I have all sorts of recipes that I've been wanting to make for the blog but I took the weekend off from recipe development. It's hard for me to take a weekend off because even though I still get to cook for the week, I always look forward to working on the blog post during my lunch breaks that week. So glad I still had this recipe in my "queue" to keep me entertained!
So the reason I took the weekend off was because I was working on a project. I've started a real email newsletter! If that's not as exciting to you as it is to me, let me explain. This newsletter allows me to send you updates of everything that's going on, including new recipes. I also have some email-exclusive content planned, although it's a bit far down the road for the moment. Right now, I just have an RSS style email sent to you every time a new post is published since I'm just starting out. But I think it will be a lot of fun and I'm looking forward to really digging into this new piece of my blog!
Now, if you're confused and thinking, "but I already get email notifications of your new posts from WordPress", those are something different and I don't have any control over those emails. Feel free to unsubscribe from those and sign up for the newsletter in the sidebar instead! (That's down towards the bottom of the page for the 60% of you reading this on your phones :))
Remember back in February when I contributed a bunch of recipes to Posh Paleo Magazine? We got together again and this time, they had me write an article - "7 Clever Uses For Your Blender Bottle". I was particularly excited to work on this because I've always loved writing and I got to combine that with my favorite subject - cooking! The article can be found in their April issue, which you can download for free by subscribing on their website. I've been enjoying their magazine so far and I think either the March or April issue is my favorite. They always choose a cute theme to go with the current month. You'll have to check it out.
If you've read this far into this blog post, you're probably growing impatient waiting for me to explain what the heck a calzone roll is. I dunno, I made it up. I just thought it would be a nicer presentation of a traditional calzone. I learned that sometimes Stromboli is rolled up this way and sliced after baking but apparently that's not the way Stromboli is typically made. Besides, I already picked out the recipe name and used it in the recipe, image texts, and Pinterest image by the time I learned that. Sunk cost fallacy.
I think these would make a cute appetizer for a party. Plus, you dip them in pizza sauce and it's like an unwritten law that dip foods belong at parties. Each batch makes 6 individual rolls. I would say 2-3 rolls is a good serving as an entrée. I also think that you should make cinnamon rolls for dessert to stick with the theme.
- 4 oz ground Italian sausage
- ½ Tbsp fat, I used bacon fat
- ¼ green bell pepper, diced small
- ¼ onion, diced small
- 1 batch multi-purpose dough, plus extra tapioca starch for dusting
- 2.5 oz pepperoni slices
- 1 C mozzarella or your choice of dairy free cheese, optional
- 5-10 fresh basil leaves, chopped
- 1 C pizza sauce
- Preheat oven to 350°F.
- In a small saucepan over medium-high heat, brown and crumble your Italian sausage until fully cooked. Set aside.
- Turn heat down to medium and melt the fat. Add bell pepper and onion and cook until softened, about 5 minutes. Set aside.
- Lightly dust a clean work surface and rolling pin with tapioca starch. Roll out dough into a ¼ inch thick square.
- Layer the pepperoni, Italian sausage, bell pepper, onion, mozzarella, and basil on the dough, leaving about a ¾ inch strip of the dough uncovered at the end farthest from you.
- Carefully lift the end of the dough closest to you and begin rolling it away from you to form it into a log.
- If the two ends of the log are jagged, you may cut those off. Cut the log in half into two equal sized logs. Cut each of those into thirds so you end up with 6 equal sized slices that look like cinnamon rolls.
- Line a metal baking dish with parchment paper and place the rolls cut side down in the dish. Bake 15 minutes or until dough has firmed up. You may bake an additional 5 minutes if you like the dough browned more.
- Once the rolls are cool enough to handle, serve them with hot pizza sauce for dipping.
If the dough starts to crack, it needs more water. Try adding a half tablespoon at a time until the dough is smooth.
I always recommend using painters tape to secure some parchment paper to a clean countertop so you can roll out your dough. You will still need to dust it with some tapioca starch but it makes cleanup easier and you can lift up one end of the paper to get started rolling up the dough.