I nearly named this recipe “pizza doh” because it really didn’t look like it was going to turn out, but in spite of itself it ended up being something humans can eat. My better half described this recipe as “a fun way to eat pizza”, and I think that description is spot-on. The entire process of preparing this was equal parts recipe and experiment, and the results were favorable enough that I’ll be making this again.
” The tube detonated with a doughy ‘wump’ “
As usual, I did not come up with this idea myself. I was not influenced by any one recipe – simply browsing through dozens of “pizza roll” and “rolled up pizza” recipes available on the interwebs was enough to get an idea of what to do.
- 1 tube Pillsbury pizza dough
- 1 metric ton shredded mozzerella
- 1 gaggle pepperoni (I’m pretty sure they come in gaggles. If not, they should)
- green olives to taste (Read: The whole jar.)
- olive oil
- Italian seasoning
- 1 jar premade pizza sauce
Set your oven to 375 degrees F. Lay out a sheet of aluminum foil on a cookie sheet and mentally prepare yourself to open the tube of pizza dough. I know that opening the tube sounds simple, but it didn’t go so smoothly when I tried it. Perhaps it would have helped if I had read the directions, or perhaps I am exceedingly sub-par when compared to whatever Pillsbury considers to be the lowest common denominator. Regardless, when I pulled the little triangular tab, the tube detonated with a doughy “wump”, shredding the pristine sheet of rolled up pizza dough that was once inside. Super. If this same exact thing happens to you, welcome to the slow class – there’s an available seat right here next to mine. Do your best to patch together the tattered dough remnants into something vaguely rectangular and place it on the sheet of foil. Try not to dwell on this humiliating moment.
Add a layer of pepperoni directly onto the Frankendough, covering as much area as you can. Next sprinkle some shredded cheese…. No, not sprinkle. Sprinkle is too small of a word to describe how cheese is applied. Heap some shredded cheese on top of the pepperoni in an even layer. Wait, you’re saying. WAIT. Where’s the sauce?? Aha! That’s all part of the plan. The sauce comes later. Much later. For now just keep your socks on and do what I say.
Add any other toppings you like at this point, namely green olives. Lots of ’em. I’m not sure if any other pizza toppings actually exist, but if they do feel free to use them I guess. You can also dash a bit of Italian seasoning over the top of everything as well, and maybe add some garlic powder and Parmesan if you’re feeling extra sassy.
Starting at one of the shorter sides, carefully begin rolling up the whole mess into kind of a large mutated burrito. Lightly rub the top with some olive oil and a dust bit more Italian seasoning on top to help hide the horrific scars. Stick it in the oven for about 25 minutes or until the top is golden brown.
Ah. Well this is awkward. Quickly, cut the roll into slices before anyone notices that the whole operation has gone pear-shaped. At this point, just pretend like everything that has happened so far has been according to plan. The more confident you seem, the less likely guests will be to question your methods.
Serve the roll slices with some warmed up pizza sauce (for dipping) and try not to burn off all the flesh from the roof of your mouth.