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Prep the rolls: Let the Rhodes rolls thaw just until soft but still slightly cold. Lightly grease a baking sheet or line it with parchment paper.
Build the base: Arrange 9 rolls in a circle on the baking sheet, slightly overlapping to create the outer ring. Place the remaining 3 rolls in the center to form a dome (volcano shape). Pinch seams together to seal.
Cut an opening: Carefully cut a circular hole in the top center of the dome to create the “volcano opening.”
Fill the volcano: Lift the opening gently and spoon in the pizza sauce, then add shredded cheese, cooked sausage or pepperoni, and optional bell peppers. Sprinkle with Italian seasoning.
Bake: Brush the outside of the dough with olive oil. Bake at 350°F (175°C) for 25–30 minutes, until golden brown and bubbly. Cover with foil if top browns too quickly.
Finish and serve: Sprinkle with Parmesan cheese if you like. Let cool a few minutes, then slice and watch the molten cheese flow out like lava!
Serving and Storage Tips:
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