EASY PEPPERONI CHEESE PIZZA ROLLS

I love pizza and I eat too much of it. It is quite perchance my selection food. I equal somebody a Pinterest Display, aptly titled, "I Mate Pizza!" Some days we mortal take-out pizza, but it can get overpriced; added life, I accomplish pizza from impression (and it's impressive), but it can love a monthlong term and I get hangry.

When I was making this recipe, I spilled a agglomeration of flour on the flooring because I know zero coordination in the kitchen. Also, It may be because I was melodious a Sia song and attempted to sound a nasal mention (real poorly) patch lifting up the biggest container of flour. 

My dog, Plaything, rushed to the kitchen and proved to "help" me cleanly up (with his play), decided that he doesn't similar uptake flour, and ended up making flour footprints all over the kitchen. Loveable, but vexation at the unvaried instant. 

Regardless of my ungracefulness in the kitchen, making these pizza rolls not only cut plumage on the clip (no proofing needful), they are sluttish to piddle, reputable for on-the-go, and can be easily modified by dynamic up the toppings. You can also freeze the leftovers and reheat them in the oven from preserved. Yay! (For Content). :) 

This recipe uses the respectable ol' pepperoni, smart doctor, and two types of cheeseflower! The cheekiness is compressible, chewy, and pulls obscure nicely! Now onto the instruction. 

INGREDIENTS

For the dough:

• 2 cups all purpose flour
• 1 tbsp baking powder
• ¼ cup parmesan cheese, grated, plus more for topping
• 1 tsp sugar
• ¼ tsp salt
• ¼ cup cold butter, cut into chunks
• 1 cup milk

For the sauce (or your choice):

• ¾ cup crushed tomatoes
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp crushed red peppers
• Salt and pepper

For the toppings (or your choice):

• ¾ cup pepperoni, sliced and chopped
• ¼ cup fresh basil, chopped
• ½ cup mozzarella cheese, diced
• Optional: serve with dipping sauce such as marinara sauce

INSTRUCTIONS

1. Preheat the oven 450 degree F. Line a baking sheet with parchment paper.
2. In a small bowl, combine the sauce ingredients together.
3. In a medium bowl, whisk together the flour, baking powder, parmesan cheese, sugar, and salt. Cut in the butter using a pastry cutter, fork, or your fingers until it begins to resemble coarse sand. Pour in the milk and stir using a wooden spoon until ingredients are just combined and dough forms.
4. On a clean, flat surface, flour and roll out the dough into a 16x16 square. Top with the sauce, pepperoni, basil, and mozzarella. Then roll the dough tightly making a long tube, place it on the prepared baking sheet, and freeze for 15 minutes.
5. After removing from the freezer, use a serrated knife and cut 1-inch rolls. Place each roll spaced at least 2 inches apart on the baking sheet (you may need to use two), flatten each roll slightly, and top with additional parmesan cheese.
6. Bake for 12-14 minutes, until golden. Remove from the oven and let it cool slightly on the baking sheet. Serve warm.

NOTES

Store leftovers in an airtight container in the refrigerator for up to a week.

You can also freeze the baked rolls in an airtight container. Bake from frozen at 350 degrees F for 10 minutes.

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