A delicious recipe for Pepperoni Pizza Rolls or mini calzones
Makes 4 large pizza rolls or 6 smaller rolls
1 envelope instant dry yeast (2 teaspoons/ ¼ Oz /7g)
1 teaspoon sugar (4.25g)
½ cup Luke warm water (117ml)
1½ cups All Purpose flour (180g)
1½ cups Bread Flour + for dusting (180g) (approx. ½ cup more /60g)
2 teaspoons Table Salt (11g)
1 cup Luke warm water, 100 degrees F/37.7 C (235ml) (add a splash more, if needed)
1½ tablespoons olive oil (22 ml)
Pizza sauce (homemade or store bought, or pasta sauce works fine)
Cheese (Italian Cheese Blend, or you can use Pizza Cheese Blend)
Pepperoni (or any other; mushrooms, ham, peppers, roast beef, etc.)
Sprinkle of the Italian herb mix
Stretch each dough ball into rectangular shape. You may use a rolling pin to make it evenly smooth and thin. The dough will rise more when it starts to bake.
Add about 1 tablespoon of pasta sauce, or pizza sauce. You can use your homemade or store bought. Works fine either way.
Add cheese as much as you want, and finally add pepperoni or any other meat/veggies.
Fold over and make a roll, making sure that it is completely closed. Tuck in the ends to prevent cheese or sauce from leaking.
Preheat oven to 450F/220C.
Bake the roll/s in preheated oven for 35-40 minutes, depending on the size. If they are smaller, it will take less time.
When they are baked, take it out of the oven and cover with clean kitchen towel. Allow them to cool down for at least 5 minutes. For kids let it cool down for a longer time because the cheese and the sauce are extremely hot and it may burn them.
You can make about 4 large pizza rolls or 6 smaller. The regular size of the pizza dough ball should fit in the palm of your hand. A little smaller than a size of the baseball.
You can determine how much cheese you will use. Some like less and some more, the same goes for the sauce and pepperoni.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.