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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Thursday, September 15, 2016

Copycat Doubledave’s Pizza Rolls


One of the first Aggie games I ever attended started out with a stop at Doubledave's. I had never been to a Doubledave's before, but C raved about their pizza rolls.   At lunch, they are usually served on a buffet and he can eat a dozen or so.  I am not a huge fan of pepperoni, but I will tolerate it in pizza rolls.  Miss F and C were thrilled with these.  Next time I make them, I will definitely double the recipe, since I was left with only one pizza roll to eat.  Thankfully, I had a big salad, so I wouldn't be starving after having dinner.  This recipe was guided by a post on TexAgs.
Copycat Doubledave’s Pizza Rolls

½ cup warm water
1 teaspoon active dry yeast
1 ½ teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil
1 ½ cups bread flour
4 slices provolone cheese, halved
40 pepperoni slices
½ cup crushed tomatoes or ranch dressing

In the bowl of a stand mixer, stir together the water, yeast and sugar. Allow to sit for 5 minutes, until the mixture begins to get bubbly. Add the salt, oil and half of the flour. Turn on the mixer on low and add remaining flour ¼ cup at a time, until it is all incorporated. Swap out the mixer for the dough hook and knead for 6 minutes. Form into a ball and cover with plastic wrap. Allow to rise for 1 to 2 hours.

Preheat the oven with a pizza stone inside to 425 degrees. Roll out the dough into a 12” circle. Line the edges with the provolone slices and top with the pepperoni slices, 5 per half slice of cheese. Cut the dough into 8 pizza slices. Roll each up like a croissant. Place the rolls on the pizza stone and bake for 12 to 14 minutes. Serve with warmed crushed tomatoes or ranch dressing.



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