Pizza Rolls

3 cans Pillsbury Buttermilk Biscuits

60 Pepperoni Slices

Block of Colby Cheese

1 Beaten Egg

Parmasean Cheese

Italian Seasoning

Garlic Powder

1 jar Pizza Sauce

 

Cut the block of cheese into 30 squares, flatten out a biscuit and stack pepperoni and cheese, then pepperoni on top.  Gather up the edges of the biscuit, (see photo below).  Line the rolls up in a greased 9 x 13 pan. 

 

 

Brush the tops of the pizza balls with the beaten egg, and sprinkle with the Parmasean, Italian seasoning, and garlic powder.  Bake 425 degrees for 18-20 minutes.  Serve with Pizza sauce for dipping.  

Hummus Pizza

 

 

Humus Pizza

1 (10 ounce) can refrigerated pizza crust dough
1 cup hummus spread
1 1/2 cups sliced bell peppers, any color
1 cup broccoli florets
2 cups shredded Monterey Jack cheese

 

Directions

1. Preheat the oven to 475 degrees C (220 degrees C).

2. Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.

3 .Bake for 10 to 15 minutes in the preheated oven, until the crust is golden brown and cheese is melted in the center. Slice and serve.

Options:
Tomatoes
Onion
Black olives
Broccoli
Zuccuni
Mushrooms
etc

 

Chicago Style Deep-Dish Pizza

An easy to fix deep-dish pizza cooked in a cast-iron skillet. To be sure pizza doesn't stick, I give it a shot of non-stick spray.

• 1/2 lb mild Italian sausage
• 1 red bell pepper or green bell pepper, cut into strips
• 1 thinly sliced onion
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 2 tablespoons pepperoni, thinly sliced and cut into strips
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/4 teaspoon black pepper
• 1 (10 ounce) package refrigerated pizza dough
• 1/2 cup pizza sauce
• 2 tablespoons parmesan cheese
• 2 cups shredded mozzarella cheese

Directions

Preheat oven to 425 degrees.

Remove skins from sausage and cook in heavy skillet, crumbling as you cook. Remove sausage to plate covered with paper towel to drain.

Remove fat from skillet.

Sauté sweet pepper and onion in olive oil in the same skillet over medium heat for about 5 minutes, stirring occasionally. Add the garlic and cook for another minute. Add pepperoni, basil, oregano and black pepper; cook another 2 to 3 minutes, stirring occasionally.

Unroll pizza dough and place in well-seasoned 10-inch cast-iron skillet. You may need to stretch slightly so dough comes up about 1 inch on the sides.

Spread dough with 2 tablespoons of the pizza sauce.

Spread half the vegetable filling evenly over and top with half of the sausage.

Sprinkle with 1 tablespoon Parmesan cheese and dot with 3 tablespoons sauce.

Top with half of the mozzarella cheese. Repeat layering again. Bake in preheated oven for 15 to 20 minutes or until cheese is melted and crust is golden brown.

Pizza Pop-up

From: http://www.thissoutherngirlsnest.blogspot.com/

Ingredients:
1 can of refrigerated biscuits

1 can of pizza sauce
2 cups of shredded mozzarella
Your choice of Pizza toppings

Instructions:
Cut biscuits into pieces (about 4 pieces per biscuit)
Stir in pizza sauce, 1 cup of mozzarella and pizza toppings
Add to baking dish (8x8)
Add 1 cup of mozzarella

Bake at 350 for 15-20 minutes {mine ended up baking for 35 minutes to get the biscuits completely done}

Premium Pizza Crust

• 1 1/2 teaspoons active dry yeast

• 1 1/2 cups water
• 3 cups all-purpose flour
• 1 teaspoon sea salt

• OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.

• SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.

• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).

• Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Signature Pizza Crust

• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar

• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

EXCELLENT thick, pan type pizza crust, that was crisp on the outside and chewy/tender on the inside! The only personal perference additions I did were: I added Italian Seasoning, garlic powder and onion powder along with the salt/oil. And I baked them for 10 minutes prior to adding the toppings in a 12 inch cake pan and 12 inch cast iron skillet, that were both olive oiled WELL, and dusted with yellow cornmeal. They came out of the pan very easy onto the cutting board. It was easy to make this. Adding about a 1/2 cup grated parmasean cheese to the dough is great with the seasonings. I never roll the dough out, I just use my hands and flatten it in the bottom of the pans, working up the sides Also sometimes string cheese rolled in the crust makes the kids happy too.

I had been looking for a pizza crust similar to Pizza Hut pan style and this is the closest and best so far! It definitly makes 2 crusts unless you have a huge pizza pan. And the trick to getting a crisp bottom on your crust is to bake it on a lower rack in your oven so your crust bakes before your toppings burn.

Pizza On The Grill

• 1 ready made pizza crust
• 2 cups shredded mozzarella cheese
• 1 cup tomato sauce
• 1/2 cup chopped green bell pepper
• 1/2 cup fresh sliced mushrooms

1. Preheat an outdoor grill for high heat and lightly oil grate.

2. Roll out prepared pizza dough to a size that will fit your grill. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, green bell pepper and mushrooms.

3. Cover the grill and allow to cook over low/med heat for 5 to 10 minutes, or until cheese is melted and bubbly.

I keep the pizzas small (6 inches) so they are easy to move around. After cooking the first side, I take them off the grill and add the toppings then put them back on. I use a gas grill with mesquite chips - excellent flavor. I use a combo of mozzarella and smoked gouda cheese. 
Make sure you have all of your prep work done, there is no time to waste after you flip the crust over. Also, slice your veggies small/thin. Turn down the heat after flipping

Absolutely DO NOT set your grill to high heat when making this pizza.

Pizza Rolls

• 1 egg
• 3 tablespoons water
• 1 (16 ounce) jar pizza sauce
• 1 (8 ounce) package sliced pepperoni
• 1 cup shredded mozzarella cheese
• 1 (14 ounce) package egg roll wrappers

Oil for frying
1. Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C). Whisk egg and water together in a small bowl.

2. Combine the pizza sauce and pepperoni in a blender or food processor. Process until pepperoni is well chopped and the sauce has thickened. Transfer sauce to a large bowl, and stir in mozzarella.

3. Lay out one eggroll wrapper on work surface. Place 1 tablespoon filling at the bottom center of the wrapper, leaving 1/2 inch border on each side. Lightly brush the wrapper edges with the egg mixture. Fold over both sides; roll up to encase filling in wrapper. Repeat with remaining wrappers and filling.

4. Deep fry pizza rolls in batches until crisp and golden brown, 5-9 minutes.

Yummo! They do take some time to make but they are well worth it. I made homemade pizza sauce and used pepperjack cheese. I baked them at 400 for about 13 minutes. Spray the tops with cooking spray and they brown nicely. Ate some and froze the rest.

Best Pizza Crust

• 1 1/4 teaspoons active dry yeast
• 2 cups bread flour
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 tablespoon nonfat dry milk powder
• 1 tablespoon margarine
• 1/3 cup warm water (110 degrees F/45 degrees C)

Directions

1. Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.

2. Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.

3. Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.

4. Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done

Tip: If there's a problem with the dryness of the dough- use milk to bring it together.

Chicago-Style Stuffed Pizza

There are two specialty ingredients I use in this pizza: pizza seasoning, a blend of Italian herbs and spices, garlic, onion, and salt; and semolina, golden durum wheat ground too coarse to call flour, but perfect nonetheless for bread, pasta, and pizza crust.

Put the following in a mixing bowl:

6 cups (27 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup semolina
1 3/4 teaspoons instant yeast
2 1/2 teaspoons salt
2 tablespoons olive oil
1/2 cup vegetable oil

2 tablespoons melted butter  Mix till thoroughly combined.

Add 1 1/2 to 1 3/4 cups lukewarm water. Use enough to make a smooth dough. You’ll use less in the summer, or if you substitute all-purpose flour for the semolina; and more in the winter, or if you’re in a dry climate.

Mix till everything is cohesive…





…then knead to make an elastic, fairly stiff dough.

Place in a large, greased bowl; cover, and let rise at room temperature for 1 hour.

As you can see by the ruler, this isn’t a really vigorous riser.

 For best flavor, after its initial 1-hour rise, refrigerate the dough for several hours, or for up to 24 hours. You can use the crust after its first 1-hour rise, but its flavor will improve with the longer, slower rise offered by refrigeration.

While the dough is rising, we’ll make the sauce.

Or not. Feel free to use bottled pizza or spaghetti sauce; your own recipe, or whatever you like. Bottom line, you’ll need about 28 to 30 ounces of sauce – just under 4 cups.

To make your own, start with canned (or boxed) tomatoes. Here’s a 28-ounce can on the left; a 26-ounce box on the right.

Canned crushed tomatoes on the left; aseptically boxed chopped tomatoes on the right. Your choice; I happen to like the chunkier boxed tomatoes, so that’s what I used.

Coarsely grate 1 small onion; you’ll have about 1/2 cup of onion. Sauté it in 1 tablespoon of butter.

When the onion is starting to brown, add 2 garlic cloves, peeled and crushed. Cook for about 30 seconds, and remove the pan from the stove.

Add the following:
1 teaspoon dried oregano; or 1 teaspoon Pizza Seasoning
4 teaspoons sugar, or to taste
1/4 to 1/2 teaspoon salt, to taste*
tomatoes

*The amount will depend on the saltiness of the canned tomatoes. Under-salt a bit, as the sauce will cook down and the flavor intensify.

Simmer gently for up to 1 hour, to concentrate the flavors. This is what the sauce looked like after 30 minutes.

And here it is after 45 minutes – see how nicely it thickened?

While the sauce is simmering, fry up some mushrooms, if you like. This is 8 ounces of button mushrooms, each chopped in half.



I happen to like mushrooms in my pizza. If you don’t care for them – leave them out. Or substitute peppers. No Pizza Police here.

Sausage is traditional in Chicago stuffed pizza. You’ll need 1 pound of bulk sausage.

Don’t like sausage? Leave it out.  Want to make your own? Here’s how.

Mix together the following:
1 pound ground pork
1 1/2 teaspoons salt
1/2 teaspoon sweet or hot paprika
1/2 teaspoon garlic powder
3/4 teaspoon fennel seed, lightly crushed
1 teaspoon finely ground black pepper
1/4 teaspoon red pepper flakes (more for spicier sausage)
1/2 teaspoon oregano
1/2 teaspoon ground sage
1/2 teaspoon dried basil
1/2 teaspoon dried thyme

Refrigerate till ready to use.

OK, let’s start assembling this baby. Place the dough on a lightly greased work surface. A kneading/rolling mat works well here.

Divide the dough into two pieces. One should be about three-quarters of the dough; the other, one-quarter. If you have a scale, one piece should weigh about 36 ounces; the other, about 13 ounces.

Divide each piece of dough in half again. You’ll now have four pieces of dough: top and bottom crusts for two 9” stuffed pizzas.

Start with one of the larger pieces of dough.

Stretch, then roll the dough into a round large enough (about 15” to 16”) to line the bottom and sides of one pan, with some overhang.

You’ll be rolling the dough quite thin; it helps to cover it with some lightly greased parchment as you roll.

Roll one of the smaller pieces of dough into a circle about 9” in diameter.

Cover both pieces of dough, and go away for 15 minutes. Or use the time to roll out the other two pieces of dough. Either way, you want to let your rolled-out dough rest for 15 minutes; it relaxes the gluten, allowing you to handle the dough without it shrinking.

Butter the bottom and sides of two 9” x 2”-deep round cake pans, then drizzle olive oil in the bottom of each.




 Fold the larger piece of dough into quarters…
...and center it in the pan.

Take half the sausage, and pat it into an 8” round, to nestle into the crust. I found it works well to put it on an 8” parchment round…

…flatten it under another round of parchment…

…then pick the whole thing up and flop it into the crust, peeling off the parchment.

You’ll need 1 pound of sliced mozzarella, 8 ounces for each pizza. “Tile” (fan) the mozzarella into the crust, atop the sausage.

Add your fillings of choice. This pizza’s getting black olives and artichoke hearts. The other will get those mushrooms I fried earlier, plus a box of frozen chopped spinach, thawed and squeezed dry.

Put the smaller piece of rolled-out dough atop the fillings.






Crimp together the top and bottom crusts.

It’s coming together nicely, eh? Cut slashes in the top, to allow steam to escape as the pizza bakes.

Repeat the whole process with the remaining dough and ingredients, making another 9” round pizza.

Cover the pizzas, and let them rest while you preheat your oven to 425°F, about 30 minutes.

Just before baking, top the pizzas with the sauce…

…and sprinkle with a total of 1 1/4 cups of freshly grated Parmesan, Romano, aged Asiago, or your favorite hard cheese grated cheese. Use half the cheese (a scant 2/3 cup) on each pizza.

See how the crust has started to puff?

Put the pizzas in the oven.  Bake till the crust is golden brown and the filling is bubbly, 20 to 25 minutes.

Lucky we used a 2”-deep pan, eh?
I decided to add a garnish of pepperoni on top of one of the pizzas. TOTALLY over the top.

Remove the pizzas from the oven, and allow them to rest for about 15 minutes.

Loosen their edges…

…and gently turn them out of the pan onto a rack to cool.

To do this, place a round cooling rack atop one pan, and turn the whole thing over. Lift off the pan, place a rack on the bottom of the pizza, and turn the whole thing over again, so the pizza is now right side up.

Like this. One 3-pound pizza, coming up!

Use a pair of scissors or baker’s bench knife to cut wedges. Serve warm, with a fork.

Here’s a good view of the layers: crust, then sausage, mozzarella, spinach and mushrooms, crust, tomato sauce, and more cheese.

YOU CAN make this entire recipe into one enormous 6-pound pizza by baking it in a 14” deep-dish pizza pan.

Be my guest! I found it kind of hard to handle.

from: King Arthur’s Flour