Easy is the name of the game today. I recently received a request for a recipe that would be a no brainer -- a no-fail dinner that requires minimal ingredients and prep time, is kid and family friendly, and also delicious.
At first, my heart gave a little flutter when faced with the challenge of meeting such stiff criteria, but quickly returned to a Zen state when the idea of pizza pinwheels popped into my ever-racing mind.
A cross between a stromboli and calzone, they include all the delicious ooey-gooeyness expected of such baked "sandwiches," but are cut into fun serving size swirls perfect for hiding veggies.
Feel free to get creative with your ingredients here, but keep in mind that it is important not to add too much moisture with wet items so the dough can crisp to a nice golden-brown crust.
The secret lies in the balance of the sauce -- simply spread just enough to lightly cover the dough. Otherwise, you might end up with a bit of a soggy sandwich. Bake on a piece of parchment paper for easy mobility, cut the slices with a good bread knife, and you've secured your "no-fail" meal.
1 fresh pizza dough (can be store bought or homemade)
1/2 cup tomato sauce
1 cup shredded cheese
Bell Pepper Slices
1. Preheat oven to 375 degrees. On a lightly floured surface, stretch or roll out the dough into a large rectangle.
2. Evenly spread out the sauce, leaving about an inch at the top of the dough. Sprinkle the cheese evenly on top of the sauce. Add your desired toppings and sprinkle with a pinch of salt.
3. Brush the top 1 inch of the dough (free of the sauce) with a dab of olive oil. Roll up the dough, incorporating all ingredients. That top 1-inch tab of dough will act as the seam on the bottom of the roll.
4. Transfer the pizza roll to a baking sheet lined with parchment paper. Brush a small amount of olive oil on top of the roll, so that the dough just glistens. Sprinkle with a pinch of salt.
5. Bake at 375 degrees for 25-30 minutes, or until golden brown.
6. Cut pizza roll into 2-inch slices and serve.
Jessica Roy is a private chef, specialty caterer and author of foodie blog, Shiso Fresh. Follow her at blogs.lowellsun.com/yourpersonalchef.