Great for dinner, a snack or as appetizers!!
The days and nights are getting colder and it’s pretty cool right now inside My Yellow Farmhouse, so I simply placed my leftover Pizza Bread Swirls in a zip-lock bag and left them on the counter. Those of you who, like me, sometimes eat pizza for breakfast will be happy to know these were still soft and delicious the next day.
A new recipe often starts as a small nugget of an idea which percolates in your head until you think, “I’ve Got It.” Then, as people used to say, ‘The Proof is in the Pudding’ – meaning “What does the final product taste like”? It’s great pleasure when the final product tastes even more delicious than you had imagined!
- 1 1/2 to 1 1/3 lb. purchased pizza dough ++ “A Little Help from My Friends” !
- 1 Tbs. olive oil
- 1 Tbs. olive oil
- 1/2 cup onion
- 1/2 cup red pepper
- 4 Tbs. tomato paste ++ I use ‘Hunts’ with basil, garlic and oregano
- 1/2 tsp. Italian seasonings ++ Oregano can be substituted but the flavor won’t be the same
- 1 pkg. (6 oz.) sliced pepperoni — DIVIDED – – 3/4 cup chopped — rest left in slices
- 3 Tbs. grated Parmesan cheese
- 1 pkg. (8 oz.) Whole Milk shredded Mozzarella
- olive oil… to brush on stuffed & rolled bread
- chopped fresh basil leaves – about 1 Tb. —- to sprinkle on baked Pizza Bread Swirls
++ “How to” photos can be found at the end of the recipe ++
Preheat oven to 375 F Bake for 30 – 35 minutes Yield – 12 Pizza Bread Swirls
Use a large cookie sheet lined with parchment paper
Forming the Pizza Roll
Remove pizza dough from packaging and place in a large bowl. Spread 1 Tbs. olive oil on top of dough. Flip dough over. Cover with a dish towel (tea towel) and allow dough to come to room temperature, about an hour or so if you have the time. It’s much, much easier to roll out pizza dough when it’s more elastic and pliable.
Meanwhile prepare filling; pour 1 Tbs. olive oil in a medium skillet. Add 1/2 cup chopped onion and 1/2 cup chopped red pepper. Cook, stirring often, until veggies are softened. Add 1/2 tsp. Italian seasonings, 4 Tbs. tomato paste with basil, garlic & oregano and 3/4 cup chopped pepperoni. Cook, stirring, for 4 – 5 minutes. Set aside.
Sprinkle a bit of flour on a dish towel. ++ I like to spread the flour around with my hands so most of the surface is covered with flour – the dough sticks less! Roll out dough until you have a rectangle approximately 12″ wide by 14″ long. ++ I flip the dough over about half way through the rolling process so both sides are slightly covered in flour and the dough doesn’t stick to the dish cloth.
Divide onion/red pepper/pepperoni filling approximately in half – spread filling evenly over dough. Place rest of pepperoni slices evenly over filling. Sprinkle with 3 Tbs. grated Parmesan cheese and entire (8 oz.) bag shredded Mozzarella cheese.
Beginning at one of the long ends of dough, roll dough towards opposite end. ++ The roll doesn’t have to be super tight… just tight enough to hold together when you cut it into sections.
Cutting and Baking the Swirls
Turn roll so seam is on the bottom. Brush with some olive oil. Cut roll in half – then cut each half into 5 pieces, which gives you 10 pieces total. ++ Use a sharp knife and cut slowly with a downward sawing motion. I did a rather rotten job of cutting the swirls into equal sizes but they were fine!! ; o )
Using a spatula – or your hands (which I do) – place swirls on a large cookie sheet covered with parchment paper. Bake in at 375(F) for 30 – 35 minutes. ++ To check if the swirls are done, use a fork & lift up the middle of one. If looks cooked – they’re ready.
Sprinkle with grated Parmesan cheese and some chopped fresh basil. ++ I highly recommend using some fresh basil – it really adds a whole other level of flavor Enjoy !!