on the bottom to prevent it from opening during baking.
Place the rolls on a greased baking sheet, brush with beaten egg, and sprinkle with parmesan.
Use parchment paper for easier cleanup.
Bake in a preheated oven at 400°F until golden brown.
Rotate the baking sheet halfway through for even baking.
Let the rolls cool slightly before slicing and serving with marinara sauce.
Cooling helps the cheese set, making slicing easier.
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