Dough

1. In a large bowl, dissolve sugar in water. Sprinkle with yeast and let stand for about 10 minutes or until frothy. Whisk in oil, potato mixture, eggs, Italian seasoning and salt. Stir in 3 cups (750 mL) of the flour to form a sticky dough. Turn out onto floured surface and knead in remaining flour for about 5 minutes or until smooth. Place in oiled bowl, cover and let rise for about 1 hour or until doubled in bulk.
2. Preheat oven to 375°F (190°C).
3. Punch down dough and roll out on floured surface to 14 x 18 inches (35 x 45 cm) rectangle.

Pizza Filling

1. Drizzle dough with canola oil and gently rub onto dough. Spread dough with pizza sauce. Sprinkle with 1 cup (250 mL) of the cheese. Top with pepperoni slices and then sprinkle with remaining cheese. Starting at long side roll up and pinch seam to close. Using serrated knife, cut into 12 pieces and place in parchment paper lined 13 x 9 inch (3 L) baking pan. Cover and let rise for 30 minutes or until doubled.
2. Bake for 20 to 25 minutes or until golden brown. Let cool slightly.

Tip: You can serve the rolls with extra sauce if you have some dipping lovers in the family. Be sure to warm it up so it’s extra tasty.

Overnight Rise: Once pizza rolls are cut and in baking pan, cover well with plastic wrap and refrigerate for up to overnight. Remove from refrigerator and let them come to room temperature while oven preheats before baking.

Variation: Meatball or Sausage Swirl Rolls: Omit pepperoni in Pizza Filling and use 1 1/2 cups (375 mL) crushed cooked meatballs in sauce or diced cooked sausage.