No Knead Pizza Rolls Pepperoni Hawaiian Or Bbq Chicken Food

PEPPERONI BREAD - NO KNEAD

Steps:

• 1. 1. SET ASIDE 1 CUP FLOUR. -- IN A LARGE BOWL, MIX REMAINING FLOUR, AND OTHER DRY INGREDIENTS, INCLUDING THE YEAST. STIR MARGARINE AND WATER INTO DRY MIXTURE; ALSO ADDING THE PEPPERONI. MIX IN ONLY ENOUGH RESERVED FLOUR TO MAKE A VERY THICK BATTER.-- COVER;LET REST 10 MINUTES.
• 2. 2. TURN BATTER INT A GREASED 1 1/2 QUART CASSEROLE. COVER, LET RISE INA WARM DRAFT FREE PLACE UNTIL DOUBLED IN SIZE, ABOUT 30-45 MINUTES.
• 3. 3. BAKE AT 375 DEGREES FOR 35 MINUTES OR UNTIL DONE.
• 4. 4. REMOVE FROM CASSEROLE; COOL ON WIRE RACK.
• 5. 5. YOU MAY USE BOTH THE PEPPERONI AND CHEESE [1/2 CUP EACH] OR JUST ONE OR THE OTHER, 3/4 CUP.

NO-KNEAD PIZZA DOUGH

Steps:

• Gather the ingredients.
• To a large mixing bowl, add the water, yeast, olive oil, sugar, salt, and flour. Using a heavy wooden spoon (or Danish dough whisk), stir together to form a wet, very sticky dough. Do not try to knead with your hands, as it is too sticky to handle. The mixture will seem dry at first, but as you continue to stir together, all the flour will be absorbed and it will pull away from the edges of the bowl. Add more flour if needed to form a very thick, very sticky dough ball.
• Once well mixed, cover the bowl with a towel, and leave out at room temperature for 12 to 16 hours.
• When ready to form the dough, flour a work surface very well. Using a spatula, scrape the sticky, bubbly dough onto the floured surface. Flour your hands and pat the dough down to flatten it. Cut the dough into 2 pieces and, using plenty of flour to handle, shape and form 2 smooth, elastic, balls of dough.
• Allow the dough balls to rest on a floured board with several inches separating them, covered, for 30 minutes.
• Your pizza dough is ready to use, This dough is even better if the balls are covered and kept refrigerated overnight. When ready to shape into pizzas, let the dough come up to room temperature before using. Note: As with all dough recipes, the amount of flour will vary depending on the weather, the brand of flour used, and other factors. Use as much flour as you need to handle the dough, but keep in mind that the stickier the dough, the better the texture of your pizza crust will be.

NO-KNEAD DOUBLE PEPPERONI PIZZA

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
• Twenty minutes before baking, place a baking stone in the oven and preheat to 500 degree F.
• Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/8 inch thick round, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
• Place the rolled out dough on a pizza peel that has been dusted with corn meal.
• Add your favorite sauce and toppings . . . DO NOT OVERLOAD.
• Sprinkle on mozzarella cheese and Parmesan.
• Immediately place in oven and bake until the crust is browned and cheese is bubbly, approximately 10 - 15 minutes.
• NOTE: The cornmeal may cause the oven to smoke so turn on the exhaust fan.
• Allow to cool slightly before slicing.

NO-KNEAD PIZZA ROLLS (PEPPERONI, HAWAIIAN OR BBQ CHICKEN)

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
• Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
• Preheat oven to 400 degrees F.
• Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
• Spread the sauce on the dough, then cheese and top with meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
• Starting with the long end roll the dough into a log.
• NOTE: Cut only the number of pieces you want to bake. The rest can be wrapped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
• Using kitchen shears, cut the dough into 1/2 inch pieces.
• Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
• Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.

PEPPERONI CALZONES

Steps:

• Preheat the oven: Preheat the oven to 375°F
• Divide the dough: Using the prepared pizza dough, split the dough into 4 evenly sized balls for large calzones or 6 for smaller ones. Work with one dough ball at a time and keep the remaining dough balls covered so they don't dry out.
• Roll out the dough: Transfer dough ball to a lightly floured surface. Using a rolling pin roll it out until you have a circle that is 6-8 inches in diameter, again depending on size you are looking for. If you are making four larger calzones, I would shoot for around 8 inches in diameter. If making the smaller version go for 6-inches. Roll out all the dough balls, so you can have an assembly line when it comes to time to fill the calzones. In the end you should have what looks like 4 to 6 mini pizza crusts waiting to be filled.
• Brush with egg wash: Once your calzones are sealed, make the egg wash. Add the egg and 1 tablespoon of water in small bowl and beat with a fork until combined. Use a pastry brush to brush the egg wash over the top of the calzones.
• To Serve: Serve the calzones while warm with extra marinara for dipping.

NO-KNEAD PIZZA ROLLS PEPPERONI, HAWAIIAN OR BBQ CHICKEN) RECIPE - GENIUS KITCHEN

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
• Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
• Preheat oven to 400 degrees F.
• Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
• Spread the sauce on the dough, then cheese and top with meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
• Starting with the long end roll the dough into a log.
• NOTE: Cut only the number of pieces you want to bake. The rest can be wrapped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
• Using kitchen shears, cut the dough into 1/2 inch pieces.
• Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
• Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.