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Pizzeria Pizza Rolls

I love party pizza rolls but hate Tortino’s. And every other brand of pizza rolls the grocery store carries. Isn’t that reason enough to make homemade rolls? It is. Especially when it comes out of the oven all gooey, bubbly and makes your house smell like a pizzeria. And to learn that involves lesser time and energy than making pizza does!

I admit it. It looks nothing like store-bought pizza rolls. But once you cut them into little pieces, they end up looking like rustic little tasty treats that you cannot resist.

Rustic Pizza Rolls

Ingredients:

Half homemade/store-bought package pizza dough

One cup homemade/store-bought plain marinara sauce

One tsp dried oregano flakes

A pinch pepper

Quarter cup shredded mozzarella cheese

Method:

After the initial rising process, divide the pizza dough into five portions. Makes ropes out of them. cover them and let them rest while you make the stuffing. Preheat the oven to 375°F (190°C). Mix together the sauce, cheese and seasoning. After 30 minutes of rest time, Flatten and elongate the pizza dough ropes into rectangles (I went freestyle as always and don’t remember the dimensions). Spread two Tbsps of marinara mixture, lining the longer side, on one side(okay, did I make sense there?). Close it and seal it with the other side. Grease a baking pan and transfer the ropes on to it. Bake for 15 minutes, until golden-brown on top and the stuffing slightly oozes out of the roll.

When done, take it out and let it be. When cool enough to handle, cut into bite-size pieces. This pizza roll freezes well and lasts up to a month… that is if you can keep them away from freezer monsters that raid in need of a midnight snack 😉

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3 Comments

Off the Pizza Pan

My quest for making good quality pizza started the minute I watched Bobby Flay toss that pie on his barbecue grill one sleepy winter day. It was an old episode of Boy Meets Grill and Bobby was grilling away with the finesse only a well-seasoned chef is acquainted with. This time, instead of watching the pizza (topped with everything meat, signature Flay) sizzle, I realized that I must try baking a pie. Its been ten months since I watched the episode and I am proud to say that I am five Pizza Pies old.

Anyway, Monday was a cold day, huge surprise! My pizza base dough (courtesy Giada De Laurentiis) had been basking in the refrigerator for two days. Hence, it was only natural for me to bring it out and bake that pie. I had some home-made Paneer (cottage cheese) in the pantry which I marinated, in homage to the Paneer Tikka pizza we used to order back home from Pizzaurant, Chennai: the best Pizza place in the city.

So I started by marinating the Paneer in curd, a pinch of salt, a tablespoon Garam Masala, a teaspoon Chili Powder (cayenne pepper will work) and a teaspoon turmeric powder for two hours. Next, I chopped one small onion, half a bell pepper, half a Jalapeño and grated two large bulbs of garlic.

I then rolled out the base on a well-oiled and flour dusted pizza pan. After this, I added some mozzarella cheese to the pan, arranged the marinated Paneer, onion, bell pepper and garlic. I topped this with some more cheese (it may seem like I used a lot of cheese but in reality, it took less than half a cup to make this pizza delicious) and finished by sprinkling some salt, red pepper flakes, oregano and a drizzle of olive oil. The pie went into a 450 F (230 C) pre-heated oven for 15 minutes and came out bubbly, crispy and completely beautiful.