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Savoury and Sweet Pizza Rolls or Pizza Bread

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Instead of making pizza, you can make these rolls, which are perfect as a snack or even for breakfast.

Sometimes, I make it into a big roll, which I cut into pieces and other times I make individual ones and make it into pull-aparts.

Whenever you are going to make pizza again, make more dough and try any of the following options.

Savoury and Sweet Pizza Rolls or Pizza Bread

Makes:  1 Pyrex 35 x 22 cm



  • 500 grams bread flour or all purpose flour
  • 25 grams fresh yeast
  • 1 tbsp sugar or honey
  • 1 tsp salt
  • About 1 cup water

Savoury Filling:

  • 9 tbsp leftover bolognaise sauce or use other tomato based sauce
  • 250 grams feta
  • 80 grams anthotyros (whey cheese like ricotta)
  • 5 slices of smoked turkey
  • Olive oil to brush the baking tin and the rolls
  • Sesame seeds (optional)


See instructions how to make dough for pizza.


  1. Brush the Pyrex with olive oil.
  2. Divide phyllo into nine pieces and form nine balls.
  3. Crumble feta and anthotyros into a bowl.
  4. Roll each dough into a 1/2 cm thick disc.
  5. Add a tablespoon of bolognaise and spread it on the dough.
  6. Add about 2 tablespoons cheese.
  7. Add half a slice of smoked turkey.
  8. Fold to enclose mixture, forming a small round bread and invert it into baking tin.
  9. Brush with olive oil and sprinkle with sesame seeds on top.
  10. If you like you can lightly score the breads on top but it’s only for decoration.
  11. Cover the dough with a napkin and set aside to rise.
  12. Preheat oven to 180C and bake for about half an hour or until golden.

Pizza Rolls

When I make pizza and want to make this snack for the next day, I usually make more dough and make either some savoury rolls or some sweet ones filled with Tahini, honey, sugar and cinnamon.

I have made them many times and I loved the ones I made using my Tomato Fruit Chutney.  The sweet and spicy chutney combined with the savoury cheese and smoked turkey makes  the rolls irresistible.

Adding syrup on tahini rolls

One of the many times I’ve made them, I also added mozzarella cheese on top, which really gives them a pizza taste.

The sweet filling is inspired by the Cypriot Tahinopita.    The traditional recipe is quite different but the filling is almost the same.  After baking, I wet the bread with bergamot spoon sweet syrup.  It’s just enough to add its wonderful aroma to the bread.

If you are going to make the above dough you can make two smaller baking tins.   The instructions is for two small baking tins.
Collage pizza rolls

Makes:  2 (19 cm /7.5 inch) baking tins 

  • Half of the above dough

Savoury Filling:

  • Tomato  Fruit chutney (or other tomato sauce)
  • 4 slices Smoked Turkey
  • 4 slices Gouda cheese
  • 5 slices Halloumi or graviera
  • Grated mozzarella (optional)

Tahini Filling:

  • 1/2 cup tahini
  • 2 tbsp warm water
  • 1 tbsp honey
  • 1/4 cup brown cane sugar
  • 1 tsp cinnamon
  • 2 tbsp Corinthian raisins
  • 2 tbsp goji berries
  • 8 tbsp bergamot spoon sweet syrup (optional)*


  1. Divide the dough into two pieces.
  2. Brush two (19 cm /7.5 inch) baking tins with olive oil.

Savoury rolls:

  1. Roll out the dough into a rectangular sheet, about 40 x 30 cm.
  2. Using a spoon add a thin layer of Tomato chutney spreading it with the back side of the spoon, to cover the surface of the dough .
  3. One one of the longer sides add a row of smoked turkey and on top a row of gouda cheese and a row of halloumi or graviera cheese.
  4. Form into a roll the size of halloumi width.
  5. Cut the roll in the centre and then cut again each pieces in the centre and again each piece in the centre, so that you have eight slices.
  6. Fill the baking tin with the slices and gently press them so there are no empty gaps.
  7. Sprinkle with the mozzarella cheese on top.
  8. Preheat oven to 180o C and bake for about half an hour or until golden on top.

Sweet rolls:

  1. Put tahini in a bowl and add a tablespoon hot water each time and mix well until tahini becomes spreadable.
  2. Add honey and mix.
  3. Roll out the dough into a rectangular sheet, same as above.
  4. Using a spoon add a thin layer of tahini, spreading it with the back side of the spoon, to cover the surface of the dough .
  5. Sprinkle the cane sugar all over the dough as well as cinnamon.
  6. Add raisins and goji berries all over the dough.
  7. Form into a roll and form it into a spiral.
  8. Carefully put it whole into the greased baking tin.
  9. Preheat oven to 180o C and bake for about half an hour or until golden on top.
  10. While still hot, wet the surface with bergamot syrup.
  11.  Wait until it cools and cut the spiral into slices.

Useful tips:

Instead of making one large roll, you can divide the dough into 8 equal parts and make small round discs, add the filling (sweet or savoury) and form smaller spirals.

Another time I made the sweet rolls instead of adding honey, I added mandarin jam and coarsely chopped almonds or walnuts.

Tahini roll2

*  For the sweet rolls, I used leftover bergamot syrup which adds a wonderful aroma.  You can substitute it with other citrus syrup or if you don’t have any, you can make a glaze to pour on top.

In order to avoid making a mess with the syrup when pouring it on top, place your baking tin into a larger one.

Cinnamon rolls

Cinnamon glaze:

  • 1/4 cup icing sugar
  • A pinch of cinnamon
  • 1 tsp water or milk


  1. Put sugar with cinnamon in a bowl.  Add water or milk gradually to make a spreadable glaze.
  2. As soon as you take the tahini rolls out of the oven, using a spoon glaze the rolls.

Tahini Bread with Greek Coffee

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

Other related Recipes:

Italian Pizza or Greek Ladenia

Tiganopsomo (Fried filled cheese bread)

Halloumi – graviera Pull-aparts


Kopiaste and Kali Orexi,

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Tuesday 27th of January 2015

Nothing beats homemade bread! These buns look wonderfully delicious, Ivy.


Tuesday 27th of January 2015

Fabulous and ever so mouthwatering! Now, I'm feeling hungry...



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