Cake, cookies, fruitcake, chocolate, sweet sweet SWEET!
Let’s face it, the holidays are totally about sugar. If you’re not building a candy-laden gingerbread house or baking fancy iced cookies for a cookie exchange, you’re probably making chocolate truffles and buttercrunch to go in the goodie bags you’ll hand out to friends and neighbors.
Maybe you love every second of it, starting with the October fruitcakes, and finishing up with those Santa cookies you make with the kids on Christmas Eve day.
Or maybe, after cramming all the holiday baking into one carb-filled weekend marathon, you never want to look a cup of sugar in the eye again.
Are you there – just about ready to go over that super-sweet edge? This cheesy recipe’s for you.
Well, I tout this often enough, but here it is again: Pizza Dough Flavor. It just can’t be beat for adding that certain je ne sais quoi to pizza crust, or any kind of savory, Italian-type rolls or bread.
First, let’s get the sausage ready. This is 1 1/2 pounds of what our local store calls “Italian rope sausage.” I’ve chosen, sweet, rather than hot, to please the largest number of tasters.
Squeeze the sausage out of its casing, and fry in a bit of oil. Can you use bulk sausage? Of course. Can you use any kind of sausage you want? Or any kind of meat?
Or no meat at all, veggies instead? Or no veggies, just cheese?
Be my guest.
And that will always be my answer, when you want to substitute your favorite “add-ins” for what’s in the recipe as written. Don’t like nuts in your cookies? Leave ’em out. Can’t stand almond extract? Your cake won’t flop if you substitute vanilla.
Exception to this rule: I can’t in good faith tell you that you can substitute applesauce or tofu for eggs in your brownies, and obtain the same result. Nor can you leave the salt out of your yeast bread, and expect it to follow the timeframe in the recipe – let alone taste what it’s intended to taste like.
How about substituting whole wheat for all-purpose flour? Often a good choice, especially when you choose white whole wheat, and use it in cookies or muffins or quick bread or bars. Start by substituting whole wheat for half the AP flour in your recipe, and if you like the results, move up from there.
How about substituting 100% whole wheat flour in a 100% all-purpose flour sandwich bread recipe? It’s no longer a white sandwich bread recipe. Maybe it’ll work; maybe not. You’re better off following a recipe written for whole wheat bread.
Finally, for those of you trying to bake gluten-free, we’re putting the final touches on the most fabulous mixes, ingredients, and recipes you’ll ever find. Stay tuned; we’ll be launching our gluten-free baking initiative this winter.
OK, back to the sausage. Fry till brown, drain, and set aside.
Whisk together 1/2 cup milk, 2/3 cup hot tap water, and 3 tablespoons olive oil. You should get a mixture that’s lukewarm; anything up to about 100°F or so is fine.
Why is that mixture looking so yellow, you ask? I was using a very yellow olive oil.Or maybe it was melted butter; I don’t quite remember. Either one is fine.
What’s that thermometer I’m using? Why, it’s my handy-dandy Thermapen, best digital thermometer ever. In case you’re in the market for a digital thermometer.
In a separate, larger bowl, whisk together the following:
1 1/4 teaspoons salt
4 teaspoons Pizza Dough Flavor, optional but good
1 tablespoon sugar
3 tablespoons Baker’s Special Dry Milk or nonfat dry milk
2 tablespoons potato flour or 1/4 cup instant potato flakes
3 1/2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
If you DON’T use the Pizza Dough Flavor, increase the salt to 1 1/2 teaspoons.
Add the liquid ingredients to the dry ingredients…
…and stir to combine.
Mix and knead the mixture – by hand, using a stand mixer, or in a bread machine – to make a smooth, soft dough. Notice it’s a bit sticky; that’s just fine.
Place the dough in a lightly greased bowl or a large (8-cup) measuring cup, cover it, and allow it to rise till doubled, 60 to 90 minutes.
While the dough is rising, get your sauce ready. You’ll want 1 cup of your favorite spaghetti or marinara sauce. My old favorite is Ragu Traditional, though Barilla, with all its tempting flavors, is making a bid to replace it. Add 1/2 teaspoon Pizza Seasoning, if you like; and 2 teaspoons sugar, to tame the sauce’s acidity.
Remember what I said above – if you don’t want to add sugar to your sauce, don’t feel obliged to do so!
Nice rise!Yeast (well, SAF yeast, at least) is SO reliable. There’s just no holding it back.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Roll the dough into a 12″ x 18″ rectangle.
Spread evenly with 1 cup (4 ounces) shredded mozzarella, pizza cheese blend, or the shredded cheese of your choice, gently pressing it into the dough.
Scatter the sausage atop the cheese, gently pressing it down.
Starting with a short end, roll the dough into a log.
Stuff any sausage that’s fallen out back in, seal the ends, and pat/smooth the log till it’s about 12” long.
If you cut a few slits in the top and bake it just like this, it’ll be a stromboli. I haven’t tried this, so don’t know how long to bake; but I’d guess about 45 minutes at 350°F.
You’re going to cut the log into 12 slices. It helps to mark the slices first…
…like this.
Transfer the log to a suitable cutting surface before slicing.
You don’t want to cut on your silicone mat.
Space the rounds on two parchment-lined or lightly greased baking sheets, six to a sheet.
They may look a bit messy; that’s perfectly OK.
Flatten each to about 1/2” thick.
There are ready to be covered with greased plastic wrap, and left to rise.
Allow the buns to rise for 60 to 90 minutes, till they’re somewhat puffy. Towards the end of the rising time, preheat the oven to 350°F.
They won’t get wildly puffy; but you should be able to see that the dough around the filling has expanded a bit.
Bake the buns for 15 minutes.
Remove the buns from the oven. They’ll feel set, but they won’t be brown.
This tablespoon cookie scoop is the perfect size for scooping sauce onto the buns.
Dollop a generous tablespoon of sauce onto each bun…
…and brush it to the edges.
Sprinkle each bun with about 1/4 cup (1 ounce) shredded cheese.
For shopping purposes, you’ll need a total of 4 cups (16 ounces) shredded cheese: 1 cup for the filling, 3 cups for the topping.
Heap it on!
Now the buns will go back into the oven…
…to bake until their edges are golden brown, and the cheese is melted, about 15 to 20 minutes.
Don’t throw away that browned cheese that’s fallen onto the parchment – it’s a tasty treat!
Ready to enjoy.
Bread, sausage, tomato, and cheese – four humble ingredients, one outstanding example of comfort food.
Read, rate, and review (please!) our recipe for Pizza Buns.
December 13th, 2009 at 9:45 pm
This looks wonderful, I can’t wait to try it. I make something very similar, but with different flavors, a buffalo cheddar chicken pizza roll up: http://4evermom.blogspot.com/2009/11/bbq-cheddar-turkey-pizza-roll-ups.html
Whoa, does look just the same, huh? I’ll have to try that flavor combo. Thanks for sharing – PJH
December 13th, 2009 at 9:52 pm
god that looks amazzzinnggg
December 13th, 2009 at 9:56 pm
This is brilliant — and you’ve read my mind — we need more savory recipes this time of year! Any chance these would freeze well?
I have 3 in my freezer right now, and they’ve been there about a month. And I tried one after 2 weeks of being frozen, and it was fine. Actually reheated it in a toaster bag. Just like new! PJH
December 13th, 2009 at 10:22 pm
This is one hearty pizza bun! Great tutorial photos too!
Thanks! PJH
December 13th, 2009 at 11:35 pm
My, those look good!
Kind of like a “cinnamon roll style” calzone.
I can see the cheese holding everything together on the top, but does the sausage fall out the bottom when you pick them up to eat?
This is on my ‘make soon’ list!
Thanks again PJ,
Tom
Tom, the cheese inside pretty much cements the sausage in place. I had more trouble with the sausage falling off as I was rolling the log, but I just shoved it back in. So no, they were very “edible” in all senses of the word! Hope your weather has improved- PJH
December 14th, 2009 at 12:02 am
OMG this looks so good – can’t wait to try them out
December 14th, 2009 at 12:05 am
Woah, these look intensely delicious.
December 14th, 2009 at 8:38 am
I love to make pizza roll-ups and freeze them for lunches on days when we don’t have any leftovers to take. Brushing the sauce on top and adding extra cheese is a new spin that I’ll have to try next time. Yum!
December 14th, 2009 at 8:39 am
Oh my–move over cinnamon rolls–the kids would LOVE these mid-Christmas morning; pizza for breakfast–no problem! Wow–they look absolutely wonderful! Thank you thank you, for a break from all the sweet goodies!
December 14th, 2009 at 8:49 am
Can these be frozen? If so, when would be the best time – before adding the tomato sauce? It would be great to be able to make ahead of time and pull one out of the freezer for a quick lunch or light dinner.
Thanks!
Yes, I think that would work beautifully. Great idea to have some on hand during these hectic holidays! Joan@KAF
December 14th, 2009 at 8:57 am
Yummy! WOW
December 14th, 2009 at 8:59 am
Thanks for the great idea! They look delicious. These will be perfect for an appetizer party if I make them a bit smaller. I will make these this weekend….maybe sooner for me! Happy Holidays everyone at KAF.
And happy holidays to you, too, Lorraine- PJH
December 14th, 2009 at 10:02 am
I used to make pizza fold overs and freeze them for those days when I just can’t be bothered to cook, but this looks like a lot less fuss. I never thought of rolling everything together first and then cutting into individual slices.
BTW, thanks for giving us permission to experiment. My mother was a very by-the-book kind of cook, and it’s taken me years to get her voice out of my head–”But you didn’t measure that!!!! That’s not in the recipe! What do you mean you don’t *have* a recipe?!?! ” I seem to get a lot more joy out of my time in the kitchen, whereas she views it as a chore. Coincidence? I think not.
December 14th, 2009 at 10:09 am
Death by pizza – wadda way to go~! Just last week I did a pizza party – I made eight pizza doughs for 14 inch pies. I damn near lost all of the Italian sausage by way of the party guests glomming the cooked and cut slices waiting to go on the pies. This looks to be the perfect way to cure their cravings next time. I’ll make them in advance…
December 14th, 2009 at 10:11 am
Cinnamon bun – sticky bun – sweet roll look-alikes … for dinner!
I am seriously loving this recipe! Thanks!
December 14th, 2009 at 12:15 pm
I´ve made this treat and they tasted pretty yummy. Nice combination crunchy crumb with all the best fillings and crispy crust!!
Here in Brazil we love pizzas and this variation is a cool way to improve taste and flavors of this comfort food.
I set aside a can of iced beer and drank with it! Superb!
Ricardo, thanks for bridging the miles and joining this virtual community – so nice to hear from sunny (I hope) Brazil, because it’s snowing here! PJH
December 14th, 2009 at 1:31 pm
What a great idea to counteract all that sugar and chocolate (not that there’s anything wrong with that).
I have your Italian style flour that I would like to use for pizza dough. Do I need to make any adjustments? I haven’t seen any recipes for this type of flour.
I love this blog, I have learned so much and tried so many new things.
Thanks for joining in the fun, Ernestine. Try our recipe for The Fastest Homemade Pizza Ever. It uses the Italian flour. Enjoy – PJH
December 14th, 2009 at 3:30 pm
OMG… yummy!
I love how you bake them 1/2 way first without cheese then add the sauce and cheese later. genius!
December 14th, 2009 at 3:45 pm
Looks fantastic. I am trying to come up with a Breakfast Pizza that you can make the night before. Any suggestions? Maybe with asparagus, broccoli or spinach?
Could you make these the night before ? You would have to cook them and then reheat them, right?
Thank you for any suggestions? My guests will love this.
Patsy, try our Breakfast Pizzas recipe – parbake the crust the night before, then top and finish the next morning. Or yes, you could bake the Pizza Buns (filled howevr you like) and reheat the next morning – easy enough. Have fun – PJH
December 14th, 2009 at 3:55 pm
O, Lordy! Amazing! How will I ever overcome the extra pounds I’ve accumulated if you keep posting these amazing recipes!
The treadmill will be awaiting you come January…
PJH
December 14th, 2009 at 4:24 pm
Darn. what I have in the oven now for dinner seems so……. inadequate.
I’m wondering if this will work with my basic sourdough recipe- it’s firm enough to roll out. I’ve got turkey pepperoni, and low fat mozzarella. Really not too bad calorie wise.
These would be great for grab-and-go, which you really can’t do with a slice of pizza.
I’ll give it a try when my boys come home from college for the holidays (can’t wait!)
Should work with any kind of bread dough you want to try, Cindy – I’m sure your boys will appreciate having something to grab from the fridge when they get out of bed around mid-afternoon and are looking for “breakfast”!
PJH
December 14th, 2009 at 4:38 pm
I was surprised that you would need to add sugar to store-bought tomato sauce– which already adds sugar to cut the acidity of the tomato.
My mother’s family, from Naples, never use sugar in tomato sauces (our family recipes are over 150 years old, brought over from “The Old Country”) but instead cut the acidity with a little wine (optional) and a pinch of baking soda (not optional and no more than a pinch or you end up with a ceiling of tomato sauce). We also had some pargiana/pecorino romano cheese (grated) which probably also helps cut the acidity while making our sauces nice and thick.
I’m always surprised when people think the only solution to cutting acidity in tomato sauce is sugar. So I thought I’d share our family’s tip for those who don’t want added sugar, are diabetic, or just find– like me– that sugar in marinara sauce makes for their teeth ache…
This recipe looks like it would lend itself well to all sorts of different marinara sauces– I can’t wait to try it with my grandmother’s Tuna and Olive Marinara sauce! Thanks for sharing those tips with us. We learn so much from our customers. Mary @ KAF
December 14th, 2009 at 5:49 pm
Thank you, thank you…this is something I can make ahead, freeze & bring out after the day long cookie baking & candy making marathons that I do this time of year! I love to cook but you have to recharge sometime
By the way, I do a little test cooking part-time & I’ve learned to cut the acidity of tomato sauces by whisking a little butter (a couple of Tbspoons, it depends on the quantity of sauce) into the tomato sauce as you finish cooking it. To add sweetness, just finely grate a carrot into the pot. Ha ha, now you’ve got me started on my favorite subject…cooking!
Thanks, Suzanne – I’ll have to try the butter trick, too, next time I’m making sauce (“gravy”) – PJH
December 14th, 2009 at 8:30 pm
I wish you would put the breakdown of the numbers per serving for your recipes. Being a diabetic I have to watch what I am eating. It has worked for the last forty years and now that I am alone it is much harder. Any help I can get is very well received.
So sorry, Tom – we’re short on manpower, and only certain scattered recipes get their nutritional breakdown. Seems like a lame excuse, but it’s true – too much to do, too little time, too few bodies to do everything… Have you tried one of the software programs you can use at home to figure out nutritional breakdowns? Might be just the help you need now… PJH
December 14th, 2009 at 8:41 pm
This reminds me of some savory biscuits I made recently, using Italian sausage (I used hot), a 14-ounce jar of pizza sauce, and parmesan cheese. Those things were so good, and somehow were even better cold.
PJ, I love KAF’s pizza dough flavor, but what is the best way to store it to keep it from clumping? Is there a trick? Thanks, and Merry Christmas to my New England “sister.”
Biscuits – something I’ve never been good at, but they sound yummy – did you use the pizza sauce in place of the milk or buttermilk? As for Pizza Dough Flavor, I keep mine in a glass jar with a tight lid; and when/if it turns to rock, I stick it in the food processor and pulverize it again. And – Merry Christmas, Happy New Year, and all best wishes to my Southern sister!
PJH P.S. And my cow…
December 15th, 2009 at 12:21 am
Mmmmm – Sausage, sauce, cheese, dough!!! I love pizza of any shape & size. Always on a quest for the best pizza out there and these look so delicious. Plus I am tired of soup, stews etc.
I have recently discovered a spicy chicken sausage that is really, really good. Being a Southern girl in the PNW it is hard, if not almost impossible to find spicy foods. I believe my new discovery will be a nice substitute, NO addition to the sausage, sauce, cheese, dough – Mmmm. Good way to break in my new 9″ cake pans – was going to make cinnamon rolls to bake and freeze.
Thanks again PJ
Go for it, Donna-
PJH
December 15th, 2009 at 8:30 am
Have poulish waiting for me as I read this recipe. Now will re-think use for some of it…maybe some mini-pizza buns. Reading about sugar in tomato sauce. I’ve never used sugar, but when making chili or spaghetti sauce I always add cinnamon. Something a Greek cook did and figured it would work for all tomato dishes, and it does. Cuts the acidity without tasting like breakfast toast! Of course, wine in both never hurts either. Thanks KAF gals and guys, happy holidays, and God bless us every one!
December 15th, 2009 at 9:36 am
I have made this recipe before, however I did not make it in the small pizza shapes. Now I will cut and serve as individual pizza. Great idea.
LOVE ALL YOUE PRODUCTS.
Thanks for connecting here, Cissy
PJH
December 15th, 2009 at 10:07 am
*There’s a certain calorie counting website (free) that’s not too difficult to find with a search engine that allows you to cut and paste a recipe into a box and hit submit to get a detailed breakdown of the nutritional info, etc.
Can’t wait to try these buns!!!
December 15th, 2009 at 10:46 am
Jan in Maine,
That’s a funny thing about the cinnamon. I’ve been making my own pizza sauce since I was a kid, probably about 20 years now. I don’t know what the inspiration was, but I’ve always added a dash of cinnamon to it. Back then food shows were few and far between. The internet — what’s that? I probably just pulled all the spices out of my mother’s cabinet and experimented until I found what I liked.
December 15th, 2009 at 4:01 pm
I just made these and they are wonderful! Being fairly new to making any kinds of dough, I did not know the differences in types of yeast. I had Fleischmans Active Dry Yeast on hand. Normally I mix it with warm water to activate it before mixing it in with the flour mixture. I used this yeast in place of Instant Yeast and just put it in with the dry ingredients as the recipe said to do with the instant yeast. Wasn’t sure if this was okay..but..it was done. Thought that maybe I should have activated the yeast with the water in the recipe and then put that with the milk and olive oil…will do that next time. But in the mean time…my active dry yeast did just fine by adding it to the dry ingredients. My dough did rise as it should and it tastes great when all was said and done!
Thank you!
It helps to dissolve it, Lisa, but yeast is so flexible – it works despite ho we treat it! Glad your bread turned out successfully – PJH
December 15th, 2009 at 6:40 pm
How about cheese and breakfast sausage rolled like you sat to do, than after baking for 15 minutes you add the scrambled eggs you have made and waiting instead of sauce and sprinkle cheese on top? I haven’t made it but came up with this idea reading your blog.
Hmmm…. sounds very tasty! The only problem might be that overcooked eggs get watery. I think if they were very soft scrambled eggs (with chive cream cheese scrambled in), it would be yummy. What do you think? Give it a go?
PJH
December 15th, 2009 at 9:34 pm
Hi, PJ!!!
First off, hope your holidays are everything you hoped for. Best wishes to you and the rest of the KAF gang!!
Noticed you specifically mentioned Ragu and Barilla pasta sauces. Have you ever tried Alessi sauces?? The marinara sauces can’t be beat in my book, and no need to add sugar. They come in chunky and smooth varieties. There’s also Alla Norma (contains eggplant), Fra Diavolo (spicy!!), and one containing olives. Takes a bit of looking, but I think you’ll find them delicious.
Will have to try this pizza recipe…….soon!!
Hi Sue – and happy holidays to you, too! I’ve ever seen the sauce brand you mention – probably don’t have it up here in the wilds of northern New England, but I’ll take a look down in the Boston area. They sound enticing… PJH
December 15th, 2009 at 10:59 pm
Oh my yummy! I really need to find a good vegan cheese (I will use Morning Star Sausage). I would love to make those for Christmas snack. Thanks for the recipe
December 16th, 2009 at 10:30 am
Hi again, P.J.!
I came across the Alessi pasta sauce in a “mom-and-pop” type grocery store in, of all places, Waterbury, VT. The name escapes me; will have to ask my daughter who works in that area. She went in there looking for Grandmother’s mincemeat before Thanksgiving…………and they had it on the shelves!!! Will get back to you with the store name.
Again, happy holidays to one and all at KAF…….and we’ll be back in person this summer, as usual!
December 16th, 2009 at 9:48 pm
I made these today with a different dough (pugliese, because it was part of the Bread Baker’s Apprentice Challenge) and I changed up the toppings, but I wanted you to know how thrilled I was to find the technique itself on your blog. I’ve been wanting to make pizza buns for some time now but I just couldn’t figure out how I was going to get the sauce incorporated. Your idea to partially bake before adding the sauce and cheese is perfect! We really enjoyed these and plan on having them as appetizers at our holiday party. Here’s the link to my post about them. Thanks again!
http://othersideof50.blogspot.com/2009/12/pugliese-pizza-buns-bba-challenge.html
Mags, I could tell just by the look of it that’s pugliese dough – it has that distinctive color and pleasingly “dry” appearance. The technique photos are awesome, and the buns look SO good – I wanted to jump into the screen and grab one. Thanks for sharing- PJH
December 17th, 2009 at 8:53 pm
I’ve always wanted to make sausage bread or something like these rolls but wondered about how safe it is to let the meat rise in the dough for 60-90 minutes? Is that a short enough time that you don’t have to worry about any bacteria in the meat multiplying?
Thanks for a great blog! Your recipes ALL look great and the ones that I have made turned out fabulous.
Judi, I think thoroughly cooked meat that’s then going to be thoroughly reheated is fine. But I’m not the FDA; so if you have any doubts, just leave out the sausage; or substitute a cured meat, like pepperoni. PJH
December 19th, 2009 at 10:03 pm
bake bread most often but decided to try these buns because they sounded so good. Should have viewed the how to first instead of afterward. made a few mistakes on laying out the buns but wife & grand kids said they tasted great. Had to use more water then called for but the next time will start off with less flour and add at the end. Thanks to all who wrote concerning sugar in tomato sauces I do not like the taste and now have several items to try in place of the sugar. Merry Christmas & Happy Holidays to All
Thanks for connecting here, Edwin – so long as the family liked them, they’re a success, right?
PJH
December 20th, 2009 at 11:38 pm
OUTSTANDING!! I used half the sausage called for in the recipe and added some sauteed onions. This is a winner. Thanks! Merry Christmas to all!
And Merry Christmas to you too, Tom – thanks for sharing here so regularly. PJH
December 21st, 2009 at 12:39 pm
Made these for our weekend pizza fix Saturday night using a Buffalo Chicken variation (thanks for the idea, Mom24). These went over really well with the kids. It’s such a simple (& brilliant) concept, but who knew!
I knew this was a keeper when I caught my very picky 14 year old snitching leftovers for breakfast Sunday morning :-0
December 27th, 2009 at 9:32 pm
Amazing! I’ve been making pizza for our family for 20 years now, this was the first time trying it in “bun” form. It was stupendous! I used our own family recipe for the dough (and pepperoni instead of sausage) and it still turned out phenomenal. You really have a winner here, this is now going to become a weekly staple at our house!
Thanks!
YAY John! Glad it was a hit. But then – when is pizza in ANY form ever not a hit, right?
PJH
January 3rd, 2010 at 5:04 pm
Excellent! The only problem is that only one batch doesn’t go far with my 3 college students home for break. Thank you very much for another excellent recipe!
January 23rd, 2010 at 6:12 pm
This looks great and I have to make them! I am very familiar with making calzones but I love the way you cut them like coffee rolls and then bake.
I will make mine with linguica, since that’s what my family loves. How do they taste cold? I think my family would love these in the lunch boxes, but my kids have no way of heating them.
They taste just like cold pizza, Linda. If your kids like room-temp. pizza, they’ll love these.
PJH
January 26th, 2010 at 4:40 pm
Ahhhh, i <3 this. With or without the sauce, its still really good!!!!
January 28th, 2010 at 12:28 pm
Delicious must have recipe for anyone who loves pizza, I made mine with peppperoni, sliced black olives & freshed chopped mushrooms. Topped them with chef boyardee pizza sauce with cheese adding the sugar & pizza seasoning.
They turned out great!
February 1st, 2010 at 1:51 pm
I make a simalar treat, I spread raw sausage (or my own seasoned ground pork) on rolled out pizza dough, roll them up and slice them like the recipe here, and bake till golden and the sausage is cooked. Dip them in good tomato sauce, yum! Just like my old-school Italian mother in law makes! (ps the sausage stays put after baking since its spread out cinnoman roll style and clings to the dough) Enjoy!
Love the dipping in marinara, Nancy – thanks, I’ll try it. PJH
August 7th, 2010 at 7:49 pm
Oh my… I’m going to have to make these. I’m always looking for something just a little different. You mean this recipe has been here for how long???? And I’m now just seeing it. I gotta’ catch up and make several batches!
Try different fillings, too, Karen – this time of year, with all the wonderful fresh veggies, I can see a vegetarian version… PJH
August 15th, 2010 at 11:37 am
I have made this several times and really like it. How about making a Hawaiian Pizza verson? Other than the filling, how would that vary from this one? Would canned pineapple , even well drained, contribute too much liquid? How about using dried pineapple? That seems to soften up when put into breads. Quantities of ham and pineapple? I don’t have time to get too experimental with this.
I have a pot-luck breakfast/brunch coming up in a couple of days and am looking for something different. Haven’t been able to find a ham and cheese scone or muffin recipe, although the KAF Torta Rustica is a possibility. I’ve got some really good unsliced ham that I want to use and most recipes suggest serving warm and that won’t be possible. No facility to heat other than microwave and there is always the time factor from home to office and then sitting out on a table waiting for takers. Decisions, decisions!!!
How about these Maple Bacon (or Ham) Scones? Quick, easy, delicious… PJH
December 18th, 2010 at 3:53 pm
These sound fabulous! Now, to fiddle with the recipe (per my husband’s request) to make Taco Buns! Let’s see.. cornmeal &/or corn in the dough. Cumin & chili powder in the sauce, ditto filling… thinking about what kind of meat for the filling… and don’t forget the sliced jalapenos.
Off to the kitchen!!
December 18th, 2010 at 3:54 pm
Can you refrigerate them overnight to rise for a morning brunch? At what point would I do that, please? Thanks!
Give it a try. Follow the recipe through step 10. Once the rolls are flattened, cover them lightly with a piece of greased plastic wrap and move them to the fridge for an overnight rise. Pick the recipe up at step 11 in the morning. As soon at the oven has preheated, the rolls can go in. They may an extra 5 minutes to compensate for the chill. Frank @ KAF.
February 3rd, 2011 at 11:21 pm
Well, so i found this recipe around new years and I was looking for an excuse to try it out. What do you know the other night I had some extra time and made the dough, had to let it sit overnight in the refrigerator. Then with other things going on I ended up leaving the dough out for about twice the recommended time (well okay like three to four hours) and what do you know they turned out wonderful, the pizza dough was even more fluffy and light than what your pictures made them out to be. The family just got done devouring everything so, thank you very much for this outstanding idea and recipe.
Another “go to” recipe for those busy days…
PJH