Pizza Logs Recipe

Prepare dough

Remove pizza dough from refrigerator 30 minutes before use to come to room temperature. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with oil.

Roll dough

On a lightly floured surface, roll the dough into a roughly 12 x 10-inch rectangle about 1/4 inch thick. Keep the shape even so logs roll consistently.

Season and layer

Sprinkle garlic powder and Italian seasoning evenly over the rolled dough. Spread shredded mozzarella in a relatively even layer across the dough, leaving a 1/2-inch border along the long edge farthest from you. Scatter pepperoni slices over the cheese, then sprinkle grated Parmesan and torn basil leaves (if using).

Roll into logs

Starting at the long edge closest to you, gently but firmly roll the dough away from you into a tight log, sealing the far long edge by pinching the dough. Pinch seams and ends to seal; if necessary, fold ends under the log so filling won’t escape during baking.

Portion logs

Using a sharp knife or bench scraper, cut the log into 8 equal pieces (about 1.25-inch thick) to make individual pizza logs. Place pieces seam-side down on the prepared baking sheet, spaced about 1 inch apart.

Egg wash and season

Whisk the beaten egg with 1 tsp olive oil to make an egg wash. Brush each log lightly with egg wash, taking care not to saturate them. Sprinkle dried oregano and coarse sea salt evenly over the tops.

Bake

Bake in the preheated 425°F (220°C) oven for 14–18 minutes, until the logs are golden brown, cheese is melted, and the dough is cooked through. Rotate the baking sheet halfway through for even browning if your oven has hot spots.

Rest

Remove from oven and let pizza logs rest on the baking sheet for 3–4 minutes to allow cheese to set slightly before serving.

While logs bake, warm the marinara sauce in a small saucepan over low heat until gently simmering, 3–5 minutes. Stir in red pepper flakes and torn basil leaves. Keep warm until ready to serve.

Serve each pizza log with a small ramekin of warm marinara for dipping.