Thursday, October 29, 2015
I initially found this recipe at VegWeb.com, but I do my own variations so am posting it here. I do like the ideas for topping and sauce variations from the original recipe so check it out!
This is a double batch to make 24 pizza rolls, halve if you only want one pans worth.
6 3/4 tsp dry active yeast
1 1/2 cup warm water
1 Tbsp sugar substitute of your choice
1 Tbsp salt
4.5 cup flour
1 onion, diced
1 package mushrooms, sliced
1 can black olives, sliced
2 Tbsp pizza sauce
Allow yeast to dissolve in warm water in a mixing bowl. Add sugar, salt, and 2 cups of the flour. Stir until incorporated and add remaining flour 1/2 cup at a time until desired consistency is achieved. I prefer a little wetter dough so it is easier to flatten out. Let dough rest for a few minutes.
While dough rests, dice and slice filling items. I like to saute my onions and mushrooms together in a little oil but this is not necessary.
Preheat oven to 400 degrees F.
Divide dough into two dough balls and flatten the first dough ball into a rectangular shape, 1/4-inch thick or so. There is some debate on how best to do this. I'm lazy and use a rolling pin but to real aficionados, this is a crime and it must be flattened using your hands to slap, stretch, and toss it.
Spoon one tablespoon of the pizza sauce on your flattened dough. You want the sauce to be a light layer, otherwise it squished out of the rolls too much. Sprinkle on top half the onions, mushrooms, and olives. If you sauted the mushrooms and onions and they are still hot, use a spoon to distribute.
Roll into a log and use a serrated knife to cut the log into 12 equally sized slices. I cut it in half, then half again, then thirds. Place onto a greased 9x13-inch pan or greased cookie sheet and let rise for approximately 10 minutes, more or less depending on how warm your kitchen is.
Bake for 20 minutes and enjoy!