Spiral Pizza Rolls

These were fun to make and photograph.  The kids loved them.  I just really wish I'd thought ahead and warmed up some marinara sauce to dip them into at dinnertime, but I was too tired by then.  I got the idea from this blog.  I added some mozzarella cheese to my filling, and then topped with same Parmesan half-way through baking.  I cut turkey pepperoni into 4's for the filling. 

A lot of people in real life ask me how I'm able to care for my new baby and bake and blog at the same time.  Here's how!  (below)

I love my Beco carrier.  I don't cook actual meals while front-wearing my baby, but baking is safe.  Making dough, cookies, quick bread, granola, etc.  I've baby-worn while doing all of that.  For cooking (using the stove, knives, etc), I'm going to wait until I can do a back-carry with baby.  I think he's old enough now; I just need to practice getting him back there.  Thank you, Youtube, for vids showing me how!!  Also, notice the cow-print legwarmers.... I love those things!  They're from Mylittlelegs.com.  Ok, baby gear announcements over! 

As for blogging, I usually do that while the little one is asleep in my arms.  It requires one-handed typing, so it also prevents me from being extremely wordy at times.

Spiral Pizza Rolls
adapted from Savory Notes

Dough:
4 egg yolks
1 whole egg
1.5 oz of sugar
3 oz unsalted butter, melted
6 oz buttermilk
20 oz all-purpose flour (I used part whole wheat)
1 package instant dry yeast , approximately 2 1/4 teaspoons
2 teaspoons kosher salt

Filling:
Turkey Pepperoni, chopped- however much you want
olive oil
garlic powder
Pizza or Italian seasoning
marinara or pasta sauce
mozzarella, shredded- a few handfuls

Topping:
shredded Parmesan cheese
marinara or pasta sauce, for dipping, optional

1.  Whisk together all eggs, sugar, buttermilk, and butter. Add about 2 cups of the flour, along with the salt and the package of yeast. Stir together to combine.

2.  Add all but 3/4 cup of flour, and knead for 5 minutes. Dough should be soft, but not sticky. If it is sticky, add more flour. Continue kneading for another 5 minutes (so now you’ve been kneading for 10 minutes total. Either by hand, or with a stand mixer.).

3. Lightly oil a large bowl. Place ball of dough in bowl, and cover for 2 1/2 hours in a warm place. (Like inside the oven with the light on only.)

4.  After 2 1/2 hours, your dough should be nice and risen and puffy. Flour your work surface and roll out dough into a rectangle.

5.  Spread on olive oil, marinara, garlic powder, and Italian seasoning.   Add the pepperoni and mozzarella.

6.  Gently roll up into a log and pinch the ends closed.  Cut into 12 rolls using a thread or unwaxed floss.  Place in greased pan*, and put inside cold oven.  (*At this point, you can place these in the fridge if needed, to use later.  Anywhere from 2-24 hours.  When ready to bake, let sit at room temp for 30 min. and proceed with step 7.)

7.  Put a pan of hot boiling water on the rack underneath the pan of rolls, and close the oven door. Leave the oven door closed for 30 mins.

9.  After 30 minutes, take out pan of water, and pan of rolls, and preheat oven to 350°. Bake rolls for 25-30 minutes, or until tops are brown and cooked throughout.  Halfway through baking time, add the Parmesan to tops pf rolls.  Serve with extra pasta or marinara sauce, for dipping.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **