- They’re fast. Rapid-rise yeast allows you to have these oven ready in about 35 minutes.
- The sauce is thick and doesn’t run so you can roll these up and bake them without worrying about soggy dough.
- They taste good.
Rapid-rise (or ‘instant’) yeast gets mixed in right with the flour – no proofing or soaking. You use hot water, not lukewarm, and just stir everything together.
While the dough is rising, you just mix all the sauce ingredients in a bowl, and grate your cheese.
I like to keep a few batches of the dry dough ingredients measured out and stored in ziploc bags or mason jars – it makes an already easy recipe even easier.
- 1-1/2 cups / 375 ml all-purpose flour
- 1-1/2 cups / 375 ml whole wheat flour
- 1/4 cup / 60 ml ground flax you can substitute cornmeal or wheat germ
- 1 tablespoon / 15 ml rapid-rise or instant yeast
- 1 tablespoon / 15 ml sugar
- 1 teaspoon / 5 ml salt
- 1 cup / 250 ml hot water
- 2 tablespoons / 30 ml olive oil
- 1 tablespoon / 15 ml lemon juice
- 1/4 cup / 60 ml cornmeal
- 1 6 oz / 170 g can tomato paste
- 1 tablespoon / 15 ml balsamic vinegar
- 1-1/2 teaspoons / 7.5 ml brown sugar
- 1 teaspoon / 5 ml oregano
- 1 teaspoon / 5 ml basil
- 1 teaspoon / 5 ml dried parsley or 1 tablespoon / 15 ml fresh chopped parsley
- 1 tablespoon / 15 ml dried onion flakes
- 1/2 teaspoon / 2.5 ml garlic powder
- 1/4 teaspoon / 1.25 ml ground pepper
- 1/4 teaspoon / 1.25 ml chili pepper flakes optional
- 1-1/4 cups / 310 ml grated mozzarella cheese
- 1/4 cup / 60 ml grated Parmesan cheese
Stir together all-purpose flour, whole wheat flour, flax, yeast, sugar, and salt. Add hot water, oil and lemon juice and stir until dough forms a soft ball. Add additional water if needed to moisten all the flour. Add 1 tablespoon / 15 ml at a time and repeat as needed to form a soft ball of dough.
Sprinkle cornmeal on counter or cutting board. Put the dough on the board and knead for a few minutes until dough is smooth.
Cover dough and let it sit while you prepare the sauce. Let dough rise for 25-30 minutes.
Mix all the sauce ingredients together in a small bowl and stir until blended.
Line a baking sheet with parchment paper.
Sprinkle your rolling surface with cornmeal and roll dough out into a 12x16 inch / 30x40 cm rectangle.
Spread the dough evenly with the sauce using a spatula or knife to smooth it as close to the edges as possible. Sprinkle the grated mozzarella over evenly.
Roll the dough along the long side. You will have a 16-inch / 40 cm roll.
Cut the dough into twelve equal slices. (I find it easiest to get even pieces if I cut it in half, then cut each half into two pieces, then cut each of the pieces into three.)
Place the rolls on the lined baking sheet. Sprinkle each roll with 1 teaspoon of grated Parmesan.
Preheat the oven to 400 degrees F / 204 degrees C. Let the rolls rise on the counter while the oven preheats.
When the oven is heated, bake the rolls for 25-30 minutes.