 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
|
big pizza flavor comes through in these rolls that Barb Downie of Peterborough, Ontario serves. her recipe makes two pans of rolls-you'll need'em! Ingredients:
1-2/3 cups water (70° to 80°) |
2 tablespoons nonfat dry milk powder |
2 tablespoons sugar |
2 tablespoons shortening |
1-1/4 teaspoons salt |
4-1/2 cups king arthur unbleached all-purpose flour |
2-1/4 teaspoons active dry yeast |
1/2 cup chopped onion |
1/2 cup sliced fresh mushrooms |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
1 tablespoon olive oil |
1/3 cup pizza sauce |
1/2 cup diced pepperoni |
1 cup (4 ounces) shredded pizza cheese blend |
1/4 cup chopped ripe olives |
2 tablespoons grated parmesan cheese |
Directions:
1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. In a small skillet, saute the onion, mushrooms and peppers in oil until tender; cool. When bread machine cycle is completed, turn dough onto a lightly floured surface; divide in half. Let rest for 5 minutes.
3. Roll each portion into a 16-in. x 10-in. rectangle; spread with pizza sauce. Top with the onion mixture, pepperoni, pizza cheese and olives. Roll up each rectangle jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices (discard end pieces).
4. Place slices cut side down in two greased 9-in. round baking pans. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 30 minutes.
5. Bake at 375° for 18-22 minutes or until golden brown. Serve warm. Yield: 2 dozen.
|
|