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Pizza rolls https://www.metro.ca/userfiles/image/recipes/roulés-pizza-11815.jpg PT2H20M PT20M PT4H40M
Pizza dough:1. In the bowl of a stand mixer, combine the water, yeast, and sugar. Let rest for 5 minutes.2. Add the oil, salt, and flour.3. Using the dough hook, knead for 10 minutes on low. The dough will be ready when it clears the sides of the bowl and springs back when you press down on it with a finger.4. Transfer the dough to a greased bowl. Flip to make sure the dough is entirely coated in oil.5. Cover the bowl with plastic cling wrap and let rest for 60 to 90 minutes on the counter, in the warmest spot in the house. The dough is ready when it has doubled in size.Pizza rolls:1. Divide the dough evenly into two balls.2. Thoroughly coat the dough with a generous amount of flour.3. Use a rolling pin to roll out the dough balls into rectangles of about 30 cm by 45 cm and 5 mm in thickness.4. Use your fingers to create small indentations all over the surface of the dough.5. Brush olive oil on top and cover with pizza sauce.6. Add the toppings and herbes de Provence.7. Roll up the dough. Chill in the fridge for 30 minutes.8. Preheat the oven to 450 °F (230 °C).9. Cut the rolls into slices of about 3 to 5 cm.10. Place the slices on a baking sheet lined with parchment paper. Bake in the oven for 15 to 20 minutes or until the slices have turned golden brown.11. Serve hot with the sauce on the side. Once baked, the slices can be kept in the freezer for up to 3 months.For the side:1. If you want, heat the Dic Ann’s sauce in a small pot.2. Dilute the cornstarch in 1 tablespoon (15 mL) of water then add to the sauce and whisk.3. Bring to a boil and serve with the hot slices.Source : Chef Julie Zyromski
10
3 9 5 2
For the pizza dough: 1 1/3 cup (320 ml) water at room temperature 1 pack instant yeast 1 tablespoon (15 ml) white sugar 1 tablespoon (15 ml) olive oil 1/2 teaspoon (3 ml) salt 3 1/2 cups (875 ml) all-purpose white flour For the rolls: flour to coat the dough 2 tablespoons (30 ml) olive oil 1/2 cup (125 ml) pizza sauce or tomato sauce About 60 slices of thin pepperoni 1/2 bell pepper, diced 2/3 cup (80 ml) mushrooms sliced 1/2 red onion, thinly sliced 125 g Mont Saint-Benoît cheese, shredded herbes de provence to taste As a side: 1 jar Dic Ann's sauce 4 teaspoons (20 ml) cornstarch (optional)
Pizza rolls

Pizza rolls

Rate this recipe
9 Votes
10
appetizers, accompaniments
2:20
Preparation
0:20
COOKING
4:40
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • For the pizza dough:
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  • 1 1/3 cup
    (320 ml)
    water at room temperature
  • 1 pack
    instant yeast
  • 1 tablespoon
    (15 ml)
    white sugar
  • 1 tablespoon
    (15 ml)
    olive oil
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  • 1/2 teaspoon
    (3 ml)
    salt
  • 3 1/2 cups
    (875 ml)
    all-purpose white flour
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    ROBIN HOOD OR FIVE ROSES FLOUR

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  • For the rolls:

  • flour to coat the dough
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    ROBIN HOOD OR FIVE ROSES FLOUR

    $6.49 ea.

    2.5 kg SELECTED VARIETIES


    ROBIN HOOD COCONUT FLOUR

    ROBIN HOOD COCONUT FLOUR

    $6.49 ea.

    500 g SELECTED VARIETIES


    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $6.49 ea.

    2.5 kg SELECTED VARIETIES


  • 2 tablespoons
    (30 ml)
    olive oil
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  • 1/2 cup
    (125 ml)
    pizza sauce or tomato sauce
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  • About 60 slices of thin pepperoni
  • 1/2
    bell pepper, diced
  • 2/3 cup
    (80 ml)
    mushrooms sliced
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  • 1/2
    red onion, thinly sliced
  • 125 g
    Mont Saint-Benoît cheese, shredded

  • herbes de provence to taste

  • As a side:
  • 1 jar
    Dic Ann's sauce
  • 4 teaspoons
    (20 ml)
    cornstarch (optional)
Imprimer ma sélection

Preparation

Pizza dough:

1. In the bowl of a stand mixer, combine the water, yeast, and sugar. Let rest for 5 minutes.

2. Add the oil, salt, and flour.

3. Using the dough hook, knead for 10 minutes on low. The dough will be ready when it clears the sides of the bowl and springs back when you press down on it with a finger.

4. Transfer the dough to a greased bowl. Flip to make sure the dough is entirely coated in oil.

5. Cover the bowl with plastic cling wrap and let rest for 60 to 90 minutes on the counter, in the warmest spot in the house. The dough is ready when it has doubled in size.

Pizza rolls:

1. Divide the dough evenly into two balls.

2. Thoroughly coat the dough with a generous amount of flour.

3. Use a rolling pin to roll out the dough balls into rectangles of about 30 cm by 45 cm and 5 mm in thickness.

4. Use your fingers to create small indentations all over the surface of the dough.

5. Brush olive oil on top and cover with pizza sauce.

6. Add the toppings and herbes de Provence.

7. Roll up the dough. Chill in the fridge for 30 minutes.

8. Preheat the oven to 450 °F (230 °C).

9. Cut the rolls into slices of about 3 to 5 cm.

10. Place the slices on a baking sheet lined with parchment paper. Bake in the oven for 15 to 20 minutes or until the slices have turned golden brown.

11. Serve hot with the sauce on the side. Once baked, the slices can be kept in the freezer for up to 3 months.

For the side:

1. If you want, heat the Dic Ann’s sauce in a small pot.

2. Dilute the cornstarch in 1 tablespoon (15 mL) of water then add to the sauce and whisk.

3. Bring to a boil and serve with the hot slices.

Source : Chef Julie Zyromski

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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