The Art of the Pizza Roll, Tailgate Chefs- Game On!

Game Day, Game Day, Game Day!!  College Football is Kicking Off!!  I believe in the Football/Tailgate Cuisine Movement, support it 100%!  I love the playfulness of the food, the comradery it inspires between guys and their grills, the artisanal care that nonchefs are putting towards the pop up tailgate table.  The craft direction is strong within this mouthwatering cuisine.  It is downright hard to find someone that does not have fond memories of tailgate food.

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Thank you Emily for the deliciousness, for the loving tenderness you put towards this football food recipe.

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Perfect Pizza Crust (if you’re in a jam, buy the premade dough in your grocery store)

  • 2 cups bread flour
  • 1 1/2 tsp. instant yeast
  • 1 tbsp. extra-virgin olive oil
  • 3/4 tsp. salt
  • 1 cup hot tap water

In a stand mixer with a dough hook attachment place the flour, yeast, and salt. Quickly mix together the dry ingredients.  Pour in the oil and hot tap water and stir for about 10 seconds. The dough should be wet enough to leave a little residue on the side of the bowl at this point but not so wet that it’s gooey. Adjust if needed with a little flour or tiny bit warm water. Knead for about 5 minutes until the dough is smooth and elastic. Dough should be tacky to the touch. Do not add any flour or water after the dough is done mixing.

In a deep oiled mixing bowl, place the dough ball and place plastic wrap or damp towel directly over the dough.  Allow to rise until doubled in size, I set mine outside in the warm air, but near a window, or even a warm oven will do. Once risen, punch dough to deflate it.

  • 1 cup Pizza Sauce
  • 1 ½ cup mozzarella cheese
  • 4 Tbsp. melted butter
  • 3/4 Tbsp. garlic bread seasoning

Make pizza crust according to directions and let raise once. After it has risen, turn it onto a counter sprayed with cooking spray and roll it out thin, in the shape of a rectangle. Spread sauce; you may only need 1/2-3/4 cup but you can use the rest for dipping after the rolls are cooked. Add cheese and start rolling the dough tightly in a neat line. When there’s about an inch of dough left, stop rolling and pull the edge up and over, pinching it closed.

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With a serrated knife, gently slice about 1-inch thick. Lay the rolls in a 13×9-inch baking pan, sprayed with cooking spray. You should get about 12 rolls out of the dough. Cover lightly and let the dough rise again until about doubled.

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Preheat oven to 375 degrees. Combine melted butter and garlic bread seasoning and brush over the tops of the rolls. Bake for about 17-20 minutes.

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Serve warm either plain or with extra pizza sauce for dipping.  Reheat any leftovers in the same fashion you would with leftover pizzas. Or if you are taking to the tailgate party, wrap them in a sheet of foil and warm them on a low heat grill.

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We are heading out to the Alabama and Virginia Tech game today and can’t wait to see what we find at the lot full of tailgate parties!! Roll Tide!

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