PIZZA ROLLS

Pizza Rolls image

Provided by Ree Drummond : Food Network

Time 2h40m

Yield 8 servings

Number Of Ingredients 25

Previous Next

Ingredients

Pizza Dough, recipe follows
All-purpose flour, for dusting
Olive oil, for oiling dough
Kosher salt
Marinara Sauce, recipe follows
1/2 cup grated Parmesan
10 slices mozzarella cheese
2 tablespoons jarred pesto
8 slices pepperoni
1/2 cup chopped olives
1/4 cup diced green bell peppers
4 pieces string cheese
1/2 teaspoon active dry yeast
2 cups all-purpose flour
1/2 teaspoon kosher salt
Scant 1/4 cup olive oil (a little less than 1/4 cup), plus more for the bowl
Olive oil, for oiling the pan
3 to 4 cloves garlic, minced
1 small to medium onion, chopped
1/2 cup white wine (or chicken broth)
Three 15-ounce cans crushed tomatoes
Kosher salt and freshly ground black pepper
Pinch sugar
Chopped fresh parsley, as needed
Chopped fresh basil, as needed

Steps:

Roll out the Pizza Dough on a floured surface until it's a large rectangle about 8 inches by 12 inches. Smear with a little olive oil and sprinkle with salt. Spread the surface with about 1/2 cup of the Marinara Sauce, then sprinkle with the Parmesan. Lay the mozzarella slices over the sauce. Smear the pesto over the cheese. Lay on the pepperoni, olives and bell peppers.
Unwrap the string cheese and lay it in a line at the top of the dough. Roll it towards you so that the string cheese ends up in the middle of the roll of dough; pinch the seam closed. Slice into 1-inch pieces and place them in a 10-inch cast-iron skillet. Allow the rolls to rise for 20 minutes.
Preheat the oven to 400 degrees F.
Bake until the bread is golden and the fillings are bubbly, about 15 minutes. Serve immediately with warm Marinara Sauce.
Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
In a mixer, add the flour and salt and, with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour.
Add a tablespoon or so of olive oil to a hot pan over medium-high heat, throw in the garlic and onion and give them a stir. Add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
Toward the end of the cooking process, chop up fresh parsley and basil and add it to the sauce to taste, stirring to combine.