Pizza rolls should taste like pizza, savory pepperoni, gooey cheese, fried in a homemade dough? I don’t think I’ll ever burn the roof of my mouth again with a Totino’s Pizza Roll.
125g all-purpose flour
20g tapioca starch
1/2 teaspoon (3g) fine sea salt
70g warm water (100F)
4g vegetable oil
6oz (170g) pancetta, ¼” strips
3 tablespoon (30g) extra virgin olive oil
4 cloves garlic, finely chopped
2 red Fresno chilies, finely diced
28oz (794g) can crushed tomatoes
3 springs (6g) fresh thyme
Salt & Pepper to taste
Filling & Assembly:
1 cup (60g) Monterey Jack, grated
1 cup (60g) low moisture mozzarella, grated
1/2 cup (30g) Parmigiano Reggiano, grated
1/2 lb 227g) pepperoni, ¼” cubes
Dough from above or 1 pack square wonton wrappers
1 large bunch of basil
2.5 quarts (2.4L) vegetable oil for frying
In a medium sized bowl add flour, tapioca starch, and salt; whisk till combined. Then add water, mix with a fork until you get a shaggy dough. Then knead by hand until smooth and extensible, about five minutes. Cover with plastic wrap and let it rest for 30 minutes at room temperature.
Remove the plastic wrap, and cut your dough into four equal pieces. Roll each piece on a pasta roller until you get a sheet about ⅛” thick.
Cut it into 2.5” by 2.5” squares. Keep them covered and dusted heavily with cornstarch, so they do not stick or dry out.
Set a medium sauce pot over medium heat, add pancetta olive oil and cook until brown and crispy, around five minutes, stirring often.
Then add garlic, red fresno chilies, and saute until beginning to soften, about 1 minute. Then add crushed tomatoes, thyme, season lightly with salt and optionally a pinch of sugar.
Bring to a boil over medium high, immediately reduce the heat to low, then simmer and reduce for eight minutes, stirring occasionally. Season it with salt and pepper to taste.
Filling & Assembly:
In a small bowl mix monterey jack, mozzarella, and parmigiano until thoroughly combined.
Assembly.- Place a square of your dough on a work surface, add ½ a teaspoon of your cheese mix, followed by a scant teaspoon of sauce, a few pieces of pepperoni, and finally add another ½ teaspoon of your cheese mix.
Lightly damp the perimeter of your dough with water, fold one corner over the filling, then fold the opposite edge over that to form a tube. Next, fold the bottom corner up and over, making sure to seal the edges all around it, and last, fold the top down to fully seal. Repeat with the rest of your filling and dough.
Fill up a five-quart pot with oil, and heat up to 375F. Fry your “rolls” in two or three batches for around 2 to 3 minutes each or until you get a nice golden brown crisp exterior.
Remove and drain on a wire rack, and repeat with the rest of your pizza rolls. Enjoy while hot and still crisp.