The Great Pizza Roll Experiment

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I have a huge binder of recipe ideas for this blog full of all different types of sweets and savories. I love to look through it and be inspired, but I rarely actually use it! I guess food blogging feels more exciting to me when it’s somewhat spontaneous where I can experiment with random ideas and things that sound good right then and there.

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That’s where The Great Pizza Roll Experiment Comes onto the scene. I’m always looking for ways to create those comfort foods we all crave but don’t get to eat because they’re usually full of all the things we’re allergic or sensitive to.

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I wasn’t going to post this recipe until I made it twice so I could tweak it here and there and perfect it. But who needs perfect? I like rustic and beautiful comfort food that’s off the cuff that doesn’t look like it’s manufactured. Hand made, from the heart of the kitchen. That’s my kind of soul food.

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There are two things I want to try differently the next few times I make this. One, the portions were big and I think I would like a little less bread, so next time I’ll try them a bit smaller. Pat the dough out thinner, but stick with the same amount of filling.

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I was also thinking I’d like to try a pie version where I would pat half the dough into a rectangle, layer all the fillings, and then roll out and add the top dough, crimping the edges.

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Another idea I thought would be really pretty and great for guests, is to do it in two long rectangular braided loaves similarly constructed like my cherry braids. The only concern would be that my bread dough is very light and fluffy, so it needs a lot of extra arrowroot flour if I’m going to work with it with my hands like a cherry braid needs. That may change the texture, if so, I’ll let you know the next time I make it.

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Then of course, the filling options are endless. You could do sweet or savory. Mexican, Italian, German…OH YES…now see, I’m already having visions of kielbasa and sauteed onions with a fabulous sauce hanging out in those buns….

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Any way you choose to experiment with the recipe, you won’t be disappointed. Like I said, this was my first run on this recipe and it got the two thumbs up “WOW” factor from both my husband and I. Incredibly flavorful, definitely rustic comfort food, it looked fabulous plated…I’m looking forward to more experimenting.

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Grain Free Pizza Rolls

*This recipe makes 6 large servings

1 Batch of My Grain Free & Dairy Free Dinner Roll Dough

Extra Arrowroot Flour or Sweet Potato Flour for patting (arrowroot is less expensive to use on hands!) 

1 Batch of My Vegan Spinach & Basil Pesto

About 12 ounces of Goat Mozzarella,  cubed or sliced

About 24 Large Pepperoni Slices

1 Small Can of Tomato Paste

Dried Oregano for Sprinkling

Olive Oil, Oregano, Basil, Garlic Powder, and Rosemary to brush on the tops.

Organic Garlic & Herb Marinara Sauce (for dipping)

Turn the oven to 375 degrees and line a baking sheet with parchment.

Using half the bread dough and floured hands, pat out 6 rounds of dough onto the parchment. Divide the can of tomato paste equally between the rounds and spread with a spoon. Squeeze a little pesto onto each one. (I freeze my pesto in ziplock baggies and then thaw when I’m ready to use. I snip the end and squeeze it out of the baggie.)

Place a couple of slices of mozzarella on top of the rounds and top with two slices of pepperoni. Sprinkle with oregano. Then top with a little more pesto, two more slices of cheese, two more slices of pepperoni, and sprinkle again with a little oregano. 

With floured hands, pat out the top dough on your palm and place it over the filling topped rounds. Press the edges down and lightly cup your hand over the dough and tuck the edges under all around.

Spray a piece of plastic wrap with non-stick spray and lightly lay over the top of the buns. Top with a kitchen towel and set on top of the stove to rise for 35 minutes.

While the bread is rising, warm the marinara sauce on medium low in a small pan. Then, in a small bowl, add about 1/8 Cup of olive oil and about 1 teaspoon each of oregano and basil, about 1/2 teaspoon of rosemary, about 2 teaspoons of powdered garlic, and about 1/2-1 teaspoon of sea salt. Whisk together with a fork and brush liberally over the buns right before they go into the oven.

After 35 minutes, remove the towel and plastic from the pizza rolls and bake for about 20-25 minutes or until lightly browned. 

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4 Comments on “The Great Pizza Roll Experiment

  1. Now I know whats for dinner! Thank you!

    Like

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