Thursday, April 8, 2010

Pizza Rolls

I made a recipe very similar to this about a month ago, Pizza Pinwheels. The only main difference between these recipes is that the first recipe uses canned crescent rolls and this recipe uses a homemade dough. Both recipes are equally delicious, the first recipe is actually a little richer than this one. I think it's because of the crescent rolls vs. the homemade dough.

With this recipe, I also experimented with the fillings. I made two versions - a BBQ chicken version which used BBQ sauce in place of the Ragu, chicken and shredded cheese; and a cheese pizza version which used Ragu sauce and shredded cheese. I personally preferred the cheese pizza version. Hubs preferred the BBQ chicken version. Experiment around with different fillings and see what you like best!

I also found that this recipe made more than we needed for one meal, so I actually froze a few of the loaves. Then when I am pressed for time to make supper some night, all I will have to do is pull them from the freezer and into the oven.

I found this recipe over at Jamie Cooks it Up but only very loosely followed her recipe. I actually deviated away from her recipe quite a bit and made it my own. I'm very happy with the results and how tasty these came out!


...1 T. shortening
...2 T. sugar
...1 T. salt
...1 c. boiling water
...1 c. cold water
...1/3 c. room temperature water
...1 T. yeast
...5-6 c. flour
...Filling ingredients of your choice
...1 egg
...Italian Seasoning
...Parmesan Cheese


Dissolve yeast in 1/3 c. of water at room temperature. In the bowl of your stand mixer, mash together shortening, sugar and salt with a fork. Pour in the boiling water, followed by the cold water and then the yeast/water mixture. Start mixer and add in one cup of flour at a time until the dough is smooth and elastic, pulling away from the sides of the mixing bowl. Keep adding flour until the dough is no longer sticky (it may take less than the amount called for, it may take more). Once the appropriate amount of flour has been added, let the mixer run for 8 minutes on low speed to knead the dough. Once the dough has been kneaded for 8 minutes, remove from mixing bowl and seperate into 6 pieces. Let rest on a greased baking sheet for 5 minutes. Next, flatten dough into a rectangle. Cover with sauce and filling toppings of your choice. Roll up rectangle on the long side, making sure to crease the edge and pinch under the ends. Using a greased butcher knife, cut slits into the top of each loaf. In a small bowl, beat egg until frothy. Brush egg onto the top of each loaf, and then sprinkle with Italian Seasoning and Parmesan Cheese. Bake at 400 for 12-15 minutes. Upon removal from the oven, let each loaf cool for 5 minutes before slicing.

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