Best 2 No Knead Pizza Rolls Pepperoni Hawaiian Or Bbq Chicken Recipes

Indulge in a delightful culinary adventure with our collection of no-knead pizza rolls, a perfect treat for pizza enthusiasts seeking a quick and effortless meal. These pizza rolls are a versatile canvas for your creativity, allowing you to craft three distinct flavor profiles: pepperoni, Hawaiian, and BBQ chicken. Each recipe is meticulously crafted to deliver a symphony of flavors that will tantalize your taste buds. Whether you prefer the classic combination of pepperoni and mozzarella, the tropical flair of ham, pineapple, and sweet and tangy sauce, or the savory smokiness of BBQ chicken and bacon, these pizza rolls have something for every palate. So, prepare to embark on a culinary journey, and let your taste buds dance with joy as you explore the delectable world of no-knead pizza rolls.

Let's cook with our recipes!

NO-KNEAD PIZZA ROLLS (PEPPERONI, HAWAIIAN OR BBQ CHICKEN)

No-Knead Pizza Rolls (Pepperoni, Hawaiian or BBQ Chicken) image

These pizza rolls are made with the dough made with Recipe #387518. I've given a couple different fillings, however the recipe can easily be modified to fit your family's taste. Great for lunches!

Provided by Galley Wench

Categories Lunch/Snacks

Time 33m

Yield 24 rolls

Number Of Ingredients 15

Ingredients

1 lb refrigerated bread dough (No-Knead Flatbreads - Master Recipe (Pizza, Naan, Focaccia), grapefruit size piece)
1/2 cup pizza sauce
1 1/2 cups mozzarella cheese, shredded
4 ounces pepperoni, sliced (to taste)
1/2 cup parmesan cheese, grated
1/2 cup barbecue sauce
1 cup diced chicken breast, cooked
1 cup mozzarella cheese, shredded
1/2 cup Fontina cheese, shredded
pickeled jalapeno pepper (to taste)
2 tablespoons cilantro, chopped (to taste)
1/2 cup pizza sauce
1 (8 ounce) can pineapple tidbits, drained
1 1/2 cups mozzarella cheese, shredded
4 ounces deli ham, sliced

Steps:

Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
Preheat oven to 400 degrees F.
Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
Spread the sauce on the dough, then cheese and top with meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
Starting with the long end roll the dough into a log.
NOTE: Cut only the number of pieces you want to bake. The rest can be wrapped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
Using kitchen shears, cut the dough into 1/2 inch pieces.
Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.

NO-KNEAD PIZZA DOUGH

No-Knead Pizza Dough image

I've tried several no-knead bread recipes, and wanted to see if the approach would work for pizza. Happily, it does. Start the dough the night before and let it do its thing until you're ready to shape, top, and bake! If not using right away, wrap well in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.

Provided by LauraF

Categories Bread Pizza Dough and Crust Recipes

Time 18h30m

Yield 4

Number Of Ingredients 9

Ingredients

1 ½ cups all-purpose flour
1 cup bread flour
½ cup rye flour
1 ½ teaspoons salt
1 cup water
1 tablespoon olive oil
⅛ teaspoon active dry yeast
1 tablespoon water
1 ½ tablespoons cornmeal, or as needed

Steps:

Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry.
Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours.
Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.
Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top.
Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.
Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 368 calories, Carbohydrate 70.4 g, Fat 4.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 0.6 g, Sodium 876.1 mg, Sugar 0.4 g

Tips:

Use a good quality pizza dough. You can either make your own or buy it pre-made from the store.
Don't overwork the dough. The less you handle it, the better the pizza rolls will be.
Use a variety of toppings. The more toppings you use, the more flavor your pizza rolls will have.
Don't overcrowd the baking sheet. Leave some space between the pizza rolls so that they can cook evenly.
Bake the pizza rolls until they are golden brown and crispy.

Conclusion:

No-knead pizza rolls are a quick and easy way to enjoy a delicious homemade meal. With a variety of toppings to choose from, there's something for everyone to enjoy. Plus, they're perfect for parties and potlucks. So next time you're looking for a fun and easy recipe, give no-knead pizza rolls a try!