First off Happy Friday! I’m linking this post up over a Fiesta Friday, one of my favorite link ups. I found this pizza dough recipe last week and I already made it a second time. I know it will be on regular rotation now because pizza dough is so versitile
I was thinking about making some portable food for a road trip last weekend. I stumbled upon this pizza dough recipe over at eat live run and kind of free handed the rest to make pizza rolls. Pizza rolls are great for car trips because they are portable and not very messy to eat. AND packing a meal ahead of time means no stops for fast food, not that I’m an anti-fast food snob or anything. I’ve been doing a lot of traveling for work lately, which means long drives and long hours, which means subsisting on clif bars or burgers and fries from a drive through. So for road trips on my personal time, I’ll pass on the fries for now! This new fast food attitude does have the added benefit of saving money, and probably being a little healthier.
Adapted from My Favorite Pizza Dough @ Eat Live Run
- 3 1/2 cups all purpose flour
- 1/4 cup oil (original recipe calls for olive oil, regular cooking oil works as well)
- 1 1/3 cup warm water
- 1-1/2 tablespoon yeast
- 2 tsp sea salt
Mix up all of the ingredients in a stand mixer fitting with a dough hook until the dough becomes smooth and elastic. This only takes a couple of minutes. I love how soft this dough is, and how it isn’t sticky or hard to handle. Once the dough is done kneading cover loosely and allow to rise for about an hour.
- One pizza dough
- marinara or pizza sauce
- cheese ( I like a melting cheese like cheddar or Monterrey jack, and Parmesan)
- garlic powder
- Italian seasoning
- “Toppings” (optional)
Divide pizza dough ball into 8 smaller balls. Press into 6″ circles with your fingers then tug into rectangles roughly 4″ x 8″. I can’t be bothered with rolling pins! Honestly, I don’t own a rolling pin. If I really need to roll something out I just grab a straight sided wine bottle, which always gets quizzical looks from my husband, but I digress.
Spread roughly 2 tablespoons of sauce per rectangle over the dough, avoiding the edges. Sprinkle with garlic powder and Italian seasoning. Sprinkle with as much cheese as you like. Sprinkle with a scant amount of toppings, if using.
Fold each rectangle in thirds then pinch closed the open ends and fold under. Place on a silpat sheet on a cooking tray. I found that four rolls would fit on each cookie sheet.
Bake at 425 for around 20 minutes or until lightly browned and the internal temperature reaches at least 190 degrees F.
Do you stop for fast food on road trips or plan ahead and pack a meal?