Pizza Buns

[Rocklobster]

I am making an attempt at pizza buns. I am using the same technique as cinamon buns but the filling is going to be garlic butter, marinara sauce, bacon, pepperoni, parmesan and mozza cheese. Here it is in progress. I will add a photo or two of the finished product. Not sure how it is going to turn out. I am going to add more mozzerella near the end to melt and brown on top of each bun.

 

[PrincessFiona60]

Sounds like a winner!!!

 

[purple.alien.giraffe]

Sounds good to me.

 

[Rocklobster]

Here they are rolled up and ready to go in the oven after they rise a bit more..

 

[Rocklobster]

Hmmmm. Here is the finished product. I'm not sure what to think. The flavor is there, but it is a lot of bread. Maybe they will be better suited cold. I can slice them across and use them as a sandwhich bun. Maybe put some salami, roasted eggplant and peppers, etc....
Thanks for gawkin'!

 

[Andy M.]

Sounds like a great idea!

Is the problem that there's not enough flavor for that amount of bread? Maybe you could make them smaller or add more filling, or both.

 

[Rocklobster]

I think that is the problem Andy. I was afraid to add too much sauce because it runs out the bottom and I didn't know if it would burn or end up with a soggy mess. Same goes for other ingredients. I was concerned that the inside wouldn't bake through. All in all, they are good, but not neccessarily a meal in itself, like a pizza slice would be. If you are a huge white bread fan, you would probably love them.
They certainly won't go uneaten. lol

 

[Andy M.]

Did you use pizza dough?

Maybe if you made the sauce really thick, it would stay better. Alternatively, You could roll the dough really thin so you end up with a thinner roll with a higher % of filling.

 

[Rocklobster]

I used a regular bread dough. Maybe I will attempt them again some day, keeping in mind the suggestions you made.

 

[Addie]

Rolling or stretching the dough out to a thinner consistency should solve the bread problem. The bonus of doing that is you will have more dough for more rolls. I would think the dough would absorb any extra sauce before it would leak out.

 

[pacanis]

Very valiant effort. They would probably be fine served warm with some marinara on top.

 

[Rocklobster]

Very valiant effort. They would probably be fine served warm with some marinara on top.

Don't count me out, yet. I am going to use them up as a sandwhich bun tomorrow. I handed a few out at work and everybody liked them. So, what do I know?

I'm a fighter. And, a wienner.

 

[Aunt Bea]

You might make the white bread fade into the background if you knead some items/herbs into the dough.

Brushing them with garlic infused oil when they come out of the oven might also help.

Keep trying!

I think you will come up with a winner!

 

[chopper]

Very valiant effort. They would probably be fine served warm with some marinara on top.

I was thinking you could have a bowl of marinate for dipping. Sounds like you and I are thinking alike.

 

[chopper]

I was thinking you could have a bowl of marinate for dipping. Sounds like you and I are thinking alike.

The auto correct changed it to marinate. I meant marinara.

 

[purple.alien.giraffe]

I was thinking either brush the top with garlic butter/oil or with a thin amount of pizza sauce (kinda like putting a glaze or icing on cinnamon rolls). You could also sprinkle the top with grated parmesan or some grated mozzeralla.

 

[spork]

How fun is that, Rocklobster!! Great idea, they look great. Maybe toast the pepperoni and bacon first into a crumble to give the soft bun's filling a toasty pizza crunch?

 

[TATTRAT]

I am in the "putting something on top" camp. Maybe even a little sauce, and mozz. . .then throw under the broiler to melt/brown a little. It's like frosting for 'em!