My kids had a long first day of school yesterday, and I wanted to give them a little something fun for dinner. So, as I was browsing through my Food Network Magazine (my new favorite mag) I found this recipe and thought it would be a really fun way to get them to make their own dinner…hahahaha! You see, all I had to do was roll the dough out and cut it into the little triangles. The rest they did themselves! YEAH!!!
I urge you to give it a try…and make a few extras…they are really yummy!!!
Recipe courtesy Food Network Magazine
- 1 13.8-ounce package refrigerated pizza dough
- All-purpose flour, for dusting
- 1 cup marinara sauce we also used BBQ sauce as my kids love the BBQ chicken pizza
- 1 1/2cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 3/4 cup chopped pepperoni, black olives and/or mushrooms
- Extra-virgin olive oil, for brushing
- 2 cloves garlic, minced Didn’t use this
- Pinch of dried oregano We also threw in some fresh basil
- Pinch of red pepper flakes
Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper. Roll out the pizza dough on a lightly floured surface into a 12-by-16-inch rectangle. Cut into 6-by-8-inch quarters, then cut each quarter in half diagonally to make 8 triangles.
Brush each triangle of dough with marinara sauce, leaving a 1/2-inch border all around; sprinkle with mozzarella and parmesan (reserve some of the sauce and cheese for topping). Layer a few pieces of pepperoni, olives and/or mushrooms over the cheese, reserving a few pieces for topping. Slightly fold in the two far corners, then roll up the dough from the long side, like a burrito, until the filling is fully enclosed in a tube, pressing gently to seal. We were slightly confused about the rolling process, but it finally made some sense and we had it down by the last one!
Carefully insert a popsicle stick or wooden skewer into the center of each pizza roll and arrange on the prepared baking sheets. Brush the rolls with olive oil and more marinara sauce; sprinkle with garlic, oregano and red pepper flakes. Press any extra filling ingredients onto the rolls. Sprinkle with more mozzarella and parmesan. Bake until golden, about 20 minutes.We found that the key to remembering what filling is inside is adding a little of said ingredients to the outside. Otherwise, the veggies in our family would have gotten a mouth full of meat-lovers….iccckkk!
Photograph by Levi Brown & Kim Brooks