I made this recipe week before last, for the 1st time. Since I already make my own bread it wasn't too daunting. My husband loved it and took the leftovers to work with him where he shared and there was almost a fight for the last one. lol It is inexpensive, looks gourmet, and tastes delicious.
Pizza Rolls
Difficulty level: Medium
Price: $2.50 per serving
Total time: 3 hours
Tools needed: large bowl, 1 cookie sheet, shortening for greasing pans, bbq brush, spatula, 2 small soup pans, large knife, rolling pin
Ingredients:
(This is the basic rosemary garlic bread recipe but you will use it for crust in this application:)
4 cups self rising flour
1/2 packet yeast (1 tsp)
1 Tablespoon salt
4 cloves garlic
3 tablespoon rosemary (fresh best, dry ok)
2 cups lukewarm water
(for stuffing the inside:)
italian spices
1 block mozzarella cheese (or 1 pack shredded mozzarella or italian blend)
1/2 pack of pepperoni
4-6 thick sliced ham
1 oz italian sausage optional
5-10 black olives optional
4 mushrooms chopped optional
1/4 cup green pepper optional
marinara for dippping
Garlic butter for brushing, dipping:
4 cloves garlic
2 sticks butter (salted pref.)
In large bowl combine water (must be lukewarm to activate yeast) and yeast. Stir once. Let sit 10 minutes until some froth on top. Add salt and flour. If it seems dry (should be doughy and wet) add more warm water. Stir until completely mixed. Cover bowl with plastic wrap or cloth but leave a corner uncovered. Let rise for 2 hours.
While you are waiting, grease the cookie sheet and cut up all garlic and rosemary. I like to use a magic bullet to mince the garlic and rosemary (for the bread) together but finely chopping is fine, too. Place half the garlic in one of the soup pans and set aside. If you bought a cheese block now is the time to cut it into small cubes. Set aside.
After 2 hours- Preheat the oven to 350 degrees. Mix the other half of the garlic and the rosemary into the bread dough. After mixing, place the dough on a large floured surface. Sprinkle the top of the dough with flour and also flour the rolling pin. Roll the dough out to an 8 x 12 rectangle. Make sure the thickness is even throughout. This is your crust.
Sprinkle the crust with italian spices to taste. Layer ham and pepperoni evenly across the middle longways (about a 3 inch wide strip). You can take the toppings all the way to the end. Add optional meats and vegetables evenly across the filling strip. Add shredded or cubes cheese across evenly.
Take the flap of dough nearest you and fold it over the toppings. It is okay to pull it a little. Take a little water and wet the end of the opposite flap so that when you fold it over it will stick. Fold that over towards you and press gently to get it to adhere.
Take a large knife and slice 8 rolls out of the dough stuffing mixture. Place your greased cookie sheet as close to you as possible. VERY CAREFULLY lift each roll and place it on the cookie sheet. Take the open end and pinch it with your fingers so the dough is connected and doesn't come open while baking. If the rolls touch it is okay. If any of the cheese or toppings comes out- no problem- just pick it up and place it on top of the roll. I like to add all the toppings that fall out onto the end rolls because they have the least toppings and the most dough.
Place in the oven and bake 15-30 mins. (Take out when crust is golden brown.)
While pizza rolls are baking place the 2 sticks of butter in the pan with the garlic and heat on medium. Turn off when butter starts to simmer or garlic starts to turn brown. Remove from heat. In the other soup pan heat the marinara.
Place the marinara and garlic butter in two dipping bowls. Brush the pizza rolls with garlic butter while cooling.
Enjoy!
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