A new twist on pizza that was ready for dinner in less than 45 minutes too!
I've always been a theoretical fan of pizza bread, but every time I've tried to make it, the middle tends up soggy and the edges burnt. Not so with these. Simply slice them like a cinnamon roll and bake!
If you are looking for a fun new recipe, give this one a try. It would even make a great NCAA tournament snack too.
Canadian Bacon and Broccoli Pizza Rolls
- 1 recipe No-Rise Pizza Dough
- 4 T freezer-friendly pizza sauce
- 10 slices of canadian bacon, quartered
- 1 C finely chopped broccoli, steamed
- 4 oz. mushrooms, sliced/chopped & cooked
- 4 oz. mozzarella cheese, shredded
- 2 oz. extra sharp cheddar cheese, shredded
Begin by preparing the no-rise pizza dough in your stand mixer (or by hand) as the recipe instructs. Cover with a tea towel and set aside when you have kneaded it. Then, chop/prep the veggies and shred the cheese.
Divided the dough in half and roll it out into a large rectangle. Spread about 2 T of the pizza sauce over the top of the dough. Arrange half of the quartered Canadian bacon over the top. Add diced and cooked mushrooms and half of the steamed chopped broccoli. Top with cheese.
Then, just like you would cinnamon rolls, roll up the dough lengthwise until you have a long roll.
Slice each dough roll into 7-10 slices and arrange each in a lightly greased 9x13 baking dish.
You'll want to set them about 1/2 inch apart; they will expand a little bit as they bake, but not a lot. This makes them like cinnamon rolls in that respect.
Bake at 375 for 15-20 minutes until lightly browned and puffy.
Serve warm and enjoy!