Pizza Pinwheels

This is based on a recipe that I found from multiplydelicious while searching Tasty Kitchen for a recipe to use up some buttermilk we had in the fridge. The original recipe, Cheesy Pizza Scrolls looked absolutely delicious!
So I decided to make it, and change it up a bit to fit the ingredients I had, because quite frankly, I didn't feel like taking off my cozy slippers and going to the store, and because I prefer mozarella to cheddar. The two biggest appeals to this recipe was that first, it used more than a couple tablespoons of buttermilk (great since we had a bunch left), AND, the dough wasn't a yeast dough. I tried making a loaf of honey wheat bread the night before, and something didn't work out right. The finished product was quite dense to say the least. So I definitely didn't want to mess with yeast breads for a little while.
So the cooking began with the prepping of all the ingredients. (I didn't take pictures because I wasn't planning on writing about it. But the tasty smell while it was baking sure did change my mind!) I started making a simple pizza sauce with things usually in the cupboard- tomato sauce, tomato puree and a variety of seasonings that I thought would go well together.
I decided that since this was going to be my dinner, that I would add some more toppings to it- shredded chicken and chopped yellow onion (one of my favorite pizza toppings).
For the chicken, I drizzled some olice oil on it, sprinkled some salt and pepper, then baked it in the toaster oven for 25 minutes on 350 degrees. Let it cool, then shredded it up.
I shredded a bunch of mozarella. I like the way it looks and spreads better shredded than blitzed in the food processor.
Finally, time to make the dough. I get all of the dry ingredients mixed, and go to get my buttermilk that I had been searching and searching for recipes that called for it. And guess what...it was no good. It smelled kind of the same, but it was chunky. So, I used some regular milk spiked with about a tsp. of lemon juice.
Mixed, kneaded and rolled the dough out. Then covered it with some of the sauce, (saving the rest for dipping, or some spaghetti later) onion, chicken and cheese. Then the whole thing is rolled up like a cinnamon roll, and cut into 9 pieces. They are set, cut side up, in a greased 8x8 or 9x9 baking pan, and topped with even more mozarella.
They are then baked at 400 degrees for 25 minutes. I really like baked dishes in part because it gives me time to clean up all the mess from preparing the dish. Unlike most stove top prepared food where it usually needs some consistent attention, and there are lots of dishes left for after dinner- the time I like to just relax with my hubby.
Twenty-five minutes later, dinner was served...

(Best food picture of mine yet? I think so)

This recipe makes for a great appetizer, or even a dinner if served with a size salad. Yum!
Check out the original recipe, especially if you like cheddar! Cheesy Pizza Scrolls

Pizza Pinwheels

Dough:
2 c. all purpose flour
2 tsp. baking powder
1 tsp. sugar
sprinkle of salt
1 c. buttermilk (or regular milk spiked with a tsp of lemon juice)

Sauce:
1 8oz can tomato sauce
1 6oz can tomato puree
1/2 tsp. italian seasoning
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper flakes (optional, but I like the little kick of heat)
dash of pepper
1/2 tsp. sugar

1 1/2 cups shredded mozarella cheese, plus extra for sprinkling on top
Shredded chicken (I used almost a whole breast's worth)
Chopped onion (about 1/4 of a normal sized onion)

Preheat the oven to 400 degrees.
Mix together all of the sauce ingredients in a small bowl.
Shred the cheese into another bowl, if not already shredded.
To make the dough, combine all of the dry ingredients. Make a well in the center and add in your buttermilk. Mix it all together until it's one glob of dough. Turn it out onto a lightly floured board and knead until it's smooth. Roll out the dough into a 12x12in square.
Spread some of your suace onto the square, leaving about 1/2 inch on the side farthest from you sauce-less. Add your chicken and onion- or whatever toppings you want- just not too much, remember, we have to roll this up on top of the sauce. Then top with your cheese.
Start rolling the dough up like you would when making cinnamon rolls, starting with the side closest to you. Keep rolling until its all done- notice that some of the filling spreads when it's rolled? That's why we left the very end empty.
Cut your roll into 9 as-close-to-equal portions as you can and place in a greased 8x8 or 9x9 pan with the cut side up. Top with some more cheese if you so desire and bake for 25-30 minutes.


This recipe is linked to Foodie Friday!