Yet another attempt to fill my children with good energy. These are a simple, easy to sell, snack, made by wrapping pepperoni in pizza dough with some jarred pasta or pizza sauce and then sprinkling cheese on top. I used turkey pepperoni and added a healthy serving of spelt flour and flax seeds to the dough to keep things in the good-for-you category and the kids love them. I love it when I can feed them what I want and have them think they are getting something treaty. These also freeze really well, so make a big batch and have them ready to pull out for those, busy, on the go days.
This is the pizza dough recipe I have been using for years, although I change it every time depending on what flours, seeds, fresh herbs, etc. I happen to have in the house when I make it. I find that if you are going to go with more than 1/3 whole wheat, you should switch the sugar for honey and double it, but that 1/3 is really as far as you want to go if you want it to retain it’s pizza dough goodness. Feel free to add fresh or dried herbs to the dough for extra flavour, or knead in some cheese; you can also leave out the flax seed if that’s not your thing.
2 1/4 tsp active dry yeast
1/2 tsp brown sugar
1 1/2 cups warm water
1 tsp salt
2 tbsp olive oil
1 cup spelt flour
2 cups (or more) unbleached all purpose flour
1 heaping Tbsp milled flaxseed
1. In a large bowl (or the bowl of your stand mixer), dissolve the yeast and brown sugar in the water and let sit for 10 minutes or until foamy.
2. Stir the salt and oil into the yeast mixture, then add spelt flour, 1 1/2 cups all purpose flour and flax seed. Stir until flour is incorporated and you have a shaggy dough.
3. Either turn out onto a well floured surface and knead for 8 minutes or strap the dough hook on your stand mixer and start it up (you will probably only need to knead it for 5 or 6 minutes in the stand mixer). Either way, you are going to end up adding at least another 1/2 cup of flour, probably closer to 1 cup, before you end up with a nice smooth, elastic dough, that’s still very soft.
4. Transfer dough to a well oiled bowl, turning to coat, then cover and let rise in a warm place for about an hour, or until doubled in size. Punch down and form into a tight ball. Let relax for 2 minutes before proceeding.
At this point you can make into two round pizzas or, in my house, two mini pizzas for the girls to decorate for themselves and one cookie sheet sized pizza. I bake my pizza in a well preheated 425 degree oven for 15-20 minutes, or until the cheese is melted and golden and the edges of the crust are browned.
Or, you can proceed with the wraps.
Pizza wrap ups
10 sticks turkey pepperoni (or pepperoni of your choice, or rolled up ham, maybe slices of sweet peppers, whatever you like on pizza really)
1 small jar pizza or pasta sauce (or homemade stuff, if you have it)
1 cup (approx) grated cheddar cheese (I used an old white cheddar, because I had it, but orange cheddar would have made my children happier)
1. Preheat oven to 425 and prep 2 cookie sheets with parchment or silicone. Cut the pizza dough into ten equal portions (you could also double this, halve your pepperoni sticks and have a smaller, snackier size wrap). Using your hands, stretch each portion of dough into an oval/rectangle shape long enough to accommodate the pepperoni stick.
2. Spread about a heaping tablespoon of sauce on each wrap. The sauce really keeps this moist, so don’t be skimpy, but keep in mind that you need to keep the edges of the dough clean or they won’t seal properly and your wraps will open up when you bake them.
3. Place a pepperoni stick in the middle of each wrap, then bring up the sides, one over the other, and pinch them together. Place on prepared cookie sheets a few inches apart and sprinkle evenly with the cheese.
4. Bake in preheated oven for 12-16 minutes, or until cheese is melted, and the dough is lightly browned all over. Let on cool in pan on rack for 10 minutes, but certainly enjoy while warm.
Makes 10 wraps. Good in fridge for 2 or 3 days or in freezer for 2 months.