12 August 2013

Greek Pizza Rolls



Yep, pizza rolls.  These aren't the pre-made things from Totinos that were so good when you were eight, though.  These are for grown ups.  They're basically like a fancy pizza that you would pay way too much money for that's rolled up like cinnamon rolls.  I really love the fact that it looks like I'm having cinnamon rolls for dinner, too.


You could alter the ingredients to suit your tastes, too.  If you don't like olives, use tomato sauce, if you don't like feta cheese, use some cheddar or gouda.  If you don't like oregano, use basil.  You get the idea.  I totally cheated and used store bought refrigerated pizza dough and olive tapenade.  You can make those from scratch, too.  Time and energy have really been at a premium lately.  There's been a stomach bug going around our house this last week and I'm the only one who's managed not to get it so far.  I've been up all night twice this week with sick kids, so I have absolutely no shame in using shortcuts.  So, I know I almost never have an issue using shortcuts, but this time I have a perfectly valid excuse.  




These are great for getting dinner on the table pretty darn quick.  You can make them up on the night or morning before you want to cook them, cover them with plastic, and stick them in the refrigerator until dinnertime.  You might know already, that my husband's favorite food in the whole world is olives and these are replete with briny, olive-y goodness.  That's amped up by the salty, oily feta.  Feta and olives is one of my favorite combinations.  There's also the creamy, gooey mozzarella that grounds these roll firmly in pizza land.  Pardon my little love affair, but I think these are worth my affection for the time being.

Greek Pizza Rolls
makes about 12 rolls

Print me, Please!!!

One roll whole wheat refrigerated pizza dough
1/2 cup black olive tapenade
1/2 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup chopped feta cheese in olive oil and herbs
3 Tbsp butter, melted
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano leaves

Preheat the oven to 400°.

Roll out the pizza dough, stretching it just a little as you roll it out.  Spread the tapenade over the dough, leaving about 1/2" of dough on one of the short ends without topping.  Sprinkle the cheeses over the top of the tapenade, again leaving the same strip of dough without toppings.  Starting on the short end that still has toppings, roll up the dough.  Once the dough is rolled up, pinch the bare dough to the roll to seal it shut.  Put the roll in the freezer for about 10 minutes to firm it up enough to cut it into rolls.  If you are not baking the rolls immediately, put the uncut roll in the refrigerator, covered, until you are ready to cook it.  Using a sharp knife, cut the roll into 1" thick slices, placing them into a 9x13" baking dish.

In a small bowl, combine the melted butter, garlic powder, onion powder, and oregano.  Sprinkle the butter mixture over the rolls.  Bake for 20 minutes or until golden brown.  Let cool for 5 minutes before serving.

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