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Prep Time: 55 Minutes Cook Time: 3 Minutes |
Ready In: 58 Minutes Servings: 1 |
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A favorite! Ingredients:
1 (1/4 ounce) package dry yeast |
1/2 cup water |
1/2 teaspoon honey |
4 cups wheat or 4 cups white flour, 4 to 5 |
1 tablespoon oil |
1 cup water |
1 garlic clove, minced |
1 lb tomato, crushed (or 3) |
1 (8 ounce) can tomato sauce |
1/2 lb mozzarella cheese (sliced or shredded) |
1 tablespoon parmesan cheese or 1 tablespoon romano cheese, grated |
2 tablespoons olive oil |
1 dash salt |
1 dash pepper |
1 dash oregano |
1 dash basil |
Directions:
1. Dough: Dissolve yeast with honey and 1/2 cup water; let stand 10 minutes.
2. Put 4 cups flour in large mixing bowl; stir in oil, water and yeast mixture. Mix thoroughly.
3. Knead 8 to 10 minutes.
4. Let dough rise 1 hour until doubled.
5. Punch down and roll on floured surface to about 1/2- inch.
6. Cut into rectangles about 4 x 6-inches or desired size of pizza roll.
7. Sauce: Place all ingredients (except the Mozzarella cheese) in a crock-pot and simmer on low for about 2 hours.
8. Let cool to room temperature. Hot sauce will make dough soggy.
9. Rolls: Place a small amount of sauce on the dough rectangles, spreading it to cover the entire piece of dough.
10. Sprinkle Mozzarella cheese over half of the dough.
11. Roll up the dough burrito-style, sealing edges with moistened fingers.
12. Place rolls on a cookie sheet. Allow to rest for about 10 minutes.
13. Bake in a hot 500 degrees oven until dough is golden brown.
14. Serve rolls with a side bowl of hot pizza sauce for dipping the pizza rolls inches.
15. These freeze beautifully.
16. Can be reheated in the microwave. Variations: You may wish to add slices of mushroom, olive, shredded beef, pepperoni slices or whatever in addition to the Mozzarella cheese inside the pizza roll.
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