How a Master Chef Recreates Totino’s Pizza Rolls — Plateworthy

Dust knife with corn starch to prevent cheese from sticking.

Slice low moisture mozzarella into planks about a quarter of an inch thick, then dice into small pieces.

Remove casing from pepperoni and slice into matchsticks, then dice to match the size of the cheese.

Add about 2 teaspoons of corn starch to the diced pepperoni to coat it evenly.

Dice onion and smash garlic, then chop garlic roughly.

Heat a quarter cup of canola olive oil blend in a pan over medium-high heat, then add sliced onions and smashed garlic.

Sweat the onions until very soft, then add 2 teaspoons of salt and reduce heat by half.

Add 2.5 cups of tomato puree, dried basil, oregano, and black pepper to the pan.

Blend the sauce until smooth, starting on low speed after cooling slightly.

Combine half a cup of the sauce, half a cup of mozzarella, and a quarter cup of pepperoni in a bowl and gently fold together.

Transfer the mixture into a piping bag and refrigerate for 30 minutes.

Mix half a cup of water, one egg, and salt in a bowl to combine for the dough.

In a separate bowl, combine 2 cups of all-purpose flour and pre-diced unsalted butter.

Add the wet ingredients to the flour mixture and mix until it resembles wet sand.

Knead the dough until tacky, then refrigerate for 30 minutes.

Roll out the dough on a lightly dusted cutting board to about an eighth of an inch thick, aiming for a 12 by 12 square.

Cut the dough into 1 inch by 2 inch rectangles, trimming as necessary.

Create an egg wash and brush it lightly on the edges of the dough rectangles.

Add about a teaspoon of filling to each rectangle and seal them, removing any air pockets.

Place the sealed pizza rolls into a blast chiller until rock solid.

Fry the pizza rolls at 350 degrees for 3 to 5 minutes to cook the dough.

Allow the fried pizza rolls to freeze to set the center.

Bake the frozen pizza rolls in an oven at 425 degrees for 6 to 8 minutes.

Season the pizza rolls with salt while hot before serving.

Equipment Needed

Spice Level:

Allergens