Use the Neapolitan Pizza Dough recipe, take ¼ of the dough and make one dough ball. Let it rise. Then flatten out the dough a little on a lightly floured surface, cut small strips of dough and roll between your palms into 4″-5″ long pieces.
Then make a small “knot”:
Place the pizzarollis on a metal baking sheet and slide in oven. They can take the higher to medium temperatures of the oven. Since I usually serve them as an appetizer along with the pizza I bake them at a hot 600° F. At this temperature they bake quickly so keep an eye on them and remove when they have browned.
In a bowl mix good-quality olive oil, two or more crushed garlic cloves (to taste), fresh or dry oregano leaves ( or alternatively thyme or rosemary), salt to taste, and a small amount of grated parmesan cheese.
Once the pizzarollis are done baking, toss them in the bowl with the olive oil mix while they are still hot. Serve alone or with other appetizers such as thin slices of prosciutto. But have a few yourself first, since they tend to disappear fast!
Buon appetito from Los Angeles Ovenworks!