Like most kids, mine are big time pizza fans! I try and keep these little pizza rolls around for easy lunches and snacks.
The kids love them and they are pretty easy to make. I have changed up the filling many times to incorporate different ingredients.
They even freeze well, so you can make them ahead of time. Serve them with a soup or salad and voila!
Try this recipe out to change up the monotony and see how much your kids will enjoy them!
- 5 cups bread flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 2 teaspoons instant yeast (or one 2 1/4-teaspoon packet)
- 1 egg, lightly beaten
- 1/4 cup unsalted butter or margarine, cut into 4 pieces (at room temperature)
- 1 1/2 cups hot water
- 1 egg, lightly whisked with a small amount of water for egg wash (optional)
- 1 tablespoon Italian seasoning, optional
- 2 tablespoons extra-virgin olive oil
- 1 small can tomato sauce
- 2-3 garlic cloves, minced
- 1 cup coarsely chopped pepperoni slices
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh basil, thinly sliced
- 2 small tomatoes, chopped fine
- 2 cups (8 oz) Mozzarella cheese
For Garlic Butter Sauce:
- 2 tablespoons butter, melted
- 1/4 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 tablespoon grated Parmesan cheese
- Combine the warm water, sugar, and yeast in a large bowl and stir to combine. Set aside.
- In a large bowl, add melted butter, flour, salt and stir until combined. In a small bowl, lightly whisk the egg, then add it to the flour mixture and stir well.
- Add the wet ingredients to the dry and mix until a dough forms. If mixing by hand, transfer the dough to a floured surface and knead until smooth and elastic, about 8 to 10 minutes. The dough should barely stick to the bottom of the bowl. If the dough is too sticky, add more flour 1-2 tablespoons at a time. If it’s too dry, add more water.
- Transfer the dough to a lightly oiled bowl, cover, and allow to rise for about 30-45 minutes.
- While dough is rising, prepare filling. For filling add the oil to a 12-inch nonstick skillet and set over medium heat. Add the tomato sauce. Cook, stirring continuously, for about 3 minutes and add the pepperoni, garlic, and Italian seasonings to the pan. Cook for about 30 seconds, or just until fragrant. Mix in the chopped tomatoes and fresh basil. Allow the mixture to come to a simmer, then continue cooking until it has thickened and reduced to a thick paste. This will take about 10 minutes, and when it’s done, you should have about 1 cup. Set aside to cool.
- Preheat oven to 375 degrees F and lightly grease a baking sheet.
- Transfer the dough to a floured work surface. Roll out into a rectangle about 15×10 in. Spread filling onto dough. Top with cheese.
- Roll dough jelly roll style and press the end of the dough to keep filling in.
- You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls.
- Place cut side up in baking dish. In a small pan over medium low heat, make the garlic butter sauce and brush on top of rolls.
- Bake at 375 degrees F for 20 minutes or until rolls are golden brown.
- Bake until golden brown, about 30 minutes.
Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.
Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals.
Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.
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