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Brian Hillfirstname.lastname@example.org Cook of the week, Michaelle Catlett adds more cheese to her pizza rolls at her Cary home.
2 tablespoons olive oil 1 tablespoon butter
½ medium red or yellow onion diced
4 large cloves garlic, minced
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 tablespoon chopped fresh oregano (1 long stem) or 1 teaspoon dried
1 tablespoon fresh basil rolled and sliced (about 5-6 large leaves) or 1 teaspoon dried
2 tablespoon grated parmesan cheese
1 teaspoon sugar
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
1 pound store-bought or homemade pizza or bread dough
3-3½ cups shredded mozzarella, divided
Favorite toppings: cooked Italian sausage, pepperoni, ham, pineapple, sautéed green peppers, mushrooms, etc.
Heat oven to 350 degrees.
For the sauce: Heat olive oil and butter in a small sauce pan over a medium high heat. Add onion and garlic; cook a few minutes to soften. Stir in remaining ingredients and reduce heat. Simmer up to 30 minutes, as time allows, to combine flavors and thicken.
For the pizza rolls: Drizzle extra-virgin olive oil onto work surface, so pizza dough doesn't stick. Roll out dough into a large rectangle, about 12-by-18-inches. Spread a thin layer of pizza sauce over the entire surface of the dough; don't use too much or the pizza rolls will come out soggy. (Save any leftover sauce for another recipe).
Add your favorite pizza toppings and mozzarella, reserving about ¾ cup.
Pick up the long edge of the dough closest to you, and tightly roll the whole thing up jellyroll style into a log. With a sharp knife, slice into wheels about 1½ to 2 inches thick. You should end up with 8 or 9 slices. Transfer slices to a greased 9-by-13-inch baking dish, and lay them cut-sides up. Sprinkle the remaining mozzarella cheese over the top, and bake 30-40 minutes until golden-brown.
Serves four to six.
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