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This recipe comes from King Arthur Flour, and it's a winner! I love baking homemade cinnamon rolls, and I enjoy making my own pizza dough. Why had I never thought of making pizza rolls that are sliced and baked for hand-held pizza goodness, before??! These aren't difficult to make, and they are terrific for a party or just a hand-held snack. My son said that these tasted even better-- and they are adaptable to add any of your favorite fillings.
NOTE: The only additions I made to this recipe was the garlic butter and adding shredded Parmesan cheese, before baking. I'm glad that I did!
Ingredients
- For the dough:
- 1 1/4 cups lukewarm milk
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 3 1/2 cups (14 3/4 ounces) King Arthur Unbleached Bread Flour
- 2 1/2 teaspoons instant yeast
- For the filling:
- 1/2 cup of your favorite pizza sauce
- 2 cups shredded mozzarella or Monterey Jack cheese, Cabot preferred; or the pizza cheese of your choice
- 4 ounces (about 1 cup) chopped or shredded pepperoni
- Garlic butter* (optional)
- shredded Parmesan cheese (optional)
Directions
- *For the Garlic butter:
- Melt 1/2 stick butter and add 2 garlic cloves together on low heat. Allow the garlic flavor to infuse. Any leftovers can be used to slather sliced French bread for a delicious garlic bread.
- Place all of the dough ingredients into a bowl, and mix and knead the mixture — by hand, using a stand mixer, or in a bread machine — to make a smooth, soft dough.
- Place the dough in a lightly greased bowl, cover it, and allow it to rise until doubled, 60 to 90 minutes.
- Gently deflate the dough, and transfer it to a lightly greased work surface.
- Roll the dough into a 12" x 18" rectangle.
- Spread evenly with the sauce, cheese, and pepperoni.
- Starting with a long end, roll the dough into a log. Cut the log into 12 to 18 pieces, depending on how large you want the buns to be.
- TIP: I use a string of unflavored dental floss that I slip under the log, wrap around and then close together. These make great slices without flattening the log!
- Space the rounds on two parchment-lined or lightly greased baking sheets. If you've cut 12 rounds, flatten them gently to about 1" tall.
- Cover the pan(s), and allow the buns to rise for 60 to 90 minutes, until they're nicely puffed.
- Towards the end of the rising time, preheat the oven to 350°F.
- Optional: Before baking, brush the melted garlic butter over each bun and (also optional) add a little shredded Parmesan cheese on top.
- Bake the buns for about 25 to 30 minutes, until they're a light golden brown.
- Remove the buns from the oven, and serve warm, with additional pizza sauce on the side if desired.
- Store any leftovers in the refrigerator. Reheat for about 10 minutes, covered, in a 350°F oven; or very briefly in a microwave.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 12 servings | |
| Calories 232 | |
| Calories from Fat 82 | 35% |
| Total Fat 9.33g | 12% |
| Saturated Fat 3.7g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 421mg | 18% |
| Potassium 102mg | 3% |
| Total Carbs 27.15g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.64g | 1% |
| Protein 9.45g | 15% |
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