Easy Pizza Swirls Food

PIZZA SWIRLS

Steps:

• Heat your oven to either 190c or 375f depending on your oven and line a baking sheet with parchment paper
• Take your pastry out of the fridge and flour a large work surface area ready to roll the pizza swirl pastry on
• Roll out the pastry until you have a rectangle roughly 3mm thick. The rectangle doesn't have to be perfect, you can always cut the edges!
• In a bowl add the tomato paste, salt and oregano (and garlic powder if you're using it) and mix well and then in 3 lots add it to the top of the pastry and using the back of a spoon, push it around so it's a fairly even layer keeping an inch tomato free on one of the long ends. Only use as much sauce as you need
• Sprinkle the cheese evenly over the tomato sauce
• Starting at the long edge of the pastry with the tomato sauce, roll it up fairly tightly into a 'roll' leaving 1 inch unrolled. Brush this edge with the whisked egg and then finish the roll, the egg will seal the end of the roll and stop it coming unstuck
• Using a very sharp knife, cut the roll into 12 swirls and lay them onto your baking tray, giving them at least an inch between each
• Bake for 15-18 minutes until the pastry has turned golden and the cheese is melted, golden in color and has crisped up
• Allow to cool slightly on a wire rack before serving

PIZZA PUFF PINWHEELS

Steps:

• Preheat oven to 200C/180C fan/gas 6. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.
• Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
• Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.

CORNED BEEF PIZZA SWIRLS

Steps:

• Add sugar and yeast to warm milk; let stand 15 minutes. Beat yeast mixture, oil, kosher salt and caraway seeds until blended. Beat in flour, 1/2 cup at a time, just until combined. With oiled hands, place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours., Meanwhile, mix all ingredients for Thousand Island sauce; refrigerate., Punch down dough. To assemble pizza swirls, turn dough onto a well-floured surface; roll into a 15x10-in. rectangle. Arrange corned beef and cheese slices to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Cut crosswise into 1-in. slices. Place slices, sides touching, on a parchment-lined baking sheet., Preheat oven to 375°. Cover pizza swirls with greased foil; let stand 20 minutes. Bake, covered, 20 minutes; remove foil and bake until golden brown, 15-20 minutes longer. Serve warm with Thousand Island sauce.

PIZZA SWIRLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a large baking sheet.
• Roll pizza crust dough into an approximately 10x14 inch rectangle on the baking sheet.
• Layer with Genoa salami, pepperoni and provolone cheese.
• Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough.
• Roll long edge jelly roll style and seal the edge with a fork.
• Bake in the preheated oven 25 minutes, or until golden brown.
• Slice into 1 inch pieces to serve(use serrated knife).

EASY PIZZA SWIRLS

Steps:

• Preheat oven to 350°F.
• Spray cookie sheet with non-stick cooking spray or cover with "rapid release" foil.
• Roll out dough into a flat rectangle, about 15x8" & 1/2" thick.
• Chop pepperoni (it only takes a minute by hand on a cutting board, or you can do it with a food processor if you don't mind having to wash all the parts later).
• Brush oil over dough. Sprinkle with garlic powder & italian seasoning.
• Spread with cheeses & pepperoni. Be sure to leave a 1/2" border along edges of dough.
• Starting with long side, roll up jelly roll style & seal edges by pressing dough together.
• Lightly brush oil over dough & place on cookie sheet.
• Bake 20-30 minutes until golden brown. Remove from oven. Let cool 5-10 minutes then slice & serve. (We like it with marinara dipping sauce on the side).

JET SWIRL PIZZA APPETIZERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
• Roll pizza crust dough into an approximately 10x14 inch rectangle on the baking sheet. Layer with Genoa salami, pepperoni and provolone cheese. Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough. Roll jelly roll style. Seal the edge with a fork.
• Bake in the preheated oven 25 minutes, or until golden brown. Slice into 1 inch pieces to serve.

PIZZA SWIRLS

Steps:

• Thaw bread and follow direction on the package for rising.
• Roll the bread out into a flat oval about 15 x 8 inches about 1/2 inch thick (almost the size of a cookie sheet.).
• Chop pepperoni in a food processor.
• Spread a cookie sheet with olive oil.
• Drizzle oil evenly over the dough.
• Sprinkle, garlic powder, ground oregano, and pepper over the oil.
• Layer cheeses then the pepperoni over the spices leaving a 1/2 inch border of the dough uncovered.
• Roll dough up jelly roll style rolling the from the 15 inch size of the dough.
• Seal the edges by pressing dough together.
• Spread olive oil sparingly over the dough. Place onto the cookie sheet.
• Bake in a preheated oven at 350 degrees. Bake for 30 minutes or until golden brown. Remove from oven.
• Let cool 5-10 minutes then slice into pinwheels.

MINI TOP-YOUR-OWN PIZZAS

Steps:

• Put the flour in a large bowl. Add a little salt to one side of the bowl and the yeast to the other side. Sprinkle over the sugar, together with a spoon, and add the oil and 190ml warm water. Combine with a spoon until all the flour comes away from the sides of the bowl, then tip onto a floured surface. Knead for 5-10 mins or until smooth and elastic. Lightly oil a clean bowl, add the dough, cover with cling film and leave to rise for 1 hr.
• Meanwhile, make the sauce. Pour the passata into a saucepan, add the basil and mixed herbs, then season and bring to the boil over a low heat. Simmer gently for 5 mins, then set aside to cool. Chop the toppings.
• Once the dough has risen, tip it out, knock out the air and divide into 6 equal parts. Heat oven to 240C/220C fan/gas 9 and place 2 large baking sheets in the oven.
• Roll out the dough on a lightly floured surface into a circle around 15cm in diameter. Pick up the circle of dough and toss about a metre up, spinning it in the air. Catch it on the back of your hand, so your fingers don't poke through the dough. Do this at least 3 times to achieve a thin central base and a thicker outside crust. Alternatively, you could carry on rolling, but it's not as much fun!
• Lay the bases onto baking parchment (2 bases on 1 piece of parchment) and carefully slide each pair inside a plastic bag 'tent' for 15 mins to prove again.
• After the second rise, spread the sauce over the bases and add the and mozzarella. Take the baking sheets out the oven and quickly slide the pizzas (still on their baking parchment) on top. You can cook 2-3 pizzas per tray. Return to the oven and bake for 12 mins. Take out, slice and eat.

PIZZA SWIRLS

Steps:

• Heat up the milk, add oil, yeast, flour and salt.
• Hneat your dough well and let rise for at least 1 hour at a warm place covered with a kitchen towel.
• Flatten out dough and spread with pizza sauce, sprinkle with cheese.
• Roll up and cut into 1 inch thick slices.
• Arrange on oven tray and let rise for half an hour.
• Bake at 300°F for 20 minutes.