Spelt Roasted Garlic Pizza Rolls take a full head of roasted garlic and fold it straight into a soft spelt dough with mozzarella and marinara. The garlic turns sweet and mellow in the oven, so it spreads through the dough instead of biting back.
Spelt flour gives the rolls a slightly nutty flavor and a softer crumb than regular bread flour. The dough stays easy to work with and doesn’t need heavy kneading.
You roast the garlic first, let it cool, then squeeze the cloves onto the rolled-out dough before adding sauce and cheese. Rolling and slicing takes about 10 minutes once the dough has risen.
These rolls work as a snack, a side for soup, or a party tray. Bake them until the tops turn golden and the cheese bubbles at the seams, about 20 to 22 minutes at 190C/375F.
Why You’ll Love This Recipe
- Roasted garlic turns soft and sweet, not sharp
- Spelt dough stays soft with a mild nutty edge
- One dough, no fancy folding or shaping tools needed
- Bakes into a shareable tray for casual gatherings
Ingredient Notes
- Spelt flour: Light or white spelt flour gives the softest crumb here. Whole spelt works too but the dough will feel denser and need a bit more water.
- Roasted garlic: Roasting mellows the sharp bite into something sweet and spreadable. Don’t skip the roasting step, raw garlic here would overpower the dough.
- Mozzarella: Shredded low-moisture mozzarella melts evenly without pooling water in the rolls. Fresh mozzarella works but pat it dry first.
- Pizza sauce: A thick marinara or pizza sauce keeps the dough from getting soggy. Avoid watery canned tomato sauce.
- Instant yeast: Instant yeast skips the proofing step and mixes straight into the flour. Active dry yeast works too, just dissolve it in the warm water first.
Cheesy Roasted Garlic Spelt Pizza Rolls with Mozzarella
Description
A whole head of roasted garlic gets folded straight into a soft spelt dough with marinara and mozzarella, so the garlic turns sweet instead of sharp in every slice.
Ingredients
Dough
Roasted Garlic
Filling
Topping
Instructions
Roast the Garlic
- Heat the oven to 200C/400F. Slice the top off the garlic head, drizzle with 1 tsp olive oil, sprinkle with salt and wrap tightly in foil.
- Roast for 35 to 40 minutes until the cloves feel soft and turn golden. Let cool, then squeeze the cloves out of their skins into a small bowl.
Make the Dough
- Stir the yeast and sugar into the warm water and let sit for 5 to 10 minutes until foamy on top.
- Combine the spelt flour and salt in a large bowl. Add the yeast mixture and olive oil and mix to a rough dough.
- Knead for 6 to 8 minutes until smooth and elastic. Spelt has less gluten than wheat, so avoid overworking it or the crumb turns dense.
- Place the dough in an oiled bowl, cover, and let rise for 45 minutes until roughly doubled.
Fill and Roll
- Turn the dough out and roll into a rectangle about 30 x 25 cm.
- Spread the pizza sauce over the dough, leaving a 1 cm border. Squeeze the roasted garlic cloves evenly on top and mash lightly into the sauce.
- Scatter mozzarella, parmesan, basil, oregano and red pepper flakes over the sauce.
- Roll the dough tightly from one long edge into a log and pinch the seam closed.
- Slice the log into 12 rolls, about 2.5 cm thick each, using a gentle sawing motion.
Bake
- Arrange the rolls cut-side up in a greased 9x13-inch baking dish, leaving a small gap between each.
- Brush the tops with the melted butter mixed with the mashed reserved garlic clove.
- Bake at 190C/375F for 20 to 22 minutes until golden on top and the cheese bubbles at the seams.
- Brush with any remaining garlic butter, sprinkle with the extra parmesan, and serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 8g40%
- Cholesterol 40mg14%
- Sodium 620mg26%
- Potassium 220mg7%
- Total Carbohydrate 38g13%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 15g30%
- Vitamin A 400 IU
- Vitamin C 3 mg
- Calcium 220 mg
- Iron 2 mg
- Vitamin E 1 mg
- Vitamin K 3 mcg
- Thiamin 0.2 mg
- Riboflavin 0.2 mg
- Niacin 3 mg
- Vitamin B6 0.2 mg
- Folate 30 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 200 mg
- Magnesium 35 mg
- Zinc 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Cool the roasted garlic before mashing, hot garlic can soften the dough's structure too much.
- Let dough double fully before rolling, under-risen dough gives dense, tight rolls.
- Slice rolls with a gentle sawing motion to keep the spiral layers intact.
- Space rolls with a small gap in the pan so heat reaches all sides evenly.
