Small Batch Pizza Rolls

• Meat

  • 16 Pepperoni slices, cut into quarters, slices

• Produce

  • 4 Basil, large leaves
  • 2 Garlic cloves, large
  • 1 15-ounce can Tomatoes, whole

• Refrigerated

  • 1 Egg yolk, large

• Baking & Spices

  • 1 tsp Active dry yeast
  • 1 1/4 cups All-purpose flour
  • 2 1/8 tbsp Granulated sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/3 cup Milk
  • 1/2 cup Mozzarella
  • 1/4 cup Parmesan

Found on readytoyumble.com

Description

Ingredients

• ⅓ cup warm milk
• 1 teaspoon active dry yeast
• 2 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 large egg yolk
• ¼ teaspoon salt
• 1¼ cups all-purpose flour
• 1 15-ounce can whole tomatoes
• 2 tablespoons olive oil
• 2 large garlic cloves, minced
• 4 large basil leaves, thinly sliced
• ¼ teaspoon granulated sugar
• 16 pepperoni slices, cut into quarters
• ½ cup shredded mozzarella
• ¼ cup shredded parmesan

Directions

• Combine the warm milk and yeast in a small bowl, and let sit for 10-15 minutes until the yeast activates.
• In a separate mixing bowl, whisk together the butter, sugar, egg yolk, and salt. Add yeast mixture and mix well.
• Add the flour to the mixing bowl a little at a time, stirring with a large spoon. The dough should be thick enough that it pulls away from the sides of the bowl as you stir. You may need a little more or a little less flour.
• Sprinkle a countertop with flour, and plop the dough on top. Knead it by hand for a minute or two until its nice and smooth. Sprinkle with flour as necessary to keep it from sticking.
• Place the dough in a well-oiled bowl and cover. Let it rise in a cozy spot for an hour or so. It should double in size.
• While the dough rises, make the sauce. Puree the tomatoes in a blender or food processor until reasonably smooth (a little chunky is okay).
• Heat a large saucepan over medium heat. Add the olive oil and garlic, and cook just until the garlic starts to brown, about a minute.
• Add the tomatoes, basil, and sugar. Simmer for 20-25 minutes, stirring occasionally, until the sauce is reduced to ½-3/4 of a cup. Be patient on this step! Thicker is better. When the sauce is finished, remove it from the heat and set it aside.
• Spray a 7x7 or 8x8 baking dish with nonstick cooking spray.
• Heat a medium skillet on the stove over medium heat. Cooking the pepperoni just slightly, until heated but not crispy, about 2-4 minutes.
• When your dough has finished rising, put it back on your floured countertop. Roll it out into a snake (yes, like you used to do with play-doh) about 12 inches long. Then, flour up your rolling pin and roll it into a rectangle about 5 inches by 15 inches.
• Spread the sauce over the dough. Use a light hand or it will get messy when you cut the rolls - you may have a little extra sauce.
• On top of the sauce, add the mozzarella and pepperoni.
• Roll the dough up, from one of the short ends, as tightly as possible. Cut the dough into four equal pieces. Try not to mash it down - a serrated knife works best. Place the rolls cut-side-up in your baking dish. Cover and set aside for about 30 minutes to rise.
• While rolls rise, preheat oven to 375.
• When rolls are ready to go, sprinkle the tops with parmesan, then bake for about 20-30 minutes. The rolls are done when the tops are golden brown, and they no longer seem squishy in the middle. If theyre browning too quickly, cover the pan with foil while they cook.
• When theyre done cooking, let them rest for five minutes on a rack. Serve and enjoy!