Sometimes, life is crazy. Sometimes, life is BUSY! And then there are times when things slow down. When the house is so quiet, you can hear the dog snoring from 3 rooms away. It gets that way when the kids are at grandma and grandpa’s house 4 hours away. Sure, you could get caught up on laundry and dishes. Or you could COOK. Cooking it is!!
This recipe is something I’ve wanted to do for a while. Kind of like a cinnamon roll, but savory. Salty. Cheesy. Yummy!
Sure, this recipe takes a while to put together, but most of the time is rising time. Promise. It’s really not that complicated. If my kids were a bit older, I would let them ‘decorate’ their own section of dough before rolling it all up. That would be fun. Can’t wait. Well, yes I can. You two can stay small, okay?
Hope you enjoy this recipe. And if you’re in the mood for something sweet, this dough makes FANTASTIC cinnamon rolls. :)
FOR THE DOUGH:
- 1/4 cup warm water (115°F)
- 1 envelope (2-1/4 tsp) active dry yeast
- 1 tsp sugar
- 1-1/2 cup warm whole milk (115°F)
- 1/2 cup (1 stick) butter, melted
- 1/4 cup sugar
- 2-1/4 tsp salt
- 3 large eggs, beaten
- 3 cups bread flour, plus more for kneading
- 3 cups all purpose flour
FOR THE FILLING / TOPPING:
- 2 cups (2-8 oz. cans) tomato sauce with basil, oregano, and garlic
- 4 cups mozzarella cheese, divided
- pizza toppings, cut into very small pieces (1/4″ dice), 1/2 cup each (up to 4)
- Your favorite marinara sauce for dipping
- Place warm water in a small bowl with about 1 tsp sugar. Sprinkle yeast over the water and stir gently. Let stand until foamy, about 5 minutes. Meanwhile, in the bowl of a stand mixer, whisk together the warm milk, 1/4 cup sugar, eggs and salt. Whisk in the foamy yeast mixture.
- With mixer on low, slowly add the 3 cups of bread flour. Give it a good whirl, then switch the attachment to the dough hook. With the mixer on the lowest speed, slowly add the all purpose flour. The resulting dough should pull away from the sides and bottom of the bowl. You may need more or less flour depending on the humidity that day. Once the dough ball forms, let the dough rest for about 10 minutes. This rest helps the flour to hydrate a bit and will also aid in the formation of gluten while kneading.
- Mix on medium speed for 6 minutes, adding flour, a Tbsp at a time, as needed to keep the dough from sticking to the sides and bottom of the bowl. Turn the dough onto a lightly floured surface and form into a large ball. Grease a large bowl and place the dough ball inside, turning once to coat. Cover with plastic wrap and let rise in a warm place for about an hour or until doubled in size.
- Butter two 9″x13″ pans. Deflate the dough by gently pushing down and turning it over in the bowl. Divide in half with a sharp knife. Return one of the halves to the bowl and recover with plastic wrap.
- Roll out the other dough ball into a rectangle that is 1/4″ thick on a piece of lightly floured parchment paper.
- Spread tomato sauce over the rectangle of dough, leaving 1″ at the far long end of the dough rectangle. Sprinkle mozzarella cheese over the sauce. Top with pizza toppings.
- Roll up lengthwise, ending with the 1″ filling-free edge. Pinch the seams to seal. Cut into 1″ slices – I like to do this with unflavored dental floss. Just place the floss under the log of dough and position where you want to cut. Bring the ends of the floss up over the dough, cross from one side to the other, and pull. Perfect slice every time! You should end up with about 12 slices. Repeat with remaining dough ball.
- Place about 12 dough slices in each 9″x13″ pan. Don’t overcrowd the rolls – they will need room to rise. Cover each pan with plastic wrap and let rise in a warm place for about an hour.
- Preheat oven to 375°F. Bake the rolls one pan at a time, unless you are lucky enough to have a convection oven!
- Bake for 20 minutes, then sprinkle with 1 cup mozzarella cheese. Return to oven and bake another 20 minutes.
- Let cool about 15-20 minutes, then dig in!
Follow directions through step 5. Butter the rolled out dough with 4 tablespoons of softened butter, then sprinkle with about 1/2 cup of brown sugar. Sprinkle with cinnamon. Roll up, cut, and place in a greased 9″x13″ pan. Sprinkle a bit more brown sugar and cinnmon on top, then place a little dollop of butter on top of that. Bake as directed and serve with cream cheese frosting! For the cream cheese frosting, blend together 1 block (8 oz. ) cream cheese (I use the 1/3 less fat kind) and 1 stick of softened butter. Add 2 cups of powdered sugar and 2-4 Tbsp milk (depending on how thin or thick you want it). Spread over warm rolls and enjoy!
Follow directions through step 5. Spread with 1 cup pesto and 2/3 cup freshly grated parmesan cheese. Roll up, cut, and place in buttered dish. Sprinkle with 1/3 cup parmesan cheese and allow to rise. Bake at 375°F for 40 minutes, rotating the pan after 20 minutes. Let cool and enjoy!!