Friday, February 21, 2014

Pizza Rolls for School Lunches...or Dinner




This is one of my favorite recipes for school lunches. My daughter doesn't like sandwiches, so it makes preparing a lunch for school difficult. I am always looking for new ideas. This is one of my favorites because it is pizza, in a roll. I make a batch of 36 and freeze them in a couple of gallon zip lock bags. I pull out one or two in the morning, put them in a baggie and into their lunch boxes. By the time lunch rolls around they are defrosted and ready to eat. Super simple for those busy mornings.

A friend originally made these for us years ago and when I asked her for the recipe she said, "Just use your favorite bread recipe..." And I thought, "I don't have a favorite bread recipe. That is why I was asking." But I found this recipe that I love. It is delicious just as a roll as well. But, if you have a bread recipe you like, feel free to use it instead.

Lion House Crescent Rolls...turned Pizza Roll

2 T. yeast
2 c. warm water
1/3 c. sugar
1/3 c. shortening, butter or margarine
2 t. salt
2/3 c. nonfat dry milk
1 egg
5-6 c. flour
melted butter or margarine

Pizza Sauce
Mozzarella Cheese
Favorite toppings: pepperoni, Canadian bacon etc.

Mix yeast and water and let stand 5 min. Add sugar, shortening, salt, dry milk, egg and 2 c. of flour. Beat together until smooth. Gradually add remaining flour till soft dough is formed. Turn onto a lightly floured surface and knead until smooth and elastic. Place in greased bowl; cover and let rise till double in bulk. Punch down; divide into thirds. Roll out one third of dough into circle. Spread your favorite pizza sauce on dough. I find it is easiest if I don't put any in the very center. Here is a link to homemade pizza sauce that we like. Sprinkle with mozzarella cheese and put on your favorite toppings. My kids like pepperoni so I do 12 slices of pepperoni, one for each roll. Cut circle into 12 pie shaped pieces. Starting at wide end, roll up each piece into crescent. Place on greased baking sheet and point on bottom. Repeat with remainder of dough. Brush tops with melted butter or margarine. Let rise until doubled. Bake at 400 degrees for 11-12 minutes. (original recipe said 15 minutes, but I have found that is a little long with my oven)

3 comments:

Pal & Hatty said...

Kristen- those look yummy. We will have to try those for the YSA here - I think that they would really like them!

Adam Heron said...

I had these when i lived in Saskatchewan and I have been searching high and low for something similar. Then I stumbled upon a picture that looked 100% like what I remember. Thank you so much for posting this you have just made my day.

Adam Heron said...

Update: They are amazing, took me right back to when i was a young one. Thank you for the recipe I am Very happy to have this. Thanks again.