Ever heard of Pizza Rolls? I’m sure you have. They’re those frozen pockets of dough filled with cheese and pizza sauce as well as what I’m sure is a whole host of bad things for you.
Of course, the husband loves them.
It’s become a habit of ours lately to buy nasty frozen treats like these for the weekends or for weekday dinners when neither of us has the energy to even lift a finger. Though I don’t generally partake in the heaping mound of Pizza Rolls the husband warms up for himself for lunch or game days, I have been found guilty of eating a frozen burrito or lasagna from a box. It’s shameful.
This weekend, I decided to make some changes. So, after eating buttery theater popcorn (while watching the new Harry Potter movie, of course) on Friday and helping ourselves to a generous serving of Mexican food on Saturday, I thought it best to at least make the inevitable Pizza Roll lunch on Sunday a healthy meal.
I wouldn’t necessarily call these an exact replica of those infamous Pizza Rolls — they’re more like doughy pillows with a hint of cheese and pizza sauce. Still delicious, but not quite the same. If you’re going for a healthy lunch — er, snack — these will do the trick, but if you’re really craving actual Pizza Rolls, these won’t hit the spot. But they do make a tasty lunch — er, snack — and saved us from being a few hundred calories shy in our weekend of what Michael Phelps devours in a day. It’s all relative.
Debrief: As mentioned above, if you’re looking for legitimate Pizza Rolls, these aren’t quite the same. But they taste like mini pizzas wrapped in dough. Kind of like a calzone. A mini calzone pillow. Yeah.
Homemade Pizza Rolls
A Girl Versus Dough original (gasp!)
Yields: About 28 pizza rolls
1 3/4 cups flour
3/4 tsp salt
2/3 cup warm water
1/2 tbsp sugar
1 1/4 tsp active dry yeast
1 1/2 tbsp olive oil
1/2 cup pizza sauce
1/3 cup finely shredded mozzarella cheese
In a large bowl, whisk together flour and salt. Make a well in the center and pour in water, yeast and sugar. Let sit until foamy, about 5 minutes. Then, add olive oil and mix ingredients together until a dough forms. Pour dough onto counter and knead about 8-10 minutes. Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 1/2 hours.
Preheat oven to 400 degrees F. Place risen dough on countertop and, using a rolling pin, roll into a very, very thin square (about as thin as the walls of a ravioli). Using a pizza cutter, cut square into strips lengthwise and then cut crosswise so you have about 56 individual 1 1/2-inch squares (or as many as you end up making).
Put about 1/2 tsp pizza sauce on half the squares, and top with the same amount of cheese. Take the plain squares and place them on top of the squares with sauce and cheese and pinch the seams closed. Press fork tines around the edges of the squares to close the seams completely. Place each pocket on a baking stone or parchment paper-lined baking sheet and bake for about 10-15 minutes or until lightly brown on the edges (I had to take mine out before they were very brown at all because the cheese and sauce was exploding out of the sides — oops). Serve immediately.