Pizza Rolls

A nice addition to a buffet, these colorful rolls are filled with traditional Italian flavor!


Details

Difficulty

Moderate

Yield

16 rolls

Prep Time

25 minutes

Rise Time

45 minutes

Bake Time

20 minutes

Ingredients


  • 3-1/2 to 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons nonfat dry milk powder
  • 1 envelope Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons salt
  • 1 teaspoon black medium grind pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sweet basil
  • 1/2 teaspoon leaf oregano
  • 1-1/2 cups water
  • 2 tablespoons butter OR margarine
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped red and green bell peppers
  • 1/2 cup chopped pepperoni
  • 1/4 cup cooked, crumbled bacon
  • 1/2 cup finely chopped mushrooms
  • 3/4 cup shredded mozzarella cheese
  • Egg Glaze
  • 1 egg
  • 2 tablespoons water

Directions


Combine 1 cup flour, sugar, milk powder, undissolved yeast, salt, black pepper, garlic powder, basil and oregano in a large bowl. Heat water and butter until very warm (120º to 130º F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in onion, peppers and enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover, let rest 10 minutes.

Punch dough down; knead in pepperoni, bacon, mushrooms and cheese. Divide dough into 16 equal pieces; shape into balls. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Mix Egg Glaze ingredients with a fork in a small bowl: brush on rolls. Bake at 350ºF for 20 to 25 minutes, or until done. Remove from sheets; serve warm.