Tuesday, July 01, 2008

Pizza aint a swirl no more..it's a roll.



So Improved Pizza Roll


So this is my exciting post. I realize it might just be exciting to me. After a Street Fighter II Pizza Party in May I found myself with a leftover piece of dough and made a Swirl out of it. It was fun and delicious. The problem was that the dough inside the swirl didn't bake as much as I wanted/needed it too. I didn't have a problem with it since I'm a rawish dough lover but to share it with people I needed to do something else. Thats when I got to thinking about Cinnamon Rolls. The process of making and rolling these up are pretty much the same.

This time I used a multigrain dough that I purchase from Whole Foods. I love making my own dough but with Reno it's hard to do during the week (and even weekends). I rolled the dough into a large rectangle. Spread on a really thick cashew ricotta and then topped it all of a mix of sauteed veg: broccoli, peppers, onions, garlic, zucchini, thyme. Rolled it up and sliced it about 2 inches thick. These are then carefully moved onto a parchement lined baking sheet (dusted with cornmeal) cut side up not touching one another. You have to shape them a bit if they get all wonky while transferring but wonky can also add some charm to these rolls.



The last time I made these I was able to get all of my cashew ricotta into the roll. this time I wasn't. I wasn't sure what to do with the extra since I knew if I saved it for another use it wouldn't get used. After standing in the kitchen with the ricotta in one hand and a spatula in the other for a minute or two I decided to mix it into the tomato sauce I was making. After I mixed it in I though I made a big mistake. After I tasted it I knew it was the right thing to do. It made for a nice thick and creamy pink sauce and added an extra depth of flavor to the whole dish.

For a fancy presentation I poured the sauce into the bottom of the bowls and placed one Pizza Roll on top. One roll was enough for all of us especially with the extra ricotta in the sauce. I was very happy to have leftover rolls for lunch the next day.

So there is my exciting post. It's not rocket science but I was excited I made it better. This will be a great dinner to serve to guest.

13 comments:

VeggieGirl said...

That pizza roll looks PERFECT!! Yum.

Catherine said...

I agree -- what an exciting post! Show us a picture of your finished presentation next time -- I bet the pink sauce looked perfect!

bazu said...

Oh yeah! Like you, I don't mind doughy dough, but I know a lot of people do, so this is awesome. I want pizza rolls, dangit!

Erin said...

This does sound really good, especially with all the veggies in it and the improvised pink sauce.

Theresa said...

Yum, pizza rolls. I'm a lover of raw-ish dough, too, so I'm glad to know I'm not the only one (Andy hates it).

Lisa (Show Me Vegan) said...

That swirl looks like a little funnel cloud full of pizza goodness! Nice.

Vegan Invasion! (Ashley Nicole) said...

Ohhh your pizza roll looks great!!! What a great combination of ingredients, MMM!

aTxVegn said...

That sounds absolutely delicious.

Katy said...

I'm always excited when I get a recipe worked out! Those pizza rolls look simply divine! So much classier than regular pizza, but with all the flavor!

Sarah said...

yummy! now i'm really hungry. i have 2 helpful words re: babies/toddlers & making dough - bread machine! awesome. :)

Liz² said...

that looks amazing! cashew-ricotta in a pizza roll is a great idea!

Vivacious Vegan said...

This is so much fun. I love the idea. It would be perfect party food.

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