Tuesday, May 28, 2013

Pizza Rolls

I can't believe I haven't even posted yet this month! What can I say---it's been busy. May always hits like a steamroller, catapulting into my lap all those outdoor jobs that I haven't had to worry about since last fall. And it's just so intoxicating to get outside in the sun after so long indoors.

But since I'm having adventures as fast as ever (which isn't actually that fast), I'd better get cracking before I'm buried forever under an avalanche of backlogged bloggery....

Before Caleb and I left for Seattle, I made a few things for the train. This was a recipe I tried out (first seen on http://www.littlehouseliving.com/) and it was very tasty. Good make-ahead food for trips or to grab out of the freezer when you're on the go.

These are really easy to make, especially if you already know how to make bread. This is the dough recipe I used, just because it's my grandma's recipe and I know it by heart.

Bread Dough:
Mix 2 T yeast and 1/4 c sugar with 2 c warm/hot water. Let sit for about 10 min. to let the yeast work. Add in 2 t salt and 1/4 c oil. Mix in 5 c of flour (can be made with 3 c white and 2 c whole wheat if you want) and knead for 10 minutes, adding more flour if the dough is too sticky.*

Cover and let rise until doubled. Punch down and you're ready to make Pizza Rolls.

*Whenever I'm making pizza dough, I always dump in a bunch of seasonings like garlic, onion powder, basil, oregano, and rosemary.

Roll the dough out into a large, long rectangle. You may have to divide the dough in half if your counter space is small.

Cover with sauce, keeping it away from edges so you can seal the dough later.

Sprinkle with cheese, olives, onions, or other preferred topping, but don't make it too heavy and soupy or the rolls won't hold together very well.

Roll up your dough, pinching along the edges shut to seal the roll.

Slice off rolls about an inch to an inch and a half thick and lay them on a greased cookie sheet. Let rise 30 to 45 minutes.

Bake at 350 degrees until golden brown. Let cool, and then you can eat them right away or freeze them for later.

I found that there's a powerful lot of bread to go with a smallish amount of sauce, so it's best to have a sauce with a very strong flavor. Sundried tomatoes and fresh basil would be delicious on these babies!

No comments:

Post a Comment