Makes 8 - 10 Rolls
These rolls are great as an appetizer, brunch or served with a salad it can easily be a meal because they are full of goodness. You will see I made two batches at once for a brunch, the second was a simple ham and cheese for the kids. Serve with zesty ranch dip or to make it a meal add a salad.
Ingredients
1 Pillsbury pizza crust dough
1 tbsp flour
1 shredded zucchini
1 cup chopped bell pepper
1 cup chopped cooked chicken
¼ cup grated parmesan cheese
3 tbsp sour cream
2 tbsp mascarpone cheese
1 tsp Lawry’s garlic salt
1 egg
1 cup shredded mozzarella cheese
Directions
Unroll pizza dough and sprinkle with flour
Using a rolling pin roll out pizza dough until 1/8th inch thick
Pat down zucchini with paper towel to take away excess liquid
Combine zucchini, pepper, chicken and parmesan cheese in a bowl
Whisk together sour cream, mascarpone and garlic salt
Spread sour cream mixture on to dough
Place chicken mixture on top of dough ensuring you spread evenly
Starting at the short end, roll up the pizza dough
Cover the dough with saran wrap and put into fridge for 15 minutes
Preheat oven to 400°F and line a baking sheet with parchment paper
Unroll each pizza log and cut into 8 pieces thick or 10 thinner pieces
Place pieces on to baking sheet
Beat egg brush on each roll
Bake for 20 minutes and sprinkle mozzarella cheese all over the rolls
Bake ten more minutes until cheese if gooey
Take out and let sit for five minutes
Serve with a salad or zesty ranch dip
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