1677. Pizza Rolls

This is something the new generation taught me and contributed to MCW. Our little prodigy learned this recipe in the after-school activity and ceremoniously passed on her newly acquired knowledge most efficiently back home. 

The only ready ingredient is the pizza sauce, which is amped up in flavor with a few minor but key additions. This recipe makes two large rolls, each roll yielding 5 to 6 cut up rolls.

Ingredients: makes 10-12 large rolls

For the dough:

5 cups flour

2 Tbsp instant yeast

2 Tbsp sugar

2 tsp salt

1/2 cup olive oil

2 cups water

For the sauce:

1 cup pizza sauce

2 tsp oregano

1/2 tsp garlic powder

1 Tbsp olive oil

salt and pepper

For the filling:

3-4 cups shredded mozzarella

1 cup olives, sliced

Method:

Make the dough: Mix well into a loose batter two cups four, yeast, sugar, olive oil, and water. When fully mixed, add the remaining three cups of flour and the salt. Knead to a smooth dough and set aside covered for 30 mins to almost double in bulk.

Mix all the sauce ingredients together. Preheat oven to 425F.

When the dough is ready, divide into two. Roll one half into a large rectangle about a centimeter thick. Spread half the sauce, half the mozzarella, and half the sliced olives over the surface.

Start rolling into a cylinder using the long edge. Cut the roll into five or six slices, and place cut-side down on a non-stick or parchment-lined baking dish. Bake for 20-25 minutes until golden and bubbly and cooked through. Let cool 10 minutes before serving.

Repeat using the remaining dough and ingredients.

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