Here’s an easy variation on the crescent roll recipe that I posted earlier this month: pizza rolls! I split the dough, making half into pizza rolls and half into crescent rolls, giving me 8 crescent rolls and 8 pizza rolls.
I simply added 2 eggs to the recipe (did the mixing and 1st rise in the breadmaker), and then used some “pizza” ingredients to fill them, let them rise another hour and baked like the crescent roll recipe.
In our case, the pizza ingredients included a small swipe of sauce, a slab of fresh mozzarella, some sprinkles of Parmesan, a dash of seasoning, and one pepperoni cut into quarters per roll. We ate them for lunch.
The extra eggs made them (and the crescent rolls) very light and fluffy. I’m thinking about adding another egg just to experiment, but at 4 eggs the dough already overflowed out of the breadmaker. 🙂 At our current baking rate, we’re going to need a chicken to keep up with eggs. Actually, Hana Kate is since she’s the primary lover of baking in our house..