No Knead Pizza Rolls Pepperoni Hawaiian Or Bbq Chicken Recipe Genius Kitchen

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NO-KNEAD PIZZA ROLLS (PEPPERONI, HAWAIIAN OR BBQ CHICKEN)



No-Knead Pizza Rolls (Pepperoni, Hawaiian or BBQ Chicken) image

These pizza rolls are made with the dough made with Recipe #387518. I've given a couple different fillings, however the recipe can easily be modified to fit your family's taste. Great for lunches!

Provided by Galley Wench

Categories     Lunch/Snacks

Time 33m

Yield 24 rolls

Number Of Ingredients 15

1 lb refrigerated bread dough (No-Knead Flatbreads - Master Recipe (Pizza, Naan, Focaccia), grapefruit size piece)
1/2 cup pizza sauce
1 1/2 cups mozzarella cheese, shredded
4 ounces pepperoni, sliced (to taste)
1/2 cup parmesan cheese, grated
1/2 cup barbecue sauce
1 cup diced chicken breast, cooked
1 cup mozzarella cheese, shredded
1/2 cup Fontina cheese, shredded
pickeled jalapeno pepper (to taste)
2 tablespoons cilantro, chopped (to taste)
1/2 cup pizza sauce
1 (8 ounce) can pineapple tidbits, drained
1 1/2 cups mozzarella cheese, shredded
4 ounces deli ham, sliced

Steps:

  • Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
  • Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
  • Preheat oven to 400 degrees F.
  • Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
  • With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
  • On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
  • Spread the sauce on the dough, then cheese and top with meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
  • Starting with the long end roll the dough into a log.
  • NOTE: Cut only the number of pieces you want to bake. The rest can be wrapped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
  • Using kitchen shears, cut the dough into 1/2 inch pieces.
  • Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
  • Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.

PIZZA ROLLS USING PILLSBURY REFRIGERATOR BISCUITS



Pizza Rolls Using Pillsbury Refrigerator Biscuits image

The ultimate in comfort food! These are delicious crowd pleasers that disappear before they've had time to cool.

Provided by licked_cupcake

Categories     Breads

Time 30m

Yield 8 pizza rolls, 8 serving(s)

Number Of Ingredients 8

16 1/3 ounces pillsbury buttermilk biscuits
30 pepperoni slices
8 ounces cheese, cubed
1 egg, beaten
2 tablespoons grated parmesan cheese
1 tablespoon italian seasoning
2 teaspoons garlic powder
marinara sauce, for dipping

Steps:

  • Preheat oven to 375 degrees. Flatten biscuits; layer a pepperoni slice, cheese square and another pepperoni slice on biscuit. Gather edges and pinch closed at top. Place rolls in a small greased pan. Brush tops with egg, sprinkle with Italian seasoning, garlic powder, and parmesan cheese. Bake for 20 minutes. Serve with warmed marinara sauce.
  • Tip: to keep the top from browning too much before baking is complete, cover with tinfoil.
  • Tip #2: If you prefer more filling and less dough in each roll, then cut each biscuit of dough in half lengthwise through the middle (like a hamburger bun) and make each roll using half a biscuit rather than an entire biscuit. The dough cuts best using a serrated knife (bread knife) when the dough has barely been pulled from the fridge and is still chilled. I prefer this way.

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