Sauce:
- 1 jar of your favorite marinara sauce
- 2 cups of chopped veggies (spinach, bell peppers, mushrooms, onion, tomatoes, carrots, zucchini)
- 1 jar of your favorite marinara sauce
- 2 cups of chopped veggies (spinach, bell peppers, mushrooms, onion, tomatoes, carrots, zucchini)
Chop veggies and saute for 3-4 minutes or until slightly tender. Blend in a high powered blender with marinara sauce.
Crust:
- 2 cups flour (I use whole wheat, but you can do 1/2 wheat and 1/2 all-purpose)
- 2 1/4 tsp rapid rise yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water
- 3 tablespoons olive oil
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Whisk together the warm water and the oil and add to the dry ingredients. Mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
- Place dough in a large, lightly greased bowl, and cover with plastic wrap. Allow to rest for 30 minutes in a warm, draft-free place. Dough should almost double in size.
- Preheat oven to 400 degrees F.
- Remove the dough from the bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough into a ½-inch thick rectangle, about 12 by 10 inches.
- Spread with your sauce over the dough, leaving a ½-inch boarder around the edges. Sprinkle with mozzarella cheese.
- Begin rolling the dough until you have one large roll. Slice into 8-12 slices and place in a greased muffin tin.
- Bake for 15-20 minutes or until rolls are golden brown and cooked through the middle.
