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- Totino's Pizza Rolls.
I have eaten many in my childhood.
Ten-year-old Nyesha would have loved
to recreate these today.
And that's what she's gonna do.
We're going to make them,
we're going to fry them, we're going to freeze them,
we're going to bake them,
we're going to eat them.
Sounds like a lot. I know.
Stick with me.
It's worth it.
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I'm going to be using a low moisture mozzarella today.
I actually dust my knife with corn starch a bit.
And I find that that helps my cheese not to stick.
I sort of section this off down the center,
begin to create planks.
We're looking for about a quarter of an inch on this ruler.
Yes, the girl knows what she's doing here.
We slice this down and now we want to create a dice, right?
So simply achieved by running your knife down.
And so this will ensure that we have the perfect amount
of cheese in every bite.
The cheese is done and it's sort of tossed
in this cornstarch, right?
So what's going to happen is that it'll stay fairly separate
and we have a beautiful dice.
Moving on to pepperoni.
We're going to remove a little bit of that casing.
I want to slice these the same size as my cheese.
And so we want to create these sort of match sticks.
And then you run your knife opposite direction.
Generally, you'll get a lot more control off of your knife
if you're using the base.
I add about two teaspoons of corn starch.
So what this is going to do to our pepperoni
is lightly evenly coat
and actually sort of suspend the pepperoni
and the cheese in our sauce.
First part of our sauce,
we need to dice the onion and smash our garlic.
So I'm really just going to go in and slice these.
We just want to break them down so they cook quickly.
With the garlic really, I just want to smash
and then just give it a rough chop.
This is the base and the aromatics for our sauce.
Quarter cup of canola olive oil blend.
To this oil and a medium high heat
and we'll add slice onions and our smashed garlic.
What we want to do is really sweat these onions down
very, very soft
and that's going to add a really beautiful
amount of body to our passata or tomato puree.
I will add two teaspoons of salt.
So once these starts to come together,
just turn the heat down by half.
SO today I'm using two and a half cups of tomato puree.
I'm adding dried basil, oregano and black pepper.
Now that we have our sauce complete,
we're going to give this a blend.
Cool your sauce a bit first and start your blender on low.
(blender grinding)
We're looking really just for a nice, smooth consistency.
Now that we have our sauce complete
and our pepperoni and cheese diced,
we're going to combine the two.
Half cup of sauce,
half cup of mozz and quarter cup of pepperoni.
Just gently fold together.
We're going to place this into a piping bag
for easy distribution into our beautiful dough.
So I like to use a little butcher's twine, tie this off.
We are going to go into the fridge for 30 minutes.
All right, guys, time to make the dough.
So first step in this amazing dough,
kind of a an empanada meats, pizza dough, meats pie dough.
We want to mix our liquids, a half a cup of water
one egg and salt.
I like to mix my salt in with my liquids
to combine thoroughly.
So to start this dough,
I want to start with two cups of all purpose flour.
I also have some pre-diced butter that is unsalted.
And now we are adding our wet ingredients.
(blender grinds)
We're looking for a very consistent dough
and something that sort of resembles like wet sand.
So from here,
what I want to do is just kneed this dough a bit.
And what we're looking for here is a nice tacky dough.
So I'm going to allow this dough to sit in the fridge
for about 30 minutes.
So our dough is rested and we're going to roll it out.
I'm going to section this in half.
I' just going to lightly dust my cutting board,
essentially just so that it doesn't stick.
And so you want to roll your dough from the center
and you sort of end up with these sort of
larger pieces around the outside.
Rotate your dough one quarter turn and continue to roll.
We're looking for about of an eighth of an inch thick here.
This is a dough that has a nice buttery flavor
and consistency.
The butter's going to offer a good amount
of flake and tenderness to this dough.
Okay. So we're looking for about a 12 by 12 dough here.
I'm going to take a look at these see what we got here.
Okay. So this is about two inches by an inch.
Totino's calls me up they're like,
"Oh no, it's actually like 1.3 quarters."
I'm just going to cut this dough down the center.
Any dough that we're not using,
make sure we're always covering with a lightly,
lightly damp towel, just to ensure
that the dough is not going to dry out.
I want to create an egg wash
and the egg wash is essentially there
just to act as a binder for the edges.
A light brush of egg,
we're going to add about a teaspoon of fixture
per pizza roll.
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So from here, what I want to do
is I want to take out any air pockets that we have
because we do not want these beautiful pizza rolls
to explode.
I want them about one inch by two inches
and then I'll give them just another quick little trim
around the outside once these are sealed.
I love things like this.
It's like a few ingredients in a lovely little pocket.
So now we're going to throw these into the blast chiller.
Our pizza pockets have come out of the blast chiller.
They are rock solid.
I'm going to fry these pizza rolls
at 350 degrees for about three to five minutes.
So we're about 30 seconds out on our first fry.
And remember, this is just to cook the dough.
The dough is cooked through.
I'm going to allow these to freeze.
To set the center of these pizza rolls,
I want to bring down the internal temperature
and then we will bake them.
So these are going to go into a blast chiller.
Our pizza rolls have been frozen par cook,
frozen again and now they're ready for the oven.
These pizza rolls are going to go into the oven
at 425 for about six to eight minutes.
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Dang,
these are going to be like liquid hot magma inside (laughs)
Always making sure that we season when hot,
add a little bit of salt outside.
I have these really fond memories of being a kid
and like not being able to wait when they came out
of the oven and just like putting into my mouth
and my mouth burning.
I would like to point out that these pizza rolls
had less than 10 ingredients
and these pizza rolls have a paragraph of ingredients.
So this is real food.
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So good.
These are like super flaky quality ingredients,
amazing ratio of sauce and cheese.
I feel like a kid again.
Wow.
Who would have thought this would be so easy to recreate?
And it didn't take that much time.
Really, the most amount of time
was like the waiting to eat them.
Please leave your thoughts in the comments
and please definitely do not burn your mouth.
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