Pizza Rolls

Simple Instructions

Preheat oven to 350. Roll out pizza dough (your preferred recipe) in a large rectangle. Cover with cheese, Italian seasoning, and your toppings of choice. Roll it up (like you would roll up cinnamon rolls before cutting). Do not cut yet.  Bake 15-20 min. Now slice into 1-inch pieces and serve with pizza sauce for dipping.

Pizza Dough

1 tbsp yeast
1 cup warm water
1 tbsp sugar
1 tsp salt
2 tbsp vegetable oil
2 1/2 to 3 cups flour

Dissolve yeast into water.  Stir in remaining ingredients.  Let rest 5 minutes.  Knead a few times only. For pizza crust, pat dough into pan and bake at 400 for only 12-15 minutes. For pizza rolls see above.

Italian Seasoning Ratios

At some point we will make this, but in the mean time we just reference this for ratios when sprinkling on the seasoning. We definitely do not use this munch for one "loaf."

1 1/2 teaspoons dried oregano
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
garlic, optional
red pepper flakes, optional (red pepper we omit from the kids pizza rolls)

Pizza Pretzels

Pizza Crust (I used the 5-minute recipe, but I'm sure any would work, including canned)

pepperoni

mozzarella string cheese

parmesan cheese

olive oil

cornmeal

Pasta sauce

Heat oven to 425.  Sprinkle cornmeal onto a cookie sheet (I used my stoneware pizza stone).

Cut string cheese in half lengthwise.

Roll pizza crust out to approximately 16x10.  Cut lengthwise into 4 pieces (about 2 1/2 inches wide for each strip).  

Place pepperoni slices down the length of each dough piece, overlapping (or not) depending on how much you like pepperoni (and how much pepperoni you have).  Lay half pieces of cheese on top of the pepperoni (I used 3 half pieces per pretzel, but more would be okay too).  

Bring sides of each dough strip over pepperoni and cheese, and tightly pinch together; pinch ends to seal.  Lightly roll and shape into logs.  Bend into a {rough} pretzel shape.  Place pretzels on cookie sheet.  Brush with olive oil and sprinkle with parmesan cheese.

Bake 13 to 15 minutes or until pretzels are golden brown.  Serve warm with pasta sauce for dipping, if desired.

Whole Wheat Pizza Crust

1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
4 1/2 teaspoons fast rising yeast, such as Fleischmann's Rapid Rise (1 packet)
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 -1 1/3 cup hot water (120-130 degrees)
4 teaspoons olive oil

1. Combine flours, yeast, salt, and sugar in a food processor; pulse to mix.

2. Combine hot water and oil in a measuring cup.

3. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. the dough should be quite soft. If it seems dry, add 1 to 2 tbsp warm water; if too sticky, add 1 to 2 tbsp flour.

4. Process until the dough forms a ball, then process for 1 minute to knead.

5. Transfer the dough to a lightly floured surface.

6. Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough.

7. Let the dough rest for 10 to 20 minutes before rolling.

*Used these proportions to make two THIN crusts.

Bryce says this is the EASIEST pizza crust he has ever done.


"Using half whole wheat and half all purpose flour yields a light crust with a distinctive nutty taste. Quick rising yeast shortens the rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days."

- eatingwell.com

Garlic Herb Dipping Oil

1 cup olive oil
1 tsp dried garlic
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
1 tsp Italian seasoning (or herbs de Provence is what the original recipe calls for if available)
1 sprig fresh rosemary

Pizza Sauce (from Our Best Bites)

1 (6-ounce) can tomato paste

6 ounces water (use the empty tomato paste can)

3 tablespoons Garlic Bread Seasoning

1 tablespoon sugar or honey

3/4 teaspoon onion powder

1/4 teaspoon red pepper flakes, optional

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizzas.

Tomato Bruschetta

Tomato Bruschetta

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil (optional)
3 cloves minced garlic
1/4 cup olive oil
1.5 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed (fresh optional, for dried – use less)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.