Pizza Rolls
Mar 11, 2016 19:55:37 GMT -5
Post by bloodbought on Mar 11, 2016 19:55:37 GMT -5
Pizza Rolls
Dough:
1 cup very warm water
1 tsp active dry yeast
2 tsp sugar
1 tbsp olive oil
2 1/2 cups all purpose flour
2 tsp salt
Filling:
1/4 cup marinara or pizza sauce
4 oz sliced pepperoni
2-3 cups of shredded mozzarella
Fresh basil for topping (optional)
Combine the yeast, sugar, olive oil and water in a bowl and stir. If you are using a stand mixer, set it to low and allow to mix while to prepare dry ingredients.
Combine flour and salt together and then add it to the liquid mixture, mixing with your mixer (if using) until it forms a dough ball. Knead a few times on a lightly floured surface until dough ball is smooth.
Place dough ball in a greased bowl and cover. Place in a warm place to rise until doubled (1-2 hours depending on temperature of your kitchen).
St
Stretch the dough out on a lightly floured surface until you get a rectangle that is about 8x12".
Spread pizza or marinara sauce over the dough right to the edge.
Arrange pepperoni slices over the dough and sprinkle with 1 3/4 cups to 2 cups of mozzarella cheese.
Roll up the dough, starting from the long side of the rectangle. Try to roll it as tightly as possible, pushing filling in as you go so it doesn't slide forward and bunch up at the end of the roll.
This will be messy and was my least favourite part of this recipe.
Cut dough log 8-9 pieces about 2-3 inches thick. Place the cut pieces, cut side up in a greased 9x13" baking dish.
Cover with aluminum foil and allow to rest for about 30 minutes.
I stuck mine in the fridge until dinner time.
Bake the rolls covered at 375F until the cheese begins to melt and an the rolls are puffy, about 20 minutes.
Remove cover and bake until golden brown, another 20 minutes or so.
Sprinkle with an additional 1/4 - 1/2 cup of shredded mozzarella and bake until it is melted (another 5-6 minutes).
Sprinkle with fresh chopped basil if desired before serving.
These are good warm out of the oven or cold too. Store covered in the refrigerator.
Dough:
1 cup very warm water
1 tsp active dry yeast
2 tsp sugar
1 tbsp olive oil
2 1/2 cups all purpose flour
2 tsp salt
Filling:
1/4 cup marinara or pizza sauce
4 oz sliced pepperoni
2-3 cups of shredded mozzarella
Fresh basil for topping (optional)
Combine the yeast, sugar, olive oil and water in a bowl and stir. If you are using a stand mixer, set it to low and allow to mix while to prepare dry ingredients.
Combine flour and salt together and then add it to the liquid mixture, mixing with your mixer (if using) until it forms a dough ball. Knead a few times on a lightly floured surface until dough ball is smooth.
Place dough ball in a greased bowl and cover. Place in a warm place to rise until doubled (1-2 hours depending on temperature of your kitchen).
St
Stretch the dough out on a lightly floured surface until you get a rectangle that is about 8x12".
Spread pizza or marinara sauce over the dough right to the edge.
Arrange pepperoni slices over the dough and sprinkle with 1 3/4 cups to 2 cups of mozzarella cheese.
Roll up the dough, starting from the long side of the rectangle. Try to roll it as tightly as possible, pushing filling in as you go so it doesn't slide forward and bunch up at the end of the roll.
This will be messy and was my least favourite part of this recipe.
Cut dough log 8-9 pieces about 2-3 inches thick. Place the cut pieces, cut side up in a greased 9x13" baking dish.
Cover with aluminum foil and allow to rest for about 30 minutes.
I stuck mine in the fridge until dinner time.
Bake the rolls covered at 375F until the cheese begins to melt and an the rolls are puffy, about 20 minutes.
Remove cover and bake until golden brown, another 20 minutes or so.
Sprinkle with an additional 1/4 - 1/2 cup of shredded mozzarella and bake until it is melted (another 5-6 minutes).
Sprinkle with fresh chopped basil if desired before serving.
These are good warm out of the oven or cold too. Store covered in the refrigerator.
