Tuesday, June 30, 2015

Pizza Rolls

We've been making these so often lately, I figured I should share the recipe.....these are so, so good and very addicting. My friend Jenny's husband gave us the recipe.  I believe these are actually called "Crusties" which originated from a restaurant he frequented in his college days in Virginia.  I heard her talk about these delicious pizza rolls several times and when her husband posted the recipe one day I figured I would try them out.  We were hooked after the first batch.  Even my "pizza hating" husband loves these.  And the kids gobble them up.  They are pretty fun to make too.  I had no idea HEB had frozen pizza dough, so that was a fun discovery too.  In my opinion, these are way better with something to dip them in so I make a batch of buttermilk ranch to go along with them every time.  We use the leftover ranch for veggies and salads so it never goes to waste.  If you are looking for a fun, easy recipe to replace your traditional pizza night with, then definitely try these out.  And this picture was my first time to make them....they've gotten slightly prettier since then.  But they're not supposed to be pretty....just delicious:)

You will need:
-ball of frozen pizza dough *HEB sells these in their frozen bread section...they are less than 2 bucks!
-pepperoni slices
-thinly sliced provolone cheese (I usually get 1/2 pound at the deli counter) ask them to slice it super thin.....if it's too thick they will be hard to roll up
-olive oil
-garlic salt (optional)

*roll out/stretch dough out to a large rectangle (approx 12x14 inches) Note: the dough tends to want to shrink back to size at first so it takes a few minutes to stretch it out.  It's actually kind of fun....makes me feel like I'm working in a pizza parlor.  I have yet to be brave enough to toss it in the air.

*once you have the dough in a rectangle, drizzle with a little olive oil and spread it out (I use my hands).  Just enough to coat the dough's surface.  At this point I sprinkle a little bit of garlic salt on.

*layer on the provolone cheese, covering the entire surface

*layer on the pepperoni slices, over the entire surface

*now, CAREFULLY start rolling it up length wise (like you're making cinnamon rolls).  Do this slowly, working from both ends to make it all even

*with a SHARP knife cut 1 inch slices...this usually yields about 12 rolls for me

*place pizza rolls on baking sheet (I use parchment paper so the bottom doesn't get too browned) and bake on 375 for 20-25 minutes

**you can totally add different toppings if you like......we haven't tried anything else yet because these are so yummy, but I want to try out some different things soon

**one ball of pizza dough generally yields about 12 rolls.  I'm ashamed to admit we now have to make a double batch because we eat so many of them.  We refrigerate leftovers and they reheat well.

For the buttermilk ranch:
-one packet of ranch dressing mix
-1 cup mayo
-1 cup buttermilk (I add a little more because we like it on the thin side)
*Mix together and refrigerate
(if you don't have buttermilk you can make your own by adding 1 Tbsp of lemon juice or white vinegar to 1 cup of milk.  Let sit for 5 minutes and you've got buttermilk)

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