Caprese Pizza Rolls with Prosciutto

updated Aug 18, 2020
Caprese Pizza Rolls with Prosciutto

These fresh tomato, prosciutto, and mozzarella-stuffed pizza rolls make for the best easy dinner.


Prep1 hour 15 minutes

Cook20 minutes to 25 minutes

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Fancy pizza rolls on parchment paper lined baking sheet.
Credit: Photo: Brittany Conerly | Food Stylist: Brittany Conerly

Have you ever had a pizza roll? It’s everything you love about a piping-hot slice, rolled up into a pinwheel and devoured in one or two bites. They’re often made for kids or as a snack, but we love them so much we wanted a dinner-worthy version — which is where these warm and gooey caprese rolls come into play.

Stuffed with milky fresh mozzarella, salty prosciutto, and sweet cherry tomatoes marinated in garlic and lemon zest, these pizza rolls are intentionally fancier-feeling, meant to be passed at the dinner table with a simple green salad and your favorite bottle of wine. They’re the elevated pizza roll every kid-at-heart needs, and there’s no reason why you shouldn’t whip up a batch tonight.

The Summery Pizza Rolls You Deserve

These caprese pizza rolls are inspired by summertime’s best trio: tomatoes, mozzarella, and basil. The tomatoes are kissed with olive oil, garlic, a touch of lemon zest, and red pepper flakes to become their absolute best selves — but because they’re so juicy, you’ll want to strain them before scattering them on the dough. You’ll also want to pat down the fresh mozzarella to remove excess moisture. Both steps just take a second, and ensure your pizza rolls are golden-brown rather than soggy.

Feel free to leave off the prosciutto if you’re vegetarian, but if you’re not it’s well worth enjoying the salty bite it provides. Dig into them fresh from the oven, or save the rest to re-warm for lunches or snacks throughout the week.

Credit: Photo: Brittany Conerly | Food Stylist: Brittany Conerly

Caprese Pizza Rolls with Prosciutto

These fresh tomato, prosciutto, and mozzarella-stuffed pizza rolls make for the best easy dinner.

Prep time 1 hour 15 minutes

Cook time 20 minutes to 25 minutes

Serves 12

Nutritional Info


  • 1 pound

    fresh, refrigerated pizza dough

  • 1/4 cup

    loosely packed fresh basil leaves

  • 2 cloves


  • 1 pint

    cherry tomatoes (about 2 cups)

  • 1/2

    small lemon

  • 1 tablespoon

    olive oil

  • 1/4 teaspoon

    kosher salt

  • Pinch red pepper flakes

  • All-purpose flour, for dusting

  • 3 ounces

    thinly sliced prosciutto (about 6 slices)

  • 1 (8-ounce) ball

    fresh mozzarella cheese (not packed in water)


  1. If refrigerated, let 1 pound pizza dough sit out at room temperature for about an hour. Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

  2. Coarsely chop 1/4 cup loosely packed fresh basil leaves. Mince 2 garlic cloves and place in a medium bowl. Quarter 1 pint cherry tomatoes and add to the bowl. Finely grate the zest of 1/2 small lemon into the bowl (reserve the zested lemon for another use). Add 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and a pinch red pepper flakes to the bowl and toss to combine.

  3. Dust a work surface lightly with all-purpose flour. Place the pizza dough on the flour and firmly pat it into a rough 6x8-inch rectangle. Using a floured rolling pin, roll out the dough as thin as possible, about 10 inches wide and 12 inches long, with a long side closer to you. If the dough starts to spring back as you roll, let it rest for a few minutes, then try again.

  4. Arrange 3 ounces thinly sliced prosciutto evenly on the dough, leaving about a 1-inch border at the top and bottom. Use a slotted spoon to scatter the tomato mixture over the prosciutto, leaving any juices in the bowl behind. Sprinkle half of the basil leaves over the tomatoes. Firmly pat 8 ounces fresh mozzarella cheese all over with a paper towel to remove excess moisture, then tear into bite-sized pieces and scatter over the tomatoes.

  5. Starting at the long end closest to you, roll up the dough tightly into a log. Pinch the seam in the dough closed. Cut the log crosswise with a serrated knife into 12 pieces. Use a pastry scraper or flat spatula to transfer the rolls cut-side up to the baking sheet, spacing them evenly apart. Tuck any toppings that may have fallen out back between the folds.

  6. Bake until the cheese is bubbly and the rolls are light golden brown on top, 20 to 25 minutes. Let cool for 10 minutes on the baking sheet. Sprinkle with the remaining 2 tablespoons chopped fresh basil before serving.

Recipe Notes

Storage: Leftover rolls can be refrigerated in an airtight container for up to 3 days. Reheat for 30 to 60 seconds in the microwave.