Pepperoni and Burrata Pizza with Pesto makes an amazing dinner idea as well as party food. It is simple, tasty and so easy. Pizza is my life-saviour, literally and figurately. It is such a fantastic, cheap and satisfying way to feed your whole family. I read more
This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart. read more
This Toast Pizza Roll makes one amazing party food. It is one extraordinary and easy finger food that most people, especially kids love.
My family loves watching football as well as other sports, so we make a small party with delicious finger foods when we watch it.
As a result, this pizza was born after I was searching for easy finger foods. I cannot claim full credit for creating this idea, but I used my own method.
In a way brainstormed how I will make this my own.
We all see recipes all over the web, then there are glossy magazines full of recipes, as well as tv shows. However, I always try to recreate it and make my own version with ingredients that I have in my fridge or pantry.
With that being said, that’s why I constantly encourage you to use what you have or like. Just with this recipe, I know that many people do not consume pork.
I am one of those people that didn’t grow up with pepperoni. We had other types of hard salami. That’s why I said you can find something else instead to use in this recipe.
If you make them, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking so I could see your delicious creations.
I am affiliated with Amazon.
I started to add items to my Amazon store of things that I have used in the past. It is a slow process, but it’s fun and interesting.
Toast Pizza Roll
- 12 Toast Slices
- 2 tablespoon Unsalted Butter divided
- 1 1/2 Italian Cheese Blend or just mozzarella
- 6-8 Slices Large Pepperoni turkey pepperoni if you prefer
- 6-8 Slices Large Genoa Salami any cold cut salami on hand
- 4-6 Slices Ham smoked chicken if you’re not eating ham
- 1-2 tbsp Marinara Sauce
- 1/2 tablespoon Dried Italian Herb Mix
- 1 teaspoon Garlic Powder not with salt
- Preheat oven to 400F
- Take the toast out of the bag and place onto a large plastic film (wrap)
Melt unsalted butter and brush on about 1 tablespoon of melted butter on all the toasts. Just a few strokes especially around the edges of the toast to connect better.
- Connect the toast by placing a 1/4 on the each on each other. As seen on the pic. Take the rolling pin and flatten the toast completely from one end to the other and all sides.
- Add half of the shredded cheese, then place cold cut salami. You may use one or more, like me. You can even make it without any meat just use more cheese.
- On the salami evenly spread marinara sauce, then add the rest of the cheese.
- Using plastic wrap as a guide, roll the toast and wrap the whole toast roll with the plastic film or a wrap.
- Add Italian herb mix to the melted butter, mix then brush all over the roll. If you need to use more butter, just melt some more.
- Bake for 18 minutes at 400F, then turn the broiler ON and bake under the broiler until golden brown, less than a minute.
Baking time wary on the type of oven you have. Check the roll around 15 minutes of baking just to make sure. You may use any type of salami or cheese. I loved using Italian blend because it got many different types of cheese, however, I made it before with cheddar, and sometimes with mozzarella only.
As a mother of three kids, two teens and one twin, I always look for quick meals just like this delicious Supreme Bread Pizza. We have this at least once a week on our family movie night. Thankfully, Publix is just around the corner, so read more
Calzone is an Italian oven-baked folded pizza that originated in Naples. Now with so many filling choices, you can design your calzone however you want, just like pizza. The stuffing or filling that I am using today is my favorite. It takes several steps read more
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Artisan Broccoli Pizza is my healthier version of pizza, and not only comforting but incredibly delicious too. To be quite honest pizza sauce and I am not on a good term at all.
Anyhow, any other pizza would give me heartburn. I just feel really sick after I eat a slice of pizza.
So, lately, I am trying to ditch the sauce and use only cheese instead as a base. Oh, and yes, my kids love this pizza with broccoli so I am hoping yours will like this fun and delicious idea too.
Today is much warmer than the previous few days, but it is rainy and gloomy January day
After testing a few times, I am confident to share with you guys. Give it a try for your next dinner pizza night!
- 3 cups Bread Flour or all-purpose flour + more if needed for dusting
- 1 1/2 tsp. salt
- 1/2 tsp. sugar
- 2 tsp. instant yeast
- 3 Tbsp olive oil
- 1 1/4 cups water, warm to the touch *more if needed
- Topping for 1 pizza crust:
- 6 slices Muenster Cheese,
- 4 slices Cheddar Cheese
- 1 cup Fresh Broccoli Florets, blanched
- Handful Olives, sliced /any on hand
- 5 mushrooms, sliced
- 1/2 Red Onion, sliced into thin rings
- Mild Cheddar Cheese, shredded
- Garlic and Herb Seasoning, optional
- In a bowl, combine bread flour, sugar, yeast, and salt. Mix with a preferably large wooden spoon.
- Add at first 1 cup of water and 2 Tbs. of oil, mix with the spoon, then starts kneading with your hand, adding the rest of the water; knead until the dough forms into a ball/If the dough is sticky, add additional flour but if the dough is too dry, add additional water, a tablespoon at a time. Knead well, for about 15 minutes. The dough should be elastic, and just a little bit sticky.
- Oil/grease clean large and deep bowl with remaining tablespoon oil and transfer the dough. Knead in that bowl few times, then cover with plastic wrap, and take a clean large kitchen towel and place in the bowl. Place the bowl in the warmer area, such as in the turned off the oven or on top of the stove/away from windows. Let it double in size -it will take about 50-60 minutes. *Also, after it rises, it can be in the fridge for up to 36 hours. The dough is going to be even better.
- After it doubles in size, knead and cut the dough into two or three balls, depending how large or thick/thin you would like your pizza crust to be (With this much dough you can make 2 large pizzas, but you could make 3 thin medium size pizzas)
- Preheat the oven at 400F, and with extra flour dust the working area, knead one of the dough balls and take a rolling pin and roll the thickness that you desire. Place it on the lightly greased baking sheet, and with hands spread the dough to the end of the baking sheet. Remember that dough will rise a bit more while baking. Take a fork and punch on top of the dough. Bake for 10 minutes in the preheated oven or until it gets light golden color.
- Wash cut only the florets of the broccoli. Blanch broccoli florets with a pinch of salt, drain, leaving broccoli in the colander, then wash under cold water to shock broccoli, and stop cooking process. Leave it in the colander so they can dry, but you can take a paper towel and just slightly dry them too. Prepare the rest of the ingredients for the pizza topping.
- Take the pizza crust out and place the cheese on top of the crust and add the rest of the ingredients equally all over the pizza crust. Toss cheddar cheese the last all over the pizza, and you can add more or less.
- Bake for 12 more minutes in preheated oven (400F) or until the cheese is melted and crust develops darker color.
- Let it cool down for about 3 minutes before cutting and serving pizza. You can also sprinkle with garlic and herbs, seasoning before cutting. Gives a wonderful flavor. Serve it with salad blend on the side -tossed with lemon juice, olive oil and a few pinches of salt.
• You may use mozzarella or provolone instead of the Muenster Cheese. I love the taste of Muenster. It is also lower in calorie comparing to Mozzarella and goes wonderfully with this topping combo.
• Unused pizza dough can be placed in a tight Ziploc bag and in the fridge for up to 3 days, just take it out of the fridge 20 minutes before if you are going to make anything. You can make Calzone, flatbread with it too.
• Flour is NO-SODIUM flour! You got to look at the back label and see before you start baking with it.