I was worried about the technique as I never had much luck working with pastry dough of any kind, but I followed the recommendations to freeze the tube for 15 minutes before working with the dough, then chilled the rolls overnight before slicing and baking. Quadrupled the recipe for a party of 30. I made half with diced pepperoni and mozzerella, and half "veggie" with marinated artichokes, minced garlic, chopped black olives and mozzerella. Served with pizza sauce to dip and this was the first dish gone at the party.
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?