Last week I was in the mood for pizza. That’s a lie, I’m always in the mood for pizza. I usually opt for Hawaiian (ham and pineapple) but didn’t have any pineapple on hand. That didn’t deter me, and I made these pizza rolls for lunch with just ham and cheese. They are always a hit in our house, and I’ve made a couple of adjustments to them since the first time I made them. Kids love these. A tiny ball of pizza dough filled with ham, cheese, and pineapple that you can dip into sauce . . . what’s not to love?

Whole Wheat Pizza Rolls (adapted from Our Best Bites)

Dough:

1 1/2 c warm water
1 T honey
1 T active dry yeast
1/2 tsp salt
3-4 1/2 c whole wheat flour, divided

Combine water, honey, and yeast in large bowl (or the bowl of your mixer). Let stand 10 minutes or until yeast is bubbly.

Add salt. Stir. Add 1 1/2 c flour and mix well. Add more flour until dough pulls away from sides of mixer, or dough barely sticks to your finger.

Place dough in oiled bowl (glass or metal) and cover with clean dish cloth. Let dough rise in a warm place 45 minutes.

Remove from bowl onto well floured surface. Roll out dough into a rectangle 12×8 inches. Using a pizza wheel, cut the dough into 24 squares.

Toppings:

Grated cheese, ham, pineapple tidbits, mushrooms, olives, green peppers, pepperoni, etc. Basically your favorite pizza toppings.

Preheat oven to 425

Place some cheese, ham, and pineapple in the middle of each square of dough. Fold up edges and seal the dough to make a small ball. Place seam side down in a 9 inch pie tin. Continue with the rest of the dough.

Brush tops with melted butter. Sprinkle with garlic salt, Italian seasoning, and Parmesan cheese. Bake for 10-12 minutes or until tops are browned.

Serve with your favorite marinara or dipping sauce.

Thoughts:

We like these a lot. I probably make them once every couple of months. They are easy to prepare and are a fun variation on pizza.  I make whole wheat dough because I don’t ever use white flour anymore and it tastes delicious! One thing I find is that I often have too much dough. I end up squeezing off little bits of each ball once the toppings are inside, just so that there isn’t so much dough on the bottom. The best thing about these is their versatility. You can mix up any pizza toppings and create your favorites. They also make great leftovers for lunch the next day.