Best No Knead Pizza Rolls Pepperoni Hawaiian Or Bbq Chicken Recipe Genius Kitchen Recipes

NO-KNEAD PIZZA ROLLS (PEPPERONI, HAWAIIAN OR BBQ CHICKEN)

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
• Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
• Preheat oven to 400 degrees F.
• Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
• Spread the sauce on the dough, then cheese and top with meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
• Starting with the long end roll the dough into a log.
• NOTE: Cut only the number of pieces you want to bake. The rest can be wrapped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
• Using kitchen shears, cut the dough into 1/2 inch pieces.
• Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
• Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.

PIZZA ROLLS USING PILLSBURY REFRIGERATOR BISCUITS

Steps:

• Preheat oven to 375 degrees. Flatten biscuits; layer a pepperoni slice, cheese square and another pepperoni slice on biscuit. Gather edges and pinch closed at top. Place rolls in a small greased pan. Brush tops with egg, sprinkle with Italian seasoning, garlic powder, and parmesan cheese. Bake for 20 minutes. Serve with warmed marinara sauce.
• Tip: to keep the top from browning too much before baking is complete, cover with tinfoil.
• Tip #2: If you prefer more filling and less dough in each roll, then cut each biscuit of dough in half lengthwise through the middle (like a hamburger bun) and make each roll using half a biscuit rather than an entire biscuit. The dough cuts best using a serrated knife (bread knife) when the dough has barely been pulled from the fridge and is still chilled. I prefer this way.

PIZZA SLIDERS

Steps:

• Preheat oven to 375º. In a large skillet, cook green pepper and mushrooms in oil over medium-high heat until tender, 6-8 minutes. Pour in pizza sauce and stir to combine. Set aside. , Without separating rolls, cut package in half horizontally; arrange bottom halves on a greased baking sheet. Spread with pizza sauce mixture and layer with pepperoni, olives and mozzarella; replace top halves of rolls. Brush dressing over rolls and sprinkle with Parmesan. , Bake, uncovered, until rolls are heated through and mozzarella is melted, 12-15 minutes. Cover with foil if top browns too quickly. Remove and let stand 5 minutes before slicing.