This might not be a million dollar photo of pizza rolls but I wanted to show you what it looks like to accomplish a project that I have had a fear of trying for a long time - making homemade dough for breads and pizzas. I did it. Here they are in the raw without any pretty plates or fancy tablescapes.
Delicious! (and I made the dough!)
I was very fortunate to receive Babara Bakes for my SRC blog this month. Barbara has a beautiful blog. The pictures jump right out at you, almost demanding you to try each and every recipe. Her step-by-step instructions are easy to follow - which made my challenge of trying something new so much easier. I can handle the bread machine method, but I'm overcome with panic at the thought of trying to make homemade bread by hand. When I found Barbara's recipe for Whole Wheat Pizza Dough & Homemade Pizza Sauce, I bookmarked it and hid it for a few days before making it my final choice. I read through the instructions again and again, making sure I had everything that I needed to make this dough turn out right. The day came to make the pizza dough.... I followed her instructions step by step. Guess what? It wasn't that hard after all. The dough was easy to work with and baked tasted great.
I decided to make pizza rolls from this recipe instead of regular pizza. I added ground sausage, pepperoni, peppers & onion to her homemade pizza sauce. The sauce was fantastic. My whole family overwhelmingly loved the pizza rolls. This recipe is definitely a keeper! These will go over big for Sunday football games and school lunches!
Homemade Whole Wheat Pizza Rolls
adapted from tamiskitchentabletalk: pizza roll ups
1 recipe for whole wheat pizza dough (below)
1 recipe for homemade pizza sauce (below)
3 c. shredded mixed mozzarella and cheddar cheese -
divided into (2) 1 1/2 c. servings
1 cup finely chopped turkey pepperoni - divided into (2) 1/2 c. servings
**Any changes that I've made to the original recipes below from Barbara Bakes, will appear in bold lettering.**
Whole Wheat Pizza Dough
from Barbara Bakes
1 cup warm water (between 95º and 115º)
2 Tablespoons honey
1/4 cup olive oil
2 cup bread flour
1 cup whole wheat flour
2 1/4 teaspoons (1 US package) instant yeast
2 teaspoons vital wheat gluten
1/2 teaspoon salt
Whisk together the honey, warm water, and oil in a small bowl. The water should be about 95 to 115°. It should feel very warm, but not hot.
Mix 1 cup bread flour and 1 cup whole wheat flour, yeast, wheat gluten, and salt in mixing bowl, using the paddle attachment, mix on low for about 30 seconds.
With the motor running on low, pour in the liquids. Continue mixing until a shaggy dough begins to form. Clean off paddle and switch to dough hook. Mix in the remaining cup of bread flour a little at a time, to make a moderately stiff dough. Adding more or less flour as needed.
Knead for eight minutes. The dough should completely clear the sides. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. You’ll find the dough wraps itself around the hook, so every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.
Turn the dough out onto a lightly floured surface and knead it a few times by hand to be sure it’s tight and elastic. Form the dough into a tight ball.
Wash and dry your mixing bowl then mist it with oil. Place the dough, seam-side down, in the bowl and lightly mist top of dough with oil. Cover bowl with plastic wrap and allow to rise in a warm, draft-free spot until doubled in size — 45 minutes to an hour.
Heat the oven to 375*.
Turn the dough onto a lightly floured surface and divide into two equal portions. Set one aside and cover with plastic wrap to keep it from drying out.
Lightly flour the table. Using a rolling pin, roll the other portion of dough into a large, thin rectangle. Cover the entire area with sauce (recipe below), leaving a 1/4 in. border all the way around the edges.
Top with 1/2 c. of turkey pepperoni and sprinkle on 1 1/2 c. of the cheeses.
Roll up tightly, jelly roll style, starting with one of the short ends. Slice into 12 equal portions.
Lightly spray non-stick cooking spray on a baking sheet. Lay the 12 pizza rolls onto the baking pan in 4 rows of 3 rolls.
Bake for 20 minutes. Immediately remove the rolls from the baking sheet once they have finished baking to prevent them from sticking to the sheet.
Repeat with the remaining dough and leftover ingredients
Leftovers can be frozen.
Homemade Pizza Sauce
adapted from Barbara Bakes
1/2 c. onion, diced very small
1/2 c. green pepper, diced very small
1 c. cooked, crumbled Italian sausage
2 garlic cloves, minced or pressed
1 tablespoons olive or vegetable oil
1 (28 ounce) can crused tomatoes in rich puree
1 teaspoon brown sugar
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
In a small saucepan, sauté onion and green pepper until tender. Add garlic and continue cooking until the garlic is tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week.
