Whenever I make pizza or have leftover pizza dough I make pizza rolls which are just fantastic. They are crusty on the outside and creamy on the inside, a perfect combination in my opinion. The best part is you can “hide” all kinds of good stuff in them for picky eaters. I ad tomato sauce, cheese and beans but they can be filled with pretty much anything. We have left overs which I’m planning to serve with soup tomorrow. The trick to good pizza dough is to let it rise for a couple of hours as well as working the dough to get the gluten working.
- Spelt pizza dough
- 1 1/2 cups water, finger temperature
- 3 tsp olive oil
- 1/2 package dried active yeast
- 2 tsp salt
- 2 tsp sugar
- 1 tsp garlic powder
- 1 cups white all purpose flour
- 1 1/2 cup spelt flour
Milk to brush with
- Blend all dry ingredients and add water mixed with oil and work it into the flour mix well.
- Really work the dough for at least 3 minutes. It’s easy if you use a kitchen aid.
- Place dough in a bowl with a towel covering in a draft free and warm place to rise for 1 hour.
- Remove dough from bowl and kneel and punch it for at least 5 minutes or more.
- Divide the dough in half and use a rolling pin to roll out dough too very thin.
- Spread tomato sauce or your choice in an even layer and add filling and take one side and carefully roll it up to a long roll.
- Use a sharp knife to cut to desired size pieces.
- Place on a cookie sheet and brush each roll with milk.
- Bake in a F475 preheated oven for about 10-15 minutes or until they a nice and brown.
