Are you looking forward to coming something special and fancy for your kids or guests to break the daily boredom that has tied itself tightly to your daily meals? Pizza pinwheels can be the perfect answer to your problems. Crusty pizza pinwheels filled with juicy and scrumptious pizza filings are simply irresistible and your children or guests will simply never stop munching on these. While it is already a pretty simple procedure, you can escape the hassles by investing in a good quality and freshly made large sized pizza base. Simply wrap up the pizza toppings in the pizza base and you will be all ready to serve these amazing treats within minutes.
Servings : 4-6 (13-15 pinwheels)
Preparation Time : 50-60 minutes
Cooking Time : 14-16 minutes
2 cups of ragu pasta sauce
1 cup of warm water
2 cups of pizza topping mix (sliced olives, mini pepperoni, chopped pineapple pieces and diced ham)
2 1/2-3 cups of plain all-purpose flour
1 tablespoon of dry yeast
1 teaspoon of salt
1 tablespoon of oil
2 1/2 cups of shredded mozzarella cheese
1 tablespoon of sugar
Take the required amount of warm water in a medium sized bowl and dissolve the sugar in it. Once the sugar gets dissolved completely, add-in the yeast and stir it gently with a spoon, without disturbing the yeast too much. Cover the bowl with a saucer and let the yeast sit undisturbed for 3-5 minutes or until the yeast has turned frothy and bubbly. Make sure you place the bowl of yeast housed in another bowl or plate to collect the overflowing yeast bubbles in the plate, instead of turning your workstation dirty.
Now take the flour in another large bowl make a well in it. Pour the yeast slowly into the well and then add-in the oil and salt. Mix everything up until the added ingredients mix well with the flour. Once that happens, start bringing the flour dough together and knead it gently.
Continue kneading the dough for 3-5 minutes or until it comes together and you get a soft dough which springs back to shape when pressed down with the tip of finger. Once done, take a bowl, large enough to fit-in the dough and then grease it with sufficient amount of oil. Drop the dough in the greased bowl and cover it up loosely with a cling film, to allow enough space for the dough to rise up.
Allow the dough to sit in a warm place for 15-20 minutes or until it has risen to double the original size. Meanwhile, heat up your oven to 400 degrees Fahrenheit. Once you are ready with the dough, take it out from the bowl and place it over a sufficiently floured work station. Knead the dough once again for 2-3 minutes with your knuckles and palm heels and then place it back in the bowl to allow it to rise for a second time.
Once the dough is finally ready, spread a little more flour over the work station and roll out the dough with a rolling pin. Roll out the dough to a 1/4th inch thick rectangular sheet, making sure to cover it with enough flour whenever the rolling pin starts sticking. Once the pastry is formed, pour the entire ragu sauce all over the pastry and spread of evenly on the pizza sheet. Once done, top the ragu sauce layer with 1 cup of shredded mozzarella cheese, making sure to spread the cheese evenly all over.
Follow that by adding a layer of the pizza toppings and then finally end with spreading the remaining 1/2 cup of shredded cheese. Then starting at one of the longer sides, start rolling the pastry. Fold the two ends to secure the contents.
Once the roll is formed, slice it up with a knife, maintaining 1 1/2″ thickness for all the pinwheels. Now fetch a large baking sheet and grease it generously with oil. Place the pinwheels in the baking sheet, maintaining some distance between each to allow the pinwheels to bake properly. Once ready, pop the baking sheet into the preheated oven. Bake the pinwheels for 12-14 minutes. Once done, remove them from the oven and spread the remaining 1/2 cup of shredded mozzarella cheese on top of each pinwheel.
Place the baking sheet back in the oven and bake the pinwheels for ay additional 1-2 minutes or until the cheese on top is melted and the edges of the pinwheels are just beginning to brown. Serve with warmed ragu sauce dip.