That first hiss from the cooker tells you something good is happening. You remember that feeling the moment pressure builds inside, like your dinner is getting ready faster than you imagined. It’s a real tender pull on your nerves, anticipation building as the kitchen fills with that warm aroma.
You catch a hint of mozzarella mingling with fresh basil, and that inviting saltiness from the cottage cheese dough. It’s dang satisfying when simple ingredients like this come together so nicely, and you realize this dish is gonna hit just the right spot.
Before you know it, the quick release clicks and you open the lid, steam swirling out around you. That scent, that golden crust, that gooey cheese is absolutely begging you to dig in—and you feel that thrill every time, like it’s the very first time you whipped up these cottage cheese pizza rolls.
What Makes Pressure Cooking Win Every Round
- Speed: It’s a total time saver, cooking these rolls much faster than your oven alone would. Check out our pressure cooking tips to speed up your meal prep.
- Broth depth: This method locks in moistness, so your rolls stay tender inside. Learn to enhance flavors with broth depth in our Broth Depth Flavor Guide.
- Energy efficient: You use less heat, which keeps your kitchen cooler and avoids heating your whole house.
- Flavor boost: Pressure seals in fresh basil and cheese flavors, making every bite count. See how sealing rings affect flavor retention in Sealing Ring Importance.
- Quick release convenience: Once cooking’s done, you can hit that quick release button and have dinner ready to serve right away.
All the Pieces for This Meal
- 1 cup cottage cheese — I like to use full fat cause it’s creamier, but you do you.
- 1 ½ cups all-purpose flour — the base for that dough gotta be just right.
- 2 teaspoons baking powder — a little lift to keep rolls fluffy and light.
- 1 teaspoon salt — balances all those flavors, don’t skip.
- ½ cup pasta or pizza sauce — go for your fave sauce, store bought or homemade.
- 1 cup shredded mozzarella cheese — I shredded mine fresh from buffalo mozzarella rolls, gives such a yum melt.
- ½ cup fresh chopped basil — adds a bright herb punch you’ll love.
Each piece brings something special to your rolls. That dough is simple but packs good texture. The cottage cheese adds protein and moisture. Sauce and basil combine to freshen things up, and mozzarella guarantees gooey bites in every roll.
How It All Comes Together Step by Step
First thing, preheat your oven to 400°F or 200°C. You want that heat ready when rolls go in so they cook right and get a golden crust.
Next, mix cottage cheese, flour, baking powder, and salt in a big bowl. Stir till it kinda forms into a dough. It might feel sticky but don’t fret, that’s perfect.
Now give that dough a knead on a floured surface. Five minutes should do it, just till it’s smooth and not all crumbly. That tender pull tells you it’s ready.
Roll out the dough into a rectangular shape about a quarter inch thick. A ruler’s great here if you wanna be precise, but eyeballing it’s fine too.
Spread your pizza sauce evenly over the dough. Make sure to cover it good but not too thick or it’ll get soggy later.
Sprinkle shredded mozzarella and fresh chopped basil all over that saucy layer. These toppings are the heart of the flavor, so don’t hold back.
Roll the dough tightly from one edge into a long log, then slice it into 1-inch thick rounds. You’ll get pizza rolls ready for bakin’.
Place them a little spaced apart on parchment paper lined baking sheet. Pop into your preheated oven and bake 20 to 25 minutes or until rolls are golden and cheese is bubbly.
Let cool just a bit before serving. Patience is tough but it helps the cheese firm up so you don’t burn your tongue!
Smart Shortcuts for Busy Days
- Use pre-shredded mozzarella cheese if you’re in a rush. It works real good and saves that extra step.
- Grab ready-made pizza sauce from the store to speed things up and keep flavor consistent.
- Skip fresh basil and use dried herbs instead. You just sprinkle a pinch on top before rolling for instant herby vibes.
- Roll dough between parchment sheets so cleanup is quicker and no sticky mess on your countertop.
When you’re pressed for time, these shortcuts keep you moving fast and still get you those tasty pizza rolls without any fuss.
That First Bite Moment
You grab a warm pizza roll, the crust crackling softly under your fingers. Then that tender pull as you bite in, soft dough and that melty cheese stretching just enough.
Each bite bursts with a rich mix of cottage cheese protein, tangy tomato sauce, and fresh basil lifting the flavor bright and fresh. The mozzarella melts perfectly, giving you that satisfying gooey pull.
It’s almost like these rolls’ve got a little personality — comforting, fresh, and just a lil spicy with the herbs. You can’t help but smile and savor every last bit.
Smart Storage That Actually Works
- Keep leftovers in an airtight container in the fridge up to 3 days. Rolls stay soft and tasty that way.
- For longer storage, wrap each roll tightly in foil and freeze. Thaw overnight in fridge before reheating.
- Reheat in the oven at 350°F for about 10 minutes or until warmed through for best texture.
- You can also use your pressure cooker with slow release for gentle reheating to keep the rolls moist.
Smart storing makes sure these pizza rolls taste just like fresh even after a day or two. You’re gonna wanna make extra for that next meal.
Your Most Asked Questions Answered
Can I use low-fat cottage cheese here? Yeah you can for sure, but keep in mind it might make dough less creamy. Full fat gives you that nice tender pull.
Is this recipe good for meal prep? Oh yeah, you can make a batch and store rolls in the fridge or freezer. Reheat when you want a quick protein boost.
What’s the best way to slice the rolled dough? Use a sharp knife and slice straight down, no twisting. This keeps pretty edges on your rolls.
Can I add other toppings? Totally! Try sliced olives, cooked sausage chunks, or even pepperoni for a fun twist.
How important is the natural release for this recipe? Since this is mostly oven baking after rolling, natural release isn’t part of cooking here, but quick release is handy for any pressure cooker reheats.
Could I swap all-purpose flour for whole wheat? You can, but just expect a denser dough. Might wanna add a tiny bit more liquid to keep things tender.
There you go, now you got all the tips, tricks, and know-how to rock your cottage cheese pizza rolls with your pressure cooker skills. Dang, you’re gonna love this one.
Cottage Cheese Pizza Rolls That Bring The Protein Punch
Equipment
- 1 Oven Preheated to 400°F
Ingredients
Ingredients
- 1 cup cottage cheese full fat
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup pasta or pizza sauce
- 1 cup shredded mozzarella cheese fresh from buffalo mozzarella
- ½ cup fresh chopped basil
Instructions
Instructions
- Preheat your oven to 400°F or 200°C.
- Mix cottage cheese, flour, baking powder, and salt in a large bowl until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth.
- Roll out dough into a rectangle about a quarter inch thick.
- Spread pizza sauce evenly over the dough.
- Sprinkle mozzarella and basil over the sauced dough.
- Roll the dough tightly into a log and slice into 1-inch thick rounds.
- Place rolls on a parchment-lined baking sheet.
- Bake for 20 to 25 minutes until golden and cheese is bubbly.
- Let cool slightly before serving.
