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Old 11-09-2011, 11:34 AM   #1
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Pizza Buns

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.

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Old 11-09-2011, 11:43 AM   #2
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Sounds like a winner!!!
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Old 11-09-2011, 11:56 AM   #3
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Sounds good to me.
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Old 11-09-2011, 12:20 PM   #4
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Here they are rolled up and ready to go in the oven after they rise a bit more..
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Old 11-09-2011, 01:28 PM   #5
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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'!
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Old 11-09-2011, 01:38 PM   #6
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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.
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Old 11-09-2011, 01:49 PM   #7
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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
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Old 11-09-2011, 01:55 PM   #8
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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.
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Old 11-09-2011, 01:57 PM   #9
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I used a regular bread dough. Maybe I will attempt them again some day, keeping in mind the suggestions you made.
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Old 11-09-2011, 02:09 PM   #10
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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.
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