Pizza Rolls

It was a loooong week last week. My sister and her baby ended up having some complications that required a longer hospital stay. Then we had her shower on the Saturday after the baby was born (oops!).

I had a particularly bad weekend, part of which was me somehow getting the van stuck sideways, at the bottom of my driveway, in a snowbank - twice.

Things seem to be getting back to semi-normal now and even though I'm still battling some pregnancy fatigue I am feeling pretty well for the most part. I'm hoping to take advantage of this second trimester reprieve before the weight and exhaustion of the third trimester hits!

Aaaand I've been cooking again! yay! Well, sometimes anyway.

Not in the mood for a regular pizza we decided to try a variation and do a sort of pizza roll type dinner.

We used our favorite no fail bread dough (Suzanne McMinn's Grandmother Bread).

Once the dough has gone through it's first rise - we punch it down and shape into two balls and let go through the second rise. Then, roll it out into a rectangle (or best you can) fill it with deliciousness.

We did a spinach, broccoli, pesto, garlic and ricotta filling (with mozzarella) and a ground beef, onion and cheddar cheese filling.

So, spread your filling around your dough. Then let your husband take over, haha. Mine did. Something about eggs and sealing it. Basically he whisked some eggs in a bowl, folded the dough over it's self in half and around. Just seal it the best you can! He used egg on the non-filling side to help seal it together. Brush egg over the top and slice a couple of vent slits in the top.

Bake at 450 till browned. We did ours about 23 minutes and they could have used maybe another 10. They were starting to brown, so we pulled them - but the leftovers were way better (and less soggy-ish).

Nom, nom, nom. These also froze really well. I'm thinking about making several more variations to stock the freezer. But maybe in single serving size instead of giant rolls? Oh, so many options!