Dic Ann’s Pizza Rolls

Credit: JULIE ZYROMSKI, La Presse, Patricia Brochu, Metro

Yield: 20 pieces

Prep time: 2 h 20

Resting: 2 h

Cooking: 20 min

INGREDIENTS

FOR THE PIZZA DOUGH*

1 1/3 cups (320 ml) lukewarm water

1 packet instant yeast

1 tbsp (15 ml) white sugar

1 tbsp (15 ml) olive oil

1/2 tsp (3 ml) salt

3 1/2 cups (875 ml) all-purpose white flour

*You can also make the rolls using two frozen pizza doughs from the grocery store.

FOR THE ROLLS

Flour, for coating the dough

2 tbsp (30 ml) olive oil

1/2 cup (125 ml) pizza sauce or tomato sauce

About 60 thin slices of pepperoni

1/2 bell pepper, finely diced

2/3 cup (80 ml) sliced mushrooms

1/2 red onion, thinly sliced

125 g Mont Saint-Benoît cheese, grated

Herbes de Provence, to taste

FOR SERVING

1 jar of Dic Ann’s sauce

4 tsp (20 ml) cornstarch (optional)

INSTRUCTIONS

THE PIZZA DOUGH

1. In the bowl of a stand mixer, combine the water, yeast and sugar. Let sit for 5 minutes.

2. Add the oil, salt and flour.

3. Using the dough hook, mix for 10 minutes on low speed. The dough is ready when it pulls away from the sides of the bowl and springs back when you press it with a finger.

4. Transfer the dough to an oiled bowl and turn it over to coat it in oil.

5. Cover the bowl with plastic wrap. Let the dough rest for 60 to 90 minutes on the counter, in the warmest spot in the house. The dough is ready when it has doubled in size.

THE ROLLS

1. Divide the dough into two equal pieces.

2. Coat the dough with a generous amount of flour, making sure to cover it completely.

3. Using a rolling pin, roll the pieces out into rectangles of about 30 cm by 45 cm, or 5 mm thick.

4. With your fingertips, make small dimples all over the surface of the dough.

5. Brush both pieces of dough with olive oil, then with pizza sauce.

6. Add the toppings, finishing with the herbes de Provence.

7. Roll the doughs up into cylinders. Refrigerate for 30 minutes.

8. Preheat the oven to 450 °F (230 °C).

9. Cut the rolls into slices 3 to 5 cm thick.

10. Place the slices on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, or until the pieces are nicely golden.

11. Serve hot with the sauce on the side. Once baked, the slices can be frozen for up to 3 months.

FOR SERVING

1. If desired, heat the Dic Ann’s sauce in a small saucepan.

2. Dissolve the cornstarch in 1 tbsp (15 ml) of water, then add it to the sauce while stirring.

3. Bring to a boil and serve with the roll slices while still hot.