WHOLE WHEAT PIZZA ROLL UPS

WHOLE WHEAT PIZZA ROLL UPS
http://www.littlehouseliving.com/whole-wheat-pizza-roll-ups.html

Everyone really liked these.  Fun variation to pizza.  Would definitely make again.  Did with whole wheat dough I always use.  Took out enough dough for 1 loaf of bread.  Made 2 cookie sheets of roll ups.  We also brushed melted butter on each roll and topped with parmesan cheese mixed with pizza seasoning because I forgot to sprinkle on some before rolling up.  According to post these freeze really well.

-roll dough out like you would cinnamon rolls
-top with sauce (1 full jar & maybe more), cheese and toppings (don't over do the toppings) - we did 1 pkg pepperoni and 1/2# cooked breakfast sausage and 1 bag (2 cups) mozzarella cheese
-sprinkle seasonings (WinCo has bulk pizza seasoning)
-roll up like you would a cinnamon roll
-cut like you would a cinnamon roll
-we brushed on melted butter and sprinkled parmesan cheese, but you would have to do this step
-bake at 350 for 25 min

Really good dipped in pizza or spaghetti sauce.

Homemade Pepperoni Pizza Rolls

YIELD: MAKES 24-28 PIZZA ROLLS

I've made these pizza rolls (and our favorite pizza dough) with all types of flour. Bread flour, all-purpose unbleached flour, and white whole wheat flour. My favorite combo is probably half bread flour, half white whole wheat flour; the dough is extremely versatile!

We really liked these.  Did one 1/2 pepperoni and 1/2 italian sausage.  Everyone liked the pepperoni better. Didn't have mozzarella so we did a white cheese and sharp cheddar.  Used spaghetti sauce.  Was good but would like to try homemade next time.  We did the extra sauce for dipping.  Yum!  Did 1/2 whole wheat pastry flour.

INGREDIENTS

Pizza Dough:
• 1 1/2 cups warm water
• 1 tablespoon honey
• 2 tablespoon olive oil
• 4 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 3 1/2 to 4 cups flour (see note above)
Filling:
• 2 1/2 to 3 cups pizza sauce (homemade recipe here) - see blog post
• 8 ounces (about 2 cups) freshly shredded mozzarella cheese
• 5 ounces pepperoni, chopped (about 1 cup)
• 1/4 to 1/3 cup cornmeal
• 1/4 cup (about 1 ounce) freshly grated Parmesan cheese

1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet (about 12X18-inches) with parchment paper.
2. For the dough, in an electric stand mixer fitted with the dough hook (you can also do this by hand in a large bowl with a spoon), stir together the water, honey, olive oil, yeast, salt and 1 cup of the flour. With the mixer on low speed, continue adding the flour until the dough clears the sides of the bowl and forms a soft, smooth ball. Knead for 3-4 minutes (add a few minutes if using whole wheat flour). Let the dough rest, covered, in the bowl for 10-15 minutes.
3. Separate the dough into two pieces. On a lightly greased countertop, press one portion of dough into a thin rectangle, about 14X10-inches.
4. Spread 1/2 to 3/4 cup pizza sauce evenly across the top. Sprinkle evenly with half the mozzarella cheese and then half the pepperoni. Starting with on long side, roll up cinnamon-roll style, pinching the seam together to seal.
5. Place the cornmeal in a bowl or shallow dish. Cut the dough into 1-inch sections. One by one, press the bottom of each pizza roll into the cornmeal and then place on the prepared baking sheet about an inch apart.
6. Repeat with the remaining half of dough.
7. Once all the pizza rolls are placed on the baking sheet, sprinkle evenly with Parmesan cheese and bake for 15-20 minutes until golden.
8. Warm the extra pizza sauce, and serve the pizza rolls immediately out of the oven with the pizza sauce for dipping.