My husband’s favorite local sandwich shop, Baldino’s, serves Pepperoni Rolls. Apparently they’re super awesome. But, alas, it’s real pepperoni. So, I decided to make my own with various meat-free fillings.
Pizza Dough (for 2 pizzas):
adapted from Pizza Dough
3 cups flour
2.25 teaspoons yeast
3 tablespoons olive oil
1 teaspoon salt
1 tablespoon sugar
1 cup Pizza sauce
1 cup Mozzarella cheese*
Black Forest Bacon Strips, diced
1 cup additional Pizza/marinara sauce for dipping
*1 cup Mozzarella Daiya
Mix dough. Knead about 5-8 minutes until smooth. Cover loosely and allow to rest 30 minutes.
Preheat oven to 375.
Divide dough into 8 balls. Roll out into 4 x 8-inch rectangles. Fill with about 2 tablespoons each pizza sauce and cheese, placing both in the center. Add optional pizza topping fillings. Roll up into 8-inch sticks, from the long side. Wet edges with water and seal.
Place seam-side down on cookie sheet that is greased and dusted lightly with cornmeal. Bake for 20-25 minutes or until golden brown. Serve with extra pizza sauce for dipping.
Mmm…pizza sticks. I made half of ours with bacon strips and half with zucchini pepperoni. I liked them both. The bacon ended up tasting more like steak strips with the smoky flavor masked by the pasta sauce. But it was delicious. I personally think the extra pasta sauce for dipping is essential. You just can’t cram enough sauce inside the sticks to be enough for me.
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