This recipe combines a few of most people’s favourite things into one delectable, unforgettable savoury delight. They’re a magical combination of buttery biscuit dough laced with pizza sauce, cheese, and toppings, and I could honestly eat these things all day long.
Most pizza bun recipes rely on yeast dough (the same stuff pizzas are made with) which needs up to an hour of rising time before you can work with it. Quick biscuit dough, on the other hand, can be mixed, shaped and popped into the oven within minutes. Use your family’s preferred pizza toppings; you can even use store-bought refrigerated biscuit dough if you’re really pressed for time.
I can’t wait to add some caramelized onions and chèvre to my next batch. Then after that, it’ll be prosciutto and thinly sliced pears. The possibilities are endless! Of course, like all good pizza creations, these biscuits are great straight out of the oven or straight out of the fridge; they're perfect for packing in lunchboxes too!
Ingredients
Directions
Preheat oven to 425F. Line a large baking sheet with parchment paper and set aside.
Combine flour, salt, baking powder and cream of tartar in a medium bowl.
Using a box grater, shred the cold butter into the flour mixture. Toss with a fork or your fingers to evenly distribute butter into the flour.
Add milk and stir until just combined.
Scatter a little flour on your work surface and turn the dough out onto the floured area. Knead 8 – 10 times until dough comes together; note that it will still be somewhat sticky.
Lift up the dough and scatter more flour on the work surface. Use your hands to flatten the dough into a rectangle approximately 9 x 14 inches. Lift the dough up as needed and scatter a bit more flour to keep it from sticking to the work surface.
Working with a long side of the rectangle closest to you, spread the pizza sauce on the dough, leaving a 1 inch border free at the top.
Scatter pizza toppings over sauce, followed by cheese.
Starting with the edge closest to you, roll up the dough into a cylinder, pressing on the border to seal the roll.
With a sharp knife, cut into 1 inch slices; lay them flat on the parchment-lined baking sheet, about an inch apart.
If you like things really cheesy, sprinkle a little more mozzarella on the pizza rolls.
Bake for 18 – 20 minutes, until biscuit dough is puffed and brown and filling is bubbly.
Serve hot or at room temperature. Leftover biscuits freeze well.
Makes 14 pizza biscuits.
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