Pizza Crust Stuffed Spinach And Sausage Roll Recipes

STUFFED PIZZA CRUST

Steps:

• Preheat the oven to 475 degrees F.
• Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.
• Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.
• Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.
• Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping.
• Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes.

HOMEMADE SPINACH PIZZA ROLLS

Steps:

• Preheat oven to 375 degrees F. Line a large baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil; sprinkle with cornmeal. Set aside.
• Brown sausage in large skillet on medium-high heat. Drain and set aside.
• Unroll pizza dough onto prepared baking sheet. Carefully stretch or roll dough into a 13x10-inch rectangle. Arrange sausage on dough to within 1/2 inch of the edges. Sprinkle with 1/2 cup of the mozzarella. Layer spinach on cheese. Top with the remaining 1/2 cup mozzarella and the Parmesan. Starting from a long side, roll up dough to make a 13-inch-long loaf. Pinch seam and ends to seal.
• Place loaf, seam side down, on the prepared baking sheet. Brush with egg. Using a sharp knife, cut four 2-inch slits in top for steam to escape.
• Bake 20 to 25 minutes or until golden brown. If necessary, cover the last 5 minutes of baking to prevent overbrowning. Remove from oven and slice into rounds to serve with pizza sauce.

PIZZA CRUST STUFFED SPINACH AND SAUSAGE ROLL

Steps:

• Set oven to 400 degrees.
• Prepare a large greased baking sheet or pizza stone.
• In a skillet cook the sausage meat in oil until well browned.
• Add in the onions, garlic and chopped mushrooms; cook for about 5-6 minutes; place in a large bowl and cool slightly.
• Add in the spinach, mozzarella cheese, Parmesan cheese and egg yolk, then season the mixture with salt and black pepper; mix to combine.
• Using a roller, roll one pizza crust into a 12 x 9-inch rectangle on a cutting board.
• Spoon HALF of the sausage/spinach mixture over the dough to within 1/2-inch of the edges, spreading out the mixture evenly.
• Starting with the longest side of rectangle, roll up jellyroll fashion, then press the seam together to seal.
• Repeat with the remaining dough and filling.
• Place the rolls seam-side down on a large pizza stone or greased baking sheet.
• Join the ends of the rolls to form a large ring, then pinch together to seal.
• Brush the dough with the egg white.
• Bake for about 25-30 minutes or until golden brown.
• Let stand for 10-15 minutes before serving.
• Warm pizza sauce and serve with each serving.

STUFFED PIZZA DOUGH

Steps:

• Preheat oven to 400 degrees F. Line two baking sheets with parchment.
• Heat the olive oil in a large skillet. When the oil is hot, add the garlic and the sausage. Cook over medium heat, breaking up the sausage with a wooden spoon, until browned, about 4 minutes. Toss in the chopped spinach or escarole, and cook, stirring, until tender and wilted, about 7 minutes. Remove from heat, and scrape into a bowl to cool. When the sausage mixture is cooled, stir in the ricotta.
• Roll out the dough on a floured work surface to a rectangle about 1/4 inch thick. Using a 4 1/2-inch round, cut out as many circles as you can, rerolling the dough to get more circles. You should have about eighteen.
• Fill each circle with about 2 tablespoons of the filling. Brush the edges of the dough with water, then fold over and crimp edges together with a fork. Poke holes in the top of each calzone. Place on the baking sheets, and brush the tops of the calzones lightly with olive oil. Set the baking sheets with the calzones in the oven, rotating the pans front to back halfway through baking, until calzones are golden brown, about 25 minutes.

SAUSAGE SPINACH PIZZA

Steps:

• In a large bowl, dissolve yeast in water. Add flour, oil, sugar, Italian seasoning and salt; beat on medium speed for 3 minutes or until smooth. Stir in Asiago cheese., Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down; divide in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two 12-in. pizza pans coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake 5-8 minutes or until edges are lightly browned., Meanwhile, in a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. Place tomatoes in a food processor; cover and pulse until finely chopped., Spread tomatoes over crusts; layer with spinach, sausage and provolone cheese. Bake 8-12 minutes or until crusts and cheese are lightly browned.

SPINACH-STUFFED PIZZA

Steps:

• Place thawed dough in a greased bowl, turning once to grease the top. Cover with plastic and let rise in a warm place until doubled, about 1 hour., Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll 1 portion of dough to a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray; press dough onto bottom and partway up sides of pan., Sprinkle 1 cup mozzarella cheese onto crust. Top with spinach mixture; sprinkle with remaining mozzarella cheese., On a lightly floured surface, roll out a second portion of dough to a 10-in. circle; place over cheese layer. Pinch together top and bottom crusts to seal. (Save remaining dough for another use.) , Bake until crust is lightly browned, 25-30 minutes. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.

PEPPERONI-SAUSAGE STUFFED PIZZA

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, sugar, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Grease a 13x9-in. baking pan. Punch down dough; divide into three portions. On a lightly floured surface, combine two portions of dough and roll into a 15x11-in. rectangle. Transfer to prepared pan, pressing onto bottom and up sides of pan. Top with 2 cups mozzarella cheese and 2 cups cheddar cheese. Sprinkle with flour, seasonings, cooked sausage, mushrooms and pepperoni., Roll out remaining dough into a 13x9-in. rectangle. Place dough over filling, crimping edges to seal; prick top with a fork. Sprinkle with remaining cheeses. Bake on a lower oven rack 10 minutes., Reduce oven setting to 375°. Spread pizza sauce over cheese. Bake 30-35 minutes longer or until edges are lightly browned. Let stand 10 minutes before cutting. If desired, sprinkle with Parmesan cheese., Freeze option: Freeze cooled baked pizza pieces in a resealable freezer container. To use, reheat on a baking sheet in a preheated 375° oven until heated through.