Who doesn’t love pizza? Sometimes, though, it’s not exactly convenient to whip up a whole pizza just for a snack or to put in hubby’s lunchbox. That’s where these pizza wheels come in because I can bake a whole batch, freeze them and pull out one or two at a time for quick lunches and snacks on the go.
- 1 batch of half-wheat roll dough, risen once but not separated into roll shapes
- 1 pkg pepperoni (or other small or flat pizza toppings)
- 2 c. pizza sauce
- 1 lb shredded mozzarella cheese
Prepare one batch of half-wheat roll dough, stopping after the dough has risen once but before the step where you would normally split it into dough balls. If you’d like a little more flavor in your dough, add a tablespoon of Italian seasoning (oregano, parsley, etc.) when you add the flour to your dough.
On a lightly floured surface, roll your dough into a rectangular shape, approximately 18 inches by 24 inches.
Spread pizza sauce on top of dough and top with toppings. Small toppings or flat toppings like pepperoni work best since larger toppings may make it difficult for the rolls to stay together. Top with cheese.
Roll the dough as you would a cinnamon roll, starting with the longer end, to form a log.
Slice into 1-inch rounds and place on parchment-covered baking sheet. Bake at 350 degrees for 20 minutes or until golden brown on top.
Let cool on a cooling rack and store in the freezer in ziploc bags. These can be reheated or eaten cold just like cold pizza.