Pizza Roll-ups

You would think just two days before Christmas, one day before we fly out of town I would have better things to do besides post. I do. I could make a list: laundry, pack, organize, clean. I don't really want to do any of those things though, so I am posting instead.

Our neighborhood had a Christmas party last Sunday night. It was wonderful, complete with a hay ride through the neighborhood to look at Christmas lights and caroling as we rode. It was a potluck and I wanted to bring a main course, because I suspected (and was right) there would be lots and lots of desserts. I also had arugula I needed to use.

I decided to try pizza roll-ups. I saw a recipe for mushroom pizza roll-ups on Bitten and thought I'd attempt those. While I was at it, I thought I'd make the traditional, more kid friendly sausage and cheese pizza rolls, which recipe found elsewhere on the internet. Plus, there was that arugula so I decided to make my own variation to use the arugula as well.

I had varied degrees of success. The sausage and cheese roll-ups looked the nicest. The arugula tasted the best (I thought). The mushroom was a bit of a flop--I think too much moisture for the dough to rise in the oven and too rich with all the mushrooms. Regardless, all three were gone pretty quickly at the potluck. A double batch of dough will make two-three pizza rolls. I am not including the recipe for the mushrooms because I don't think it I will make it again. You can include the pizza sauce on the arugula one if you want--I did this time, but don't think I will next time so the dough rises more in the oven (at least that's my hypothesis). Serve on the side if you don't use it inside the roll-up.

Pizza Roll-Ups
Adapted from Taste of Home plus my inventions

A batch of your favorite pizza dough (click here for my favorite)

For sausage and cheese filling for one pizza roll-up
1 lb bulk Italian sausage
7 oz roasted red peppers, drained and chopped
1 c mozzarella cheese, grated (or other Italian cheese)

For arugula filling for one pizza roll-up
one small bunch of arugula, coarsely torn
thinly sliced Italian deli salami
1 c mozzarella cheese (or other Italian cheese), grated
1 c pizza sauce (optional)

For the sausage and cheese filling: Cook sausage over medium heat until no longer pink. Stir in red peppers and mozzarella cheese. Roll dough into a long rectangle. Top with sausage topping. Roll up jelly roll style, starting with a short side. Tuck ends under and pinch seam to seal. Mix an egg with a little water and brush over top of roll, sprinkle with some parmesan cheese (optional). Bake in preheated 375 degrees oven for 25 -30 minutes or until golden brown. Let stand 5 minutes before cutting into 1/2 - 1" slices. (A variation: use 1/2 lb sausage and 10 oz of chopped spinach).

For the arugula filling: Roll out pizza dough into a long rectangle. Spread salami across the top of the dough. Top with arugula and then cheese. Mix an egg with a little water and brush over top of roll, sprinkle with some parmesan cheese (optional). Bake in preheated 375 degrees oven for 25 - 30 minutes or until golden brown.

Not Arugula, Prosciutto and Asiago Pizza

When I planned pizza, I had hoped to get some arugula or mizuna for the very least. I was dreaming of the wonderful pizza I often I get at Mandola's. Alas, no arugula or mizuna and I wasn't quite bold enough to make a pizza with kale or bok choy on top. I had already bought some prosciutto and asiago cheese so I decided to stick with that. Upon looking through the crisper drawer and pantry, I decided to add some tapenade (a marinated olive mixture of sorts) and some roasted bell peppers to the meat and cheese.

To make supper, I made a batch of pizza dough. While the dough was raising, I chose two bell peppers from my massive collection of peppers in the crisper drawer. I sprayed them with olive oil and put them the grill. I roasted them, turning as needed, until each side was charred. (You can also roast them in a 375 oven for 35 or so minutes, turning frequently). I took them off the grill and put them directly into a ziploc bag and let them steam, this helps the skins peel right off. Once they were cool enough to handle, I peeled the skins off of them, removed the stems and seeds and cut into long strips.

Once the dough was done rising, I opened up a jar of pasta sauce I canned earlier this summer and lightly spread some on top. I then sprinkled some of the olive mixture on top, followed by the roasted bell peppers. Because I used prosciutto and asiago cheese, two very flavorful ingredients, I needed less cheese and meat then if I would have used pepperoni and mozzarella. I used 2 thin slices of prosciutto that I cut into small rectangles and then lightly sprinkled with asiago cheese. I baked it at 425 for 12 minutes and then served with the frequent side of a bok choy salad.

What can I say? The family loved it. It was pizza. You can't go wrong there. We had to laugh though. M preferred to eat off the toppings and leave the crust for her second piece. J ate the crust and left the toppings scattered on his plate. Jack Sprat and his wife all over again.

Pepperoni and Mushroom Pizza

Pizza is one of my old standby's.  When I am unsure what to eat, I scavenge through the refrigerator for whatever I can find and throw it on top of the pizza.  Tonight was particularly scarce.  I found 12 pepperonis in the freezer (I ended up with 11 because M ate one), cheddar cheese, and mushrooms.  If was I motivated or creative tonight, I could have made fresh pesto (or even just chopped basil) to go on top.  But, I was neither so I looked for things that were already made.  

I started the crust around 4:00 which would let the pizza be finished between 5:30- 6:00 (our normal supper time).  To make the crust, I dissolved 1 T yeast in 1 cup of warm water and let it stand for 5 minutes.  At that point, I mixed in 1 T sugar, 1/2 t salt,  2 T oil, and and 1 1/4 c flour.  I beat it until it was smooth.  I added 2 more cups of flour and kneaded the dough for 5 minutes until it felt smooth (as smooth as a baby's behind--really!).  Then I sat it in front of the oven vent (we have a gas range/oven), preheated the oven to 250, and turned the oven off after about 5 minutes.  I preheated the oven just to create a little extra heat to help the dough rise.  I let it rise for 45 minutes, until it was doubled in size.

I rolled the dough out onto a cookie sheet (technically a jelly roll pan).  I prefer the cookie sheet over a round pie pan because it makes a bigger pizza and has a slightly thinner crust.  After I rolled out the crust, I let the crust sit for 10 minutes, during which time I preheated the oven to 450, and prepared the toppings.  

For the toppings I opened a jar of pasta sauce I canned earlier this summer.  I spread about 1 c over the top of the pizza.  I pulled the 12 pepperonis out of the freezer and tried (unsuccessfully) to fend M off of eating them.  I sliced the mushrooms and grated the cheddar cheese and threw everything on top of the pizza.  I baked the pizza for 15 minutes.  Once it was done, I let it stand for 5 minutes to let everything firm up a little.

Every time the pizza comes out differently.  I have 3 crust recipes I use rather frequently--a whole wheat one (from Animal, Vegetable, Miracle.  I just cut the recipe in half), the basic one from above, and one that is lightly seasoned with garlic and parmesan.  Last summer (not as much this summer, for some reason), I would make grilled vegetables on one night and a couple nights later throw the leftover grilled vegetables on top of the pizza.  If I would have made the pizza tomorrow, I could have done a Greek pizza with goat cheese (in the fridge) and grilled eggplant out of our CSA box.  Endless opportunities!  Tonight, though, I aimed for easy and simple....classic pepperoni and mushrooms.  Everyone loved it.