Cheesy Roasted Garlic Spelt Pizza Rolls with Mozzarella

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

Hands rolling spelt pizza dough spread with roasted garlic cloves, marinara sauce and shredded mozzarella on a wooden board

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.

Plate of spelt roasted garlic pizza rolls with a linen napkin, garlic butter dip and a glass of wine on a table

Prep Time 20 mins

Cook Time 55 mins

Rest Time 45 mins

Total Time 2 hrs

Cooking Method: Oven

Cuisine: Italian-inspired

Courses: Appetizer

Difficulty: Medium

Cooking Temp: 190 C

Servings: 6

Estimated Cost: 1.30

Calories: 400

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten, Vegetarian

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

350 g spelt flour (light or white) (plus extra for dusting)
7 g instant yeast (1 packet)
1 tsp sugar
250 ml warm water (about 40C/105F)
2 tbsp olive oil
1 tsp salt

Roasted Garlic

1 whole garlic head (top sliced off)
1 tsp olive oil (for drizzling)
1 pinch salt

Filling

120 g pizza sauce or thick marinara
200 g shredded mozzarella (low-moisture, patted dry if fresh)
30 g grated parmesan
1 tbsp fresh basil, chopped (or 1 tsp dried)
1 tsp dried oregano
1/4 tsp red pepper flakes (optional)

Topping

30 g melted butter (2 tbsp, or olive oil for dairy-free)
1 reserved roasted garlic clove, mashed
20 g grated parmesan (for sprinkling)

Instructions

Roast the Garlic

1
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.
2
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

3
Stir the yeast and sugar into the warm water and let sit for 5 to 10 minutes until foamy on top.
4
Combine the spelt flour and salt in a large bowl. Add the yeast mixture and olive oil and mix to a rough dough.
5
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.
6
Place the dough in an oiled bowl, cover, and let rise for 45 minutes until roughly doubled.

Fill and Roll

7
Turn the dough out and roll into a rectangle about 30 x 25 cm.
8
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.
9
Scatter mozzarella, parmesan, basil, oregano and red pepper flakes over the sauce.
10
Roll the dough tightly from one long edge into a log and pinch the seam closed.
11
Slice the log into 12 rolls, about 2.5 cm thick each, using a gentle sawing motion.

Bake

12
Arrange the rolls cut-side up in a greased 9x13-inch baking dish, leaving a small gap between each.
13
Brush the tops with the melted butter mixed with the mashed reserved garlic clove.
14
Bake at 190C/375F for 20 to 22 minutes until golden on top and the cheese bubbles at the seams.
15
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.

Keywords: spelt pizza rolls, roasted garlic pizza rolls, spelt dough recipe, pull-apart pizza rolls, make-ahead appetizer

Equipment

9x13-inch baking dish
rolling pin
pastry brush
aluminum foil
bench scraper
mixing bowls

Tips

Roast the garlic a day ahead and store it in the fridge to save time on baking day.
Pat the roasted garlic cloves dry before mashing so the dough doesn't turn soggy.
Roll the dough on a lightly floured surface, since spelt dough is stickier than wheat dough.
Use a sharp serrated knife to slice the rolled log so the layers don't squash flat.
Leave a small gap between rolls in the pan so the sides bake instead of just the tops.

Variations

Swap mozzarella for provolone and add a thin layer of caramelized onion for a sharper flavor.
Stir a spoonful of pesto into the sauce layer for a herby, greener version of the rolls.
Add crumbled cooked sausage or pepperoni between the sauce and cheese for a heartier roll.

Storage and Reheating

Store leftover rolls in an airtight container in the fridge for up to 3 days. Let them cool fully before sealing so they don't turn soggy.

Reheat in the oven at 180C/350F for 8 to 10 minutes until warmed through and the cheese softens again. A microwave works in a pinch but the crust turns chewy instead of crisp.

Freeze baked rolls in a single layer for up to 2 months. Reheat straight from frozen at 180C/350F for 15 to 18 minutes, no need to thaw first.

Serving Suggestions

Serve spelt roasted garlic pizza rolls warm, straight from the pan, with a small bowl of marinara on the side for dipping.

They work well next to a simple green salad or a bowl of tomato soup for a light lunch. For a party tray, cut a batch in half and arrange them around a bowl of garlic butter.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-roasted-garlic-pizza-rolls/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!