Thursday, July 30, 2009

Pizza Roll-ups, hold the sauce

A current favourite recipe around here is Recipezaar's Pizza Roll-ups. (Originally found through Gayle at Grocery Cart Challenge.) Same idea as cinnamon rolls only you use cheese and pizza toppings. No sauce in the rolls--you save that for dipping, which works well here for those who don't like or have to be careful with tomato sauce. And I find they're easier to shape than individually-stuffed calzones--you don't have to worry about the ingredients popping out, they're supposed to sort of stick out of the dough.

I have my own version of Recipezaar's ingredients (I think it could take a lot of variation): a 2-pound (4 cups of flour) recipe of bread dough (made in the bread machine), a stick of pepperoni, 200 g shredded cheese, a few sliced mushrooms, and a bit of chopped parsley. (I left out all the other seasonings.) Green pepper works fine too but is not as popular with the Squirrelings. Roll out the dough in a long, thin rectangle, mix the chopped topping ingredients with cheese, roll dough around the stuffing as for cinnamon rolls, and slice into 24 pieces. You don't have to let them rise a second time, but the recipe does recommend letting them sit for 10 minutes, and I put them in the fridge for awhile instead since I wasn't ready to bake them.

What I would warn you about though is that, contrary to one of the comments posted on the Recipezaar site, that melted cheese can be horrendous to scrape off, even if you do grease the pans. Last night I covered the pans with foil and then used non-stick spray on that; it seemed to do the trick, there were very few stuck places.

You might not have to bake them as long or as hot as the recipe says--just go with what you'd usually do for rolls, somewhere around 375 degrees. Keep an eye on them and take them out before they get hard. Serve with your choice of sauce or dip, or just plain.

The Apprentice asked if I will make her some of these for school lunches this year.

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