Homemade PIzza Rolls
Ingredients:
Dough
1 & 1/2 cups all purpose flour
1/2 cup cornmeal
1 tsp salt
1 tsp garlic powder
1 tsp dried oregano
1 tsp instant yeast
1/2 cup water
1 tbsp olive oil
Garlic Butter
1/4 cup salted butter
2 garlic cloves, minced
1 tbsp chopped parsley
Fillings:
marinara
shredded mozzarella
parmesan
soppressata
pesto
pepperoni
Recipe
In a large mixing bowl, whisk together the flour, cornmeal, yeast, and spices. Then, mix in the water and olive oil using a spatula until a shaggy dough forms.
Knead directly in the bowl or on a clean surface until smooth. If the dough feels too wet, add more flour, 1 tbsp at a time. If the dough is too dry, add more water, 1 tbsp at a time. Place the dough back into the mixing bowl and cover with plastic wrap or a clean kitchen towel. Let this rest somewhere warm for one hour.
Preheat your oven to 425F.
Flour a clean surface and roll out the dough into a rectangle until it’s about 1/8 inch thick. Cut the rolled dough using a pizza cutter into 4 inch wide strips.
Spoon marinara along one long side of the strips and sprinkle on toppings of choice. Fold the other long side of the strip over the sauce. Press the dough along the edges and between each pile of marinara to seal.
Cut into squares and transfer to a lined baking sheet. Brush with olive oil and sprinkle with more cornmeal. Bake for 13-15 minutes or until golden brown.
Make the garlic butter by melting down the butter in a pan with the garlic and parsley.
Serve the warm pizza rolls topped with the garlic butter.
