Last night in fact, Mom and Dad ate without me as I sat in the basement taking hundreds of pictures of a shrimp. I wish I was kidding. Luckily, Mom had also made boring chicken for the other half of our dinner. You’ll see that shrimp shortly, so don’t drool all over yourself just yet. For now, enjoy the Super Bowl snacks, like these pizza rolls. Great for a game, or really anytime. They are sure to satisfy a crowd. Serious Eats did a great homemade version of the frozen classic but I have liberally adapted for the health-minded among us (no frying and no sausage); change the fillings as you want but make sure you save some before they are gone. Or you won’t have any pictures at all!
Pizza Rolls (adapted from here)
Serves: 8 (4 dozen pizza rolls)
1 2/3 cups flour
1 teaspoon salt
1/3 cup water
1 pound low-moisture mozzerella, grated
1/2 cup prepared pizza sauce
In the food processor with dough blade (or stand mixer with dough hook), combine flour and salt. While still running, add egg. Slowly add water to running processor, until the mixture incorporates into a ball. Using your clean hands, press into a flat disk and wrap in plastic wrap. Set aside on the counter for an hour. Meanwhile, combine the grated cheese and pizza sauce until the mixture binds together. Set in the fridge until the dough is ready.
Roll out the dough into a rectangle until about 1/8th of an inch thick. Cut the rectangle into 48 rectangles. Top half of each rectangle with a tablespoon of the mozzerella mixture and fold the dough over to cover. Press down well on all sides to make sure the filling stays in the dough during baking!
Preheat the oven to 400 degrees F. Place the pizza rolls on a greased cookie sheet and bake 8-12 minutes, until the dough is crispy. Do not overcook (the hotter they get, the more likely the pizza filling will ooze out). Serve immediately.
Until the next time my oven is on…