Fun with Dough: Picnic Pizza Rolls

A ball of uncooked pizza dough surrounded by veggies, tomato sauce and a rolling pin
Photo: karandaev/iStock/Getty Images Plus/Getty Images

These delightful pizza rolls were soft and light  and paired perfectly with a vegetable salad and berry yogurt dessert at our picnic today. The dough is 12 whole grain and rolled around a marinara, cheese and vegetable filling like a cinnamon roll! We each ate 112 of these delightful rolls.


Pizza Rolls

Makes 12 rolls

Ingredients

  • 1 cup + 14 cup whole wheat flour, divided
  • 2 teaspoon instant yeast
  • 1 cup warm (125° F) water
  • 1 tablespoon honey
  • 14 cup + 34 cup all purpose flour, divided
  • 14 teaspoon salt
  • 1 tablespoon olive oil
  • 5 mushrooms (stems removed), diced
  • 4 mini sweet peppers, diced
  • 14 cup onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoon Kalamata olives, chopped
  • 3 tablespoon marinara sauce
  • 12 cup aged cheddar cheese, shredded
  • 14 cup Gruyere or Parmigiano cheese, shredded

Instructions

  1. In bowl of electric mixer with dough hook in place, mix 1 cup whole wheat flour with yeast. Add water and honey. Beat at medium speed 2 minutes, scraping bowl down.
  2. Add 14 cup whole wheat flour and 14 cup all purpose flour, salt and olive oil. Beat at medium speed 2 minutes, scraping bowl down.
  3. Slowly add remaining 34 cup all purpose flour, kneading on low speed until dough leaves sides of bowl, about 7 minutes.
  4. Place in bowl sprayed with olive oil spray. Turn dough. Cover and let rise for 45-60 minutes.
  5. Saute mushrooms, peppers and onion in olive oil for about 8 minutes.
  6. Add garlic and saute an additional 2-3 minutes. Empty into a bowl and cool.
  7. Mix chopped olives with sauteed vegetables.
  8. Punch dough down. Turn onto board sprinkled with flour. Roll to 14-x-8 inch rectangle.
  9. Brush marinara sauce over dough to about 12 inch from ends.
  10. Sprinkle with all of vegetable-olive mix and cheddar cheese.
  11. Fold in short ends of dough. From long end of dough, roll and seal seam. Cut roll into 12 pieces. Place cut side up on parchment paper. Press down slightly and sprinkle with additional cheese.
  12. Transfer rolls with paper to a pizza stone preheated in a 425°F oven. (I use an inverted cookie sheet to hold the paper and rolls to carefully slide to the hot baking stone.) Bake for 12 minutes. Cool slightly on a cooling rack.
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Cindy Gay
Cindy Gay, RDN, LD, retired from her 40-year career in retail services where she created the Healthy Cafe. She conducts culinary demos at the local farmers market and teaches in the lifelong learning institute. On most days, Cindy creates meals with whole ingredients. Her latest tools include a flour mill and pasta maker.There's so much to learn! Connect with her on Twitter and Pinterest.