Pizza Roll-Up

This post is testing out images. At the bottom of this post I have inserted an image of the pizza rolls that I make. I think the image should show up in the RSS feed, but I doubt it will come through in the e-mail. If you can’t see the picture and are curious, you can go to the website and see it there.

My pizza rolls are a very simple thing I made up, and which probably many people have made up before me. For a long time we were having pizza every week on Thursday but I started to get tired of the repitition and decided to try something new. Thus evovled my Pizza rolls.

Dough:

  • Three cups flour
  • 2 and 1/2 tsp yeast
  • a dash of salt
  • 1 TB sugar
  • enough hottest tap water to make dough (probably 1 and 1/2 to 2 cups)

I let dough rise until double (a little more actally). In a warm enviroment this is about 45 min. Kneed dough breifly and divide into six portions. The ingredients I use for filling are:

  • 1 lb. Mozzerella cheese
  • pepperoni (I use about six slices per roll)
  • sauted peppers and onions (I use 1 lb frozen mix that I saute)

I roll out each portion of dough one at a time and spread the filling. Then I roll it up like you would a rug. I pinch and fold the ends and seal it with straight spaghetti sauce. I cover the entire top with a brushed coating of suace, then sprinkle freshly chopped garlic and parmesan on the top. At this point I have the oven already preheated to 450 with the baking stone in the oven and heated up. I can only fit three or four pizza roll-ups on my stone at one time, so I put the roll-ups in the oven as I make them one at a time. By the time the four is ready to go into the oven the first is usally ready to come out. The roll-up is usually done when the pamesan just starts to brown on the top.

I make a dipping sauce by mostly following our home-made speghetti sauce recipe. Saute some chopped garlic in olive oil (three cloaves if you like your garlic) then add one can crushed tomatoes and one 6 oz can paste. Mix thoroughly and add oregano and basil to taste. Heat through.

You put a spoonful of sauce on your plate and dip your pizza roll-up into it as you eat. The roll-ups are best eaten piping hot. So far everyone has given rave reviews. For varation you can always play around with what additional ingredients you add for filling.

I cover my roll-ups with foil while I wait for the remainder to cook. This keeps them as warm as possible. Here is a picture of three roll-ups waiting to be eaten:

Pizza Roll-Up

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One Response to Pizza Roll-Up

  1. Yr mom says:

    I did not get the image in my feed reader (Thunderbird). The feed was an excerpt only.

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