Savory spirals with a creamy twist—these roll-ups are perfect for spaghetti night or served all on their own. Make them with sausage and pepperoni, or skip the meat and go full pepperoni party.
Made with Weisenberger Pizza Crust Mix and seasonings from bbQ & MORE—because we love a shortcut that brings big flavor!
Ingredients
🛒 Available at bbQ & MORE (BAM):
• 1 bag Weisenberger Pizza Crust Mix
• Italian seasoning
• Bam Bam Dust
• Finamill grinder with salt & pepper pods
🛒 From your favorite grocery:
• 1/2 lb ground Italian sausage or ground beef (optional)
• Pepperoni slices (as much as you like!)
• 3 oz cream cheese or ricotta cheese
• 1/2 to 3/4 cup shredded cheese (mozzarella, cheddar, or Italian blend)
• Butter (for brushing)
You’ll also want:
• A floured surface
• Press’n Seal wrap
• An enamelware baking dish
Instructions
1️⃣ Make the Dough
• Prepare Weisenberger Pizza Crust Mix according to the package directions.
• Let rise as directed.
2️⃣ Divide & Roll
• Place risen dough on a floured surface.
• Cut the dough ball in half.
• Roll each half into a rectangle.
3️⃣ Prep the Filling
• Cook extra sausage or ground beef while prepping spaghetti night—then save 1/2 lb for this recipe.
• In a bowl, mix cooked sausage (if using) with either 3 oz cream cheese or 3 oz ricotta and 1/2–3/4 cup shredded cheese.
• Add Bam Bam Dust, Italian seasoning, and a grind of salt & pepper to taste.
• No need to cook the pepperoni—just slice and set aside.
4️⃣ Spread & Roll
• For each dough rectangle:
– Spread your cheese + meat mixture over the dough.
– Top with sliced pepperoni (or skip the meat mix and do all pepperoni!).
– Roll up tightly and pinch the edges to seal.
5️⃣ Wrap & Chill
• Wrap each log in Press’n Seal and refrigerate until ready to bake—30 minutes or overnight.
6️⃣ Slice & Bake
• Preheat oven to 375°F.
• Slice logs into 1”–1.5” pinwheels and place swirl-side up in a buttered enamelware baking dish.
• Brush the tops with melted butter and a sprinkle of extra seasoning if desired.
• Bake for 20–25 minutes until golden brown and melty.
7️⃣ Serve & Share
• Serve warm with Pasta House Sauce or marinara for dipping.
• Perfect alongside spaghetti or all on their own!
✨ Quick Tip from bbQ & MORE:
Making spaghetti night? Just double your meat prep and use the extra to whip these up—no extra effort required!
Grab your dough mix and seasonings at bbQ & MORE, and text 859-379-4339 if you want us to pack it all up for you!
Savory spirals with a creamy twist—these roll-ups are perfect for spaghetti night or served all on their own. Make them with sausage and pepperoni, or skip the meat and go full pepperoni party.
Made with Weisenberger Pizza Crust Mix and seasonings from bbQ & MORE—because we love a shortcut that brings big flavor!
Ingredients
🛒 Available at bbQ & MORE (BAM):
• 1 bag Weisenberger Pizza Crust Mix
• Italian seasoning
• Bam Bam Dust
• Finamill grinder with salt & pepper pods
🛒 From your favorite grocery:
• 1/2 lb ground Italian sausage or ground beef (optional)
• Pepperoni slices (as much as you like!)
• 3 oz cream cheese or ricotta cheese
• 1/2 to 3/4 cup shredded cheese (mozzarella, cheddar, or Italian blend)
• Butter (for brushing)
You’ll also want:
• A floured surface
• Press’n Seal wrap
• An enamelware baking dish
Instructions
1️⃣ Make the Dough
• Prepare Weisenberger Pizza Crust Mix according to the package directions.
• Let rise as directed.
2️⃣ Divide & Roll
• Place risen dough on a floured surface.
• Cut the dough ball in half.
• Roll each half into a rectangle.
3️⃣ Prep the Filling
• Cook extra sausage or ground beef while prepping spaghetti night—then save 1/2 lb for this recipe.
• In a bowl, mix cooked sausage (if using) with either 3 oz cream cheese or 3 oz ricotta and 1/2–3/4 cup shredded cheese.
• Add Bam Bam Dust, Italian seasoning, and a grind of salt & pepper to taste.
• No need to cook the pepperoni—just slice and set aside.
4️⃣ Spread & Roll
• For each dough rectangle:
– Spread your cheese + meat mixture over the dough.
– Top with sliced pepperoni (or skip the meat mix and do all pepperoni!).
– Roll up tightly and pinch the edges to seal.
5️⃣ Wrap & Chill
• Wrap each log in Press’n Seal and refrigerate until ready to bake—30 minutes or overnight.
6️⃣ Slice & Bake
• Preheat oven to 375°F.
• Slice logs into 1”–1.5” pinwheels and place swirl-side up in a buttered enamelware baking dish.
• Brush the tops with melted butter and a sprinkle of extra seasoning if desired.
• Bake for 20–25 minutes until golden brown and melty.
7️⃣ Serve & Share
• Serve warm with Pasta House Sauce or marinara for dipping.
• Perfect alongside spaghetti or all on their own!
✨ Quick Tip from bbQ & MORE:
Making spaghetti night? Just double your meat prep and use the extra to whip these up—no extra effort required!
Grab your dough mix and seasonings at bbQ & MORE, and text 859-379-4339 if you want us to pack it all up for you!
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