Bratwurst goes well with tangy, flavorful German potato salad.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Freeze Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 12 pizza pinwheels |
Ingredients
- 1 ½ cups self-rising flour, plus more for kneading
- 1 cup whole-milk plain Greek yogurt
- ¼ cup pizza sauce
- 2 ounces sliced pepperoni
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter, melted
- 2 teaspoons freshly grated Parmesan cheese
- ½ cup marinara sauce (Optional)
Instructions
- Mix flour and yogurt together in a large bowl until it forms a ball. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.
- Roll out dough into a 10×14-inch rectangle. Spread with pizza sauce. Cover with pepperoni and sprinkle with cheese, leaving a 1-inch border bare on one long edge of the rectangle so dough can be sealed once it’s rolled up.
- Roll up rectangle starting from one long end and seal roll by brushing a bit of water on the inner edge of the dough. Place roll on a sheet of parchment paper and freeze to firm up and make the roll easier to cut, 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Slice roll into 1-inch pieces and place on the prepared baking sheet 2 inches apart, reshaping rolls if needed. Brush tops with butter and sprinkle with Parmesan cheese.
- Bake in the preheated oven until lightly browned, 18 to 22 minutes. Serve with marinara sauce for dipping, if desired.
- You can make your own self-rising flour. For every 1 cup of all-purpose flour, add in 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
Reviews
My family raved over these! Definitely a keeper, and so easy to make.