Little Man looooves pizza. So every Friday I have been making pizza for him but in different ways. Sometimes it’s fun to mix things up right? Well, just about every Friday when he asked what we’re having and I explain it’s pizza but in a different way, he says “Aww I don’t like that it’s disgusting” without ever tasting it. It’s been frustrating for me. I cook for others to show them I love them. So this will be the last pizza variation post for a while.
I thought this was a great recipe. I was really nervous about it because the last cinnamon roll/sweet roll recipe I made half tanked. (Some of the rolls didn’t cook all the way through.) Yes this is basically a cinnamon roll put with pizza innards. And the best part? You only have to let the dough rise for about 15 min!! I may have to try this dough recipe for regular cinnamon rolls and see how it turns out! But the rolls did cook all the way through and it was another great variation to pizza.
1 cup Warm Water
1 tbsp Yeast
1 tbsp Sugar
1 tbsp Oil
1 tsp Salt
2 1/2-3 cups Flour
1 1/2-2 cups Ragu Six cheese Pasta Sauce, more for dipping
2 1/2 cups shredded Mozzarella Cheese
2 cups Pepperoni (I used regular size and cut in 1/4’s)
Combine warm water, yeast and sugar in a measuring cup and let sit for 3-4 min.
In a mixing bowl add oil, salt, the yeast mixture and 2 1/2 cups for flour.
Mix together until the dough is cleaning the sides of the bowl.
(I only needed 2 1/2 cups period.)
Let the mixer run for 3-4 minutes after dough cleans the sides of the bowl.
Remove the dough hook and cover with plastic wrap and let sit in a warm place for about 15 minutes.
(You can preheat the oven and turn it off if your house isn’t very warm.)
Preheat the oven to 400*F.
Spray the counter with non-stick spray or use a silicone mat and roll the dough out int a large rectangle about 1/4″ thick.
Top with sauce and spread to coat, start with 1 cup and add more as needed.
Sprinkle with 1 cup of cheese, add other toppings, and top with another cup of cheese.
Starting with one of the long sides of the dough, roll the dough up tightly, pinching the seams to close at the end.
Using a sharp knife, cut about 1 1/2″ sections of the dough from the roll.
You should get about 15 rolls.
Set the rolls on a large greased baking sheet.
Bake for about 12-14 minutes.
Remove from the oven and top with remaining 1/2 cup mozzarella cheese.
Return to oven for an additional 1-2 minutes, until the cheese is melted and rolls are just beginning to turn golden brown.
Serve with warmed sauce for dipping.