• Preparation Time 30 minutes, plus 1 hour and 50 minutes rising time
  • Baking Time 35 minutes
  • Makes 18 pizza spirals
  • Freezing Excellent
  • Pizza Spirals
    Pizza Spirals

Ready.
Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

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Ingredients

  • Dough
  • 1 tsp sugar
  • 1/2 cup warm water (110-115°F/45-56°C)
  • 1 envelope active dry yeast (2 1/4 tsp/11 mL)
  • 1 cup milk
  • 2 tbsp butter or margarine
  • 2 tbsp sugar
  • 1 1/2 tsp salt
  • 1/2 cup warm water (110-115°F/45-56°C)
  • 5 1/2 cups Robin Hood® Best For Bread Homestyle White Flour, divided
  • Filling
  • 2/3 cup prepared tomato sauce
  • 3 cups grated mozzarella cheese, divided
  • 2 cups cooked peppers, mushrooms or any vegetable of your choice

Serving Size: 18 pizza spirals

Next

Directions

Serving Size: 18 pizza spirals

  • Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  • Heat milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
  • Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into a ball.
  • Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
  • Place in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
  • Let rise in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).
  • Punch down. Turn out onto lightly floured board and divide into 2 equal portions. Cover with tea towel and let rest for 10 minutes.
  • Grease and line 2 9” x 13” (3 L) baking dishes with parchment paper, overlapping the 2 long sides for easy removal.
  • Roll out each piece of dough on a lightly floured surface to 12” x 9” (30 x 23 cm) rectangle.  Spread 1/3 cup (75 mL) tomato sauce on each rectangle, sprinkle 1 cup (250 mL) cheese over tomato sauce on each rectangle, top with vegetables. Roll up tightly from long side. Pinch edges to seal together.
  • Cut each roll into 9 slices each. Place 9 slices, evenly spaced into each baking dish. Sprinkle slices with remaining cheese.
  • Cover, let rise in warm place until double in size, about 40 minutes.
  • Preheat oven to 375°F (190°C).
  • Bake in preheated oven, on lower oven rack, for 30 to 35 minutes. Remove from pans immediately by carefully using the handles of the parchment paper. Place on wire cooling rack. Serve while hot.
Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.

Heat milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.

Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into a ball.

Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).

A fun way for your kids to help is by letting them get their clean fingers messy again by giving them their own piece of dough to knead.

Place in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.

Let rise in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).

Punch down. Turn out onto lightly floured board and divide into 2 equal portions. Cover with tea towel and let rest for 10 minutes.

Grease and line 2 9” x 13” (3 L) baking dishes with parchment paper, overlapping the 2 long sides for easy removal.

Show your kids the importance of parchment paper to keep things from sticking by letting them help with this step.

Roll out each piece of dough on a lightly floured surface to 12” x 9” (30 x 23 cm) rectangle.  Spread 1/3 cup (75 mL) tomato sauce on each rectangle, sprinkle 1 cup (250 mL) cheese over tomato sauce on each rectangle, top with vegetables. Roll up tightly from long side. Pinch edges to seal together.

Let your little ones help by adding the cheese and vegetables.

Cut each roll into 9 slices each. Place 9 slices, evenly spaced into each baking dish. Sprinkle slices with remaining cheese.

Cover, let rise in warm place until double in size, about 40 minutes.

Preheat oven to 375°F (190°C).

Bake in preheated oven, on lower oven rack, for 30 to 35 minutes. Remove from pans immediately by carefully using the handles of the parchment paper. Place on wire cooling rack. Serve while hot.

Finish

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