Pizza Pinwheels

Ingredients

Overnight Pizza Dough

1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil

Pizza Sauce
2 spicy Italian sausage links, cooked and diced
26 oz container of strained Italian tomatoes
1/2 teaspoon salt
1/2 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1/2 teaspoon dried Italian seasoning
½ teaspoon red pepper flakes
1 teaspoon honey
1 tablespoon olive oil

Pinwheels
Overnight pizza dough, divided in half {about 12 oz. each}
Pizza Sausage Sauce
4 cups shredded mozzarella cheese
Grated parmesan cheese

Directions

One day before making the pizza:

Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.

Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight.

When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pinwheels

For the sauce: Combine all the ingredients for the pizza sauce in a saucepan. Bring the mixture to a boil. Lower the heat to a simmer and cook uncovered for 30 minutes.

Preheat the oven to 350℉. Line two large baking sheets with parchment paper and spray lightly with cooking spray.

Lightly flour a large wooden cutting board. Roll out one piece of dough into a rectangle about 12 by 8 inches.

Sprinkle the dough with 2 cups pf shredded mozzarella chase. Spoon ½ cup of sausage sauce on top of the cheese and spread it out with the back of the spoon. Leave a 1-inch border all around the dough.

Roll pizza width-wise (the longest side) and seal the edges.

Slice the roll into 6 pieces and place them on one of the prepared pans.
With your hand, gently press down each pinwheel. Sprinkle the top with grated parmesan cheese.
Repeat with the second piece of dough.

Bake for about 30 minutes, rotating the pans on the oven shelves after 15 minutes.
Allow thee pinwheels to cool for 10 minutes before serving.

Creamy Italian Dip With Cut-Up Vegetables

Ingredients

Dip
3 tablespoons dried Italian herbs
1 tablespoon of dried minced onion
1 teaspoon garlic powder
¼ cup warm water
½ cup mayonnaise
½ cup plain Greek yogurt
1 cup sour cream
½ teaspoon salt

Vegetables Cut Into long strips: Cucumber, bell bells, carrots, celery. Radishes and cherry tomatoes are also good.

Directions

Soak the Italian seasoning, onion, and garlic powder in the warm water for 15 minutes. Sir in the mayonnaise, yogurt, and sour cream. Add the salt and mix well. Cover and chill for several hours or even overnight.

Place the dip in a serving bowl and arrange the vegetables on a serving platter.

 


Posted by in Dips, Healthy Italian Cooking, Pizza, Vegetables