I thought this recipe would be perfect for cleaning week, especially right after the kids post because my kids LOVE to help when we make stuffed pizza rolls, but holy crap there is also a huge huge mess.
That doesn’t mean I don’t cook with them. Usually there is extra messiness when my children help (even more so when flour is involved) but its worth it. Afterwards they love eating the food they cooked-without complaining-and they have learned something useful. Aaaaand not to get all sappy on ya, but its usually pretty awesome quality time.
Ok, so here is the thing, after every meal and snack my floors are demolished. 4 kids will do that to ya. I am not a sweeper, and I have tried a few different hardwood floor vacuums. This Dyson is pretty new to the Fowler family, but it is amazing. Unlike the other cordless vacuum/hardwood floor vacuum I have bought, the battery charges AND stays charged. Unlike the other hardwood floor vacuums I have wasted money on this one has a powerful suction and gets all the crumbs in the corners. Unlike my other hardwood floor vacuums– my kids can work this baby like a dream. SO. I highly recommend the Dyson V6 cordless vacuum.
Now lets explain these caprese garlic rolls!! We are taking the ingredients of a caprese salad and stuffing them in a thin layer of dough. Rolling and baking.( No rising required.) Fresh mozzarella a must! Sounds too perfect, huh?
Using our pizza dough recipe, roll dough out on floured surface. Cut with a pizza cutter into about 2″ by 2″ squares.
Fill with pesto, freshly diced tomatoes and fresh mozzarella.
Pinch corners together, and fold up sides.
Lay seam side down, brush with olive oil and sprinkle your favorite garlic salt on top. bake. dip. devour.
Now. Isn’t this nice?
If you have missed them, check out these related cleaning posts:
- 1 12 oz log of fresh mozzarella
- 1 jar pesto
- 1-2 to matoes
- 10-15 basil leaves
- 1 TBSP Olive oil
- your favorite garlic salt
- 2 cups flour
- 1 cup hot water
- 1 TBS yeast
- 1 TBS sugar
- 1 TBS shortening
- 1 tsp salt
Starting with 1 1/2 cups of flour, Mix all dough ingredients until well blended and sticky. (When combining the ingredients put the yeast on the flour so it doesn't touch the hot water until everything is mixing).
Slowly add flour until dough forms a ball and pulls away from the side of the mixer.
Preheat oven to 400 degrees.
Unroll your pizza dough onto a lightly floured surface. Use a pizza cutter to slice the dough into 2" squares.
Dice tomatoes small. chiffonade basil, and mozzarella you can cut or tear into small chunks.
Place 1 tsp pesto, cheese and desired toppings on each square.
Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed 9x13 pan (or similar sized dish).
Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning.
Cook them in the oven for about 15-20 minutes or until golden brown on top.
Serve warm with marinara sauce on the side for dipping.