Posted by Ashleyhttps://www.thereciperebel.com/pizza-buns/
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about 45 pizza buns
Crowd-pleasing pizza buns that are perfect for lunch or a snack! Easy to freeze and grab on the go when things get busy.
- After the first rise, roll out your bun dough into a rectangle. I wanted my buns smaller (toddler-sized), so I made sure my rectangle wasn't more than about 8" wide. You can always do bigger if you like. I wanted it pretty thin, so the dough wouldn't get too thick and take over -- I wanted a good dough-to-filling ratio. **I split my dough in half so it was easier to work with.
- Spread a thin layer of sauce on your dough. You don't want it oozing out all over the place, so don't lay it on too thick.
- Top with chopped pepperoni and cheese. (If you've divided your dough in half, make sure you only use about half)
- Roll up slowly, starting with the long end. Be careful not to squish out all of your filling. When you get to the last inch or two, bring the end up and pinch together with your roll, so the rest of your filling stays in and your edge stays nice and clean.
- Preheat oven to 350 degrees F.
- Cut with a serrated knife to desired thickness (mine were about 1" thick). Place on a baking sheet lined with tin foil and sprayed with non-stick spray. I got 45 buns exactly and placed them in 3x5 rows on 3 baking sheets. I didn't want them to run together when they baked. If you do, you can put them closer together.
- Bake 22-25 minutes until lightly golden. Let sit 5 minutes before running a fork under the buns to loosen.
- Dive in or prepare for the freezer:
- Let cool to room temperature. Replace the tin foil with wax paper or plastic wrap and place buns back on the baking sheets, making sure they are not touching. Freeze for 1-2 hours until firm, then place in large freezer bags. Return to the freezer.