Pizza Rolls

This year we are jumping into the Christmas season early. For us that means lots of projects and very little time for fussing with meals. This a great dish to make ahead and have ready whenever you need a break from holiday crafting or from a marathon online shopping spree. I like to make a batch of these and have them on hand for an easy reheat in the oven from the fridge or freezer. Don't let the number of steps scare you. This recipe is easy to prepare.

These delectable bites are made with pizza dough and can be stuffed with whatever fillings may strike your fancy. So think of my ingredient list as merely suggestions. I haven't included amounts because that too can be left to your preference. You can use store bought pizza dough. But I find making it from scratch actually takes me less time and effort than running to the shops. Once you roll the dough into a rectangle, it's filled with any cheese, meats or veggies that might be hanging around your refrigerator. Then roll, slice and bake. It's like making a savory cinnamon roll. I always have tomato sauce and a jar of homemade pesto in my refrigerator, which makes assembly a snap. I've included my simple tomato sauce recipe if you'd like to make it from scratch. But store bought works fine here too. Either way, these rolls are a satisfying lunch or dinner any day of the week.

My house is already flurry of Christmas projects. Creating handmade ornaments is a labor of love.

 

Jars of my homemade holiday jams are filling my shelves.

I make this simple sauce weekly. Its' uses are limitless.

After making countless batches of pizza dough, I'm always delighted to see
the yeast has done its' job.

I always assemble my ingredients before I begin a recipe. 

  

A line of cheese at the edge of the dough creates a nice "nugget" of cheese in the middle of each roll.

It's just like making a slice n bake cookie.

Pizza Rolls

makes about 16 rolls or 8 servings

Ingredients:

1 batch of pizza dough

olive oil

tomato sauce

mozzarella 

grated cheese

pesto

mushrooms (chopped and sautéed with olive oil, salt and pepper)

pesto

chicken sausage, diced (I used some filled with cheese and spinach)

salt and pepper to taste

olive oil

For the Simple Tomato Sauce:

1-28 ounce can of crushed tomatoes

4 tbl butter

1 onion, halved (no need to peel it!)

For the Pizza Dough

1 1/4c warm water (about 110 degrees)

4 1/2 tbsp dry yeast

1 tbsp honey or sugar

3 tbl olive oil

4-5c all purpose flour

2 tsp salt

Directions:

Make the sauce:

1. Place the crushed tomatoes on a medium saucepan over low heat.

2. Cut the butter into 4 pieces and add to tomatoes. 

3. Place the onion halves cut side into the tomatoes and simmer for about 40 minutes or until it looks like sauce. Covering the pan with a splatter screen helps a lot with clean up:)

Set aside.

Make the dough:

1. Place water, yeast, honey or sugar and oil in the bowl of a standing mixer (or in a large mixing bowl.) Let the yeast "bloom" meaning it will dissolve and begin to bubble. This usually takes about 5 minutes.

2. Add the salt and 4c of flour, one cup at a time and gently mix it into the yeast mixture. I like to use a wooden spoon for this. After adding 4 cups of flour knead for 8-10 minutes with the dough hook attachment, or by hand until the dough is smooth and glossy. If the dough seems too wet, add the additional cup of flour.

3. Remove the dough from the bowl. Coat the mixing bowl lightly with some additional olive oil and return the dough into the bowl. Cover with plastic wrap and then a cotton tea towel. Let the dough rest for about 45 minutes or until doubled in size.

Make the pizza rolls:

Preheat the oven to 400 degrees

1. Once the dough has doubled in size, tip it onto a lightly floured board or marble slab.

2. Divide the dough on half, returning one half to the bowl and cover loosely with the towel.

3. Punch down the other half and roll into a large rectangle.

4. Drizzle the dough with olive oil and season to taste with salt and pepper.

5. Spread tomato sauce onto the dough and sprinkle generously with cheeses of choice.

6. I like to make a line of cut mozzarella at the long base of the rectangle. This gives you a nice "nugget" of cheese in the middle of your roll.

7. Distribute mushrooms over the dough, just like you're making a large, rectangular pizza.

8. Starting at the long side lined with mozzarella, begin rolling the dough like a jellyroll, as tight as you can.

9. Slice the roll oil into eight pieces and place on a parchment lined baking sheet or an oiled glass pie plate. 

10. Cover with a towel and let rise for another r40 minutes or until doubled in size.

11. Bake in the preheated oven for about 18 minutes or until lightly browned and bubbly.

12. Repeat steps 3-11 with the remaining half of the dough using olive oil, pesto, cheese of choice and diced chicken sausage. 

Enjoy!