Sometimes I just riff on old familiar recipes until I come up with something that really works. This is one of those times.
I was making pizzas for dinner, when I started. Only there were some wrinkles: I couldn’t use tomato sauce, because two of the kids won’t touch it; and I couldn’t have them share a pizza because two of them (and a different two, at that) were locked in mortal combat and wouldn’t share, they said. So…
How about I take the dough, put toppings on it, roll it up, and slice it like cinnamon buns?
Turns out, that worked really well. I did take it easy with the toppings and cheese, so it didn’t get all greasy and messy. It went over very, very well, and I’ll definitely do it again, which is why I’m writing the recipe down here, so I can find it!
1 1/2 c warm water
2 1/4 tsp yeast
1-2 tsps sugar
Allow the yeast to stand in the sugar water until it starts to become foamy and active, about ten minutes.
In a stand mixer (or just in a bowl), using the dough hook, mix in:
1 c flour (you will use a total of 3-4 cups)
then add 1/4 cup oil and
1 tsp salt
1-2 tbsp of Italian seasoning, or herbs and garlic to taste. I used Greek Seasoning today.
Add another cup of flour, then another once that is fully incorporated. When the dough pulls away from the sides of the bowl and forms a ball around the dough hook, stop adding flour. If the ball becomes too wet, add just a little more at a time. Allow mixer to run on med speed for four-to-five minutes to knead the dough.
Turn the dough ball out into a lightly greased bowl to rise. Allow to double, then turn out onto a floured surface, punching down lightly. Allow to rest about ten minutes. Roll out into long rectangle.
Spread a light coating of olive oil and chopped garlic over the surface of the dough. Sprinkle bacon bits, pepperonis, and some mozzarella cheese out on it. Not too heavy… and if you want ingredients like raw mushrooms, use some of the dough to make calzones. Keeping the ingredients light here will help the results not be messy and greasy.
Gently roll the dough around ingredients, lifting and tucking rather and just rolling it up, so you don’t push the toppings ahead of the roll. Slice the ‘log’ into two or three finger wide slabs and set these on their side on a greased pan. Allow to rise for another 15-20 minutes.
Bake at 400 deg F for about 20 minutes, until golden brown on top. The kids ate them with ranch dressing as a dip/glaze. I think they’d be nice with marinara sauce if we had some.