We love pizza.
Okay, who doesn't love pizza?
There's someone around this house
(cough-Grant) who is particularly fond of
Barbecue Chicken Bacon Pizza, so that's what I usually make. A couple of times a month at least.
Not that I'm complaining...I love it too.....but it is nice to have different flavors once in awhile.
I recently had the chance to make some appetizers for a get-together and
decided to make these Pizza Rolls.
Homemade dough stuffed with pepperoni or bacon, two kinds of cheese, and some spices,
rolled up into an easy-to-grab-and-dip-into-pizza-sauce form.
To be honest, I was worried that the cheese would leak out and make a huge mess,but thankfully, that wasn't the case at all.
We thought they were great!
Since I actually made a double batch of this and we had tons of leftovers, we were delighted to munch away on them for lunch for a couple of days as well, although the kids actually preferred them plain, no sauce.
(makes 2 pizzas, which is 22-24 rolls)
*Pizza Dough
- 1 T. instant yeast
- 1 cups very warm water (110°-115°)
- 1 T. sugar or honey
- 1 tsp. salt
- 3 T. olive oil
- 3 cups flour (I use at least half white whole wheat)
1 t. garlic salt
2 t. Italian seasoning (or just basil if you prefer)
1/2 cup sliced turkey pepperoni
1/2 cup cooked turkey bacon, chopped
2 cups shredded mozzarella cheese (or pepperjack)
1/2 cup shredded or grated Parmesan cheese
For pizza dough:
Combine yeast, water, and sugar in a large mixing bowl. Allow to sit a few minutes until it gets foamy.
Add salt, oil, and gradually stir in flour until dough forms into a ball. Knead by hand or with a dough hook in your mixer for 5-6 minutes. Remove from bowl, grease the bowl, return the dough to the bowl and cover with a damp towel or greased wax paper. Allow to rise in a fairly warm place for 20-30 minutes.
To make the Rolls:
Preheat oven to 425°F.
Divide dough in half. Roll each half into a rectangle, about 1/4 inch thick and 12 inches long. Just think about the size of a piece of notebook paper.
Sprinkle each half with equal amounts of garlic salt, Italian seasoning, cheeses, and pepperoni or bacon (or both!). Starting at a short end (oops, I think I started at a long side....and they turned out just fine, so I guess it doesn't matter!) roll up dough tightly to form a log. Slice into 1-inch pieces. Place rolls on lightly greased baking sheets (or use Silpat liners - works great!). Bake for 10 minutes or until browned on top. Serve with warm marinara sauce for dipping.
We love pizza.
Okay, who doesn't love pizza?
There's someone around this house
(cough-Grant) who is particularly fond of
Barbecue Chicken Bacon Pizza, so that's what I usually make. A couple of times a month at least.
Not that I'm complaining...I love it too.....but it is nice to have different flavors once in awhile.
I recently had the chance to make some appetizers for a get-together and
decided to make these Pizza Rolls.
Homemade dough stuffed with pepperoni or bacon, two kinds of cheese, and some spices,
rolled up into an easy-to-grab-and-dip-into-pizza-sauce form.
To be honest, I was worried that the cheese would leak out and make a huge mess,but thankfully, that wasn't the case at all.
We thought they were great!
Since I actually made a double batch of this and we had tons of leftovers, we were delighted to munch away on them for lunch for a couple of days as well, although the kids actually preferred them plain, no sauce.
(makes 2 pizzas, which is 22-24 rolls)
*Pizza Dough
- 1 T. instant yeast
- 1 cups very warm water (110°-115°)
- 1 T. sugar or honey
- 1 tsp. salt
- 3 T. olive oil
- 3 cups flour (I use at least half white whole wheat)
1 t. garlic salt
2 t. Italian seasoning (or just basil if you prefer)
1/2 cup sliced turkey pepperoni
1/2 cup cooked turkey bacon, chopped
2 cups shredded mozzarella cheese (or pepperjack)
1/2 cup shredded or grated Parmesan cheese
For pizza dough:
Combine yeast, water, and sugar in a large mixing bowl. Allow to sit a few minutes until it gets foamy.
Add salt, oil, and gradually stir in flour until dough forms into a ball. Knead by hand or with a dough hook in your mixer for 5-6 minutes. Remove from bowl, grease the bowl, return the dough to the bowl and cover with a damp towel or greased wax paper. Allow to rise in a fairly warm place for 20-30 minutes.
To make the Rolls:
Preheat oven to 425°F.
Divide dough in half. Roll each half into a rectangle, about 1/4 inch thick and 12 inches long. Just think about the size of a piece of notebook paper.
Sprinkle each half with equal amounts of garlic salt, Italian seasoning, cheeses, and pepperoni or bacon (or both!). Starting at a short end (oops, I think I started at a long side....and they turned out just fine, so I guess it doesn't matter!) roll up dough tightly to form a log. Slice into 1-inch pieces. Place rolls on lightly greased baking sheets (or use Silpat liners - works great!). Bake for 10 minutes or until browned on top. Serve with warm marinara sauce for dipping.
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