Tuesday, April 8, 2014

Pizza Buns

I am always on the look out for something new and exciting to send with the kids in their lunches for school. All of a sudden my boys have decided that they want to take lunches to school a lot... I don't mind making them lunches, but I don't want to send them the same thing day after day. These turned out super yummy and the kids liked them hot or cold, which is definitely a bonus when you send a lunch box to school 3 hours before lunch!

Pizza Buns
(recipe found on pinterest via simpleasthatblog.com)

1 1/2 cups warm water
1 Tbsp sugar
1 Tbsp yeast
1/2 tsp salt
3-4 1/2 cups flour
preferred pizza toppings

In a mixer combine water, sugar and yeast. Let stand for about 10 minutes. Add salt. Stir. Add half of flour and mix well. Gradually add more flour until dough pulls away from edges of the bowl when mixing and it isn't sticky. Place dough in a lightly greased bowl, cover and let rise for 45 minutes or until double in size. Remove dough from bowl. Separate into three equal parts. Prepare your pizza ingredients. This is going to be just like making cinnamon rolls, only with pizza toppings!

Take one portion of the dough and roll out on a lightly greased or floured surface. Roll dough into a long skinny rectangle as you would for cinnamon rolls. Once your dough is rolled, you can begin layering your pizza ingredients starting with the sauce. Spread sauce over the dough leaving the very edge of one of the long sides of the rectangle free from sauce so the edge will seal when rolled up. Layer meat, cheese and any other pizza toppings you would like. After all your pizza toppings have been added, begin rolling up the dough starting at the long side of the rectangle where the sauce is all the way to the edge - you want to leave that sauce free edge to be rolled up last. Roll all the way up and then pinch the edges to seal. Cut into equal sized rolls. Place rolls in a greased baking dish. Cover and allow buns to rise 30 minutes. Bake in the oven at 350 for 25 - 30 minutes or until golden brown.

No comments:

Post a Comment