No-Knead Pizza Rolls (Pepperoni, Hawaiian or BBQ Chicken) |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 3 |
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These pizza rolls are made with the dough made with No-Knead Flatbreads - Master Recipe (Pizza, Naan, Focaccia). I've given a couple different fillings, however the recipe can easily be modified to fit your family's taste. Great for lunches! Ingredients:
1 lb refrigerated bread dough (no-knead flatbreads - master recipe (pizza, naan, focaccia), grapefruit size piece) |
1/2 cup pizza sauce |
1 1/2 cups mozzarella cheese, shredded |
4 ounces pepperoni, sliced (to taste) |
1/2 cup parmesan cheese, grated |
1/2 cup barbecue sauce |
1 cup diced chicken breast, cooked |
1 cup mozzarella cheese, shredded |
1/2 cup fontina cheese, shredded |
pickeled jalapeno pepper (to taste) |
2 tablespoons cilantro, chopped (to taste) |
1/2 cup pizza sauce |
1 (8 ounce) can pineapple tidbits, drained |
1 1/2 cups mozzarella cheese, shredded |
4 ounces deli ham, sliced |
Directions:
1. Use the refrigerated pre-mixed dough for No-Knead Flatbreads No-Knead Flatbreads - Master Recipe (Pizza, Naan, Focaccia).
2. Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
3. Preheat oven to 400 degrees F.
4. Remove the Olive Oil Flatbread dough (No-Knead Flatbreads - Master Recipe (Pizza, Naan, Focaccia)) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
5. With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
6. On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
7. Spread the sauce on the dough, then cheese and with top meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
8. Starting with the long end roll the dough into a log.
9. NOTE: Cut only the number of pieces you want to bake. The rest can be wropped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
10. Using kitchen shears, cut the dough into 1/2 inch pieces.
11. Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
12. Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.
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