The day before New Year’s we had a “finger food” day at work. I had done so much cooking over the holidays, and was still cooking for our New Year’s Eve party at home so I was in kitchen overload. I needed to come up with something quick and easy and, the catch, it had to be something that I didn’t have to serve piping hot because there were about a dozen of us sharing one oven at the office. I had picked up a couple of rolls of Pillsbury pizza dough on sale that week and figured I could come up with something pretty simple using that. My all time favorite pizza is ham and pineapple so I figured I could incorporate that into a finger food. These pizza rolls turned out great and were a hit at the office buffet. They would also make a great addition to your kid’s school lunch.
Ham & Pineapple Pizza Rolls
- One roll of Pillsbury (or other) refrigerated pizza dough
- 1/2 cup of pizza or pasta sauce
- Italian seasoning (optional)
- 10 pieces of sliced ham (you may use more or less depending on the size of your pieces)
- 1 1/2 cups of shredded mozzarella cheese
- 1/2 cup of pineapple chunks
Preheat oven to 400 degrees.
Lightly flour your working surface and unroll the pizza dough onto it. Roll it out to about twice it’s original size.
Spread the pizza sauce evenly on the dough (leave about 1/2 inch unsauced around the edges) and sprinkle with Italian seasoning (if desired). This might not seem like a lot of sauce but that’s ok, you don’t want the roll to be too saucy or it doesn’t make a good finger food.
Spread your ham slices evenly on top of the sauce.
Sprinkle evenly with the cheese and then the pineapple.
Now it’s time to roll it up. Now you can roll this from whichever side you prefer – the short or the long. If you start on the short end you will have a shorter, thicker roll with more crust in it. Rolling from the long end will give you a longer roll with less dough in the middle – it will also give you more slices. I did mine from the long end because I didn’t want my pieces to me too thick and heavy.
Roll everything up, much like you would if you were making cinnamon buns. Pinch the ends together. Place seam side down on a greased or lined cookie sheet. Bake for about 15-20 minutes until the crust is a nice golden brown. Remove from the oven and allow to cool for at least 15 minutes before cutting. Using a serrated knife cut into about 2 inch slices ( or bigger or smaller if you prefer).