THE MAGAZINE

Here is a pleaser among adults and kids alike. Fillings can be basic like sauce and cheese or more elaborate as in cooked sausage (lightly ground up) or pepperoni, peppers, olives, etc. Resist the temptation to use an excessive amount of sauce. Not only is it not necessary, it will cause the roll to split and separate. While you can use any tomato sauce of your choice I like to put together a quick sauce that is thicker and more concentrated in flavor. Recipe follows. Brushing the loaf with a light egg wash before baking gives it a nice texture and finish.

Sauce

• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, finely chopped
• 2 (8 ounce) cans tomato paste
• 1-1/2 to 2 cups water
• Oregano to taste
• Sea salt and cracked black pepper to taste

In a pan combine oil, onions and garlic over medium-low heat and sautŽ until golden. Add tomato paste and cook, stirring frequently for 3 to 5 minutes. Add water and stir to blend. Add oregano. Allow to cook for 15 to 20 minutes until desired consistency. Sauce should be thick but easily spread. If too thick, add a bit of water. Season with salt and pepper. Allow to cool fully before spreading on dough.

Pizza Roll

• 1 pound pizza or bread dough, either fresh or frozen (thawed according to package directions)
• 1/2 cup pizza sauce
• 1-1/2 cups shredded mozzarella cheese (not soft or fresh) shredded
• 1/3 cup grated Parmesan cheese
• Optional: thin slices of pepper, pepperoni or cooked ground sausage (enough to cover the surface of rolled dough)
• 1 egg

Preheat oven to 375 degrees. Prepare large rectangular baking or pizza pan by greasing and dusting lightly with cornmeal. Roll dough into a large rectangle out on a flat surface to slightly thicker than 1/4-inch thickness. Spread surface of dough with a light layer of sauce taking care to not reach the edges of dough. Sprinkle with shredded cheese and grated cheese and any additional toppings you choose. Beginning on one of the longer sides of the rectangle, gently roll (like a jelly roll) and pinch edges closed with seam of dough running on the side of the loaf. Transfer to prepared pan. In a small bowl beat egg with a bit of water and brush mixture over surface of roll. Place pan in upper half of preheated oven and bake for 30 to 35 minutes or until loaf is cooked and nicely browned. Allow to cool before cutting in slices with serrated knife.