Making Totinos Pizza Rolls at Home | But Better

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining flavor.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in calories and fat.

pizza sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Homemade sauce can be fresher and healthier.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Go to Walmart to buy ingredients for pizza rolls.

Prepare dough by mixing 125 grams of all-purpose flour, 20 grams of tapioca starch, and 3 grams of fine sea salt.

Add 70 grams of very hot water to the dry ingredients and mix until a shaggy dough forms.

Knead the dough until smooth for about 5 minutes, using heat-proof gloves if necessary.

Cover the dough with plastic wrap and let it rest for 30 minutes.

In a medium saucepan, add 6 ounces of pancetta and a light glug of extra virgin olive oil over medium heat.

Cook the pancetta for 5 minutes, stirring often, until it releases its fat and becomes brown and crisp.

Add 4 cloves of thinly sliced garlic and 2 finely diced red fresno chilies to the pancetta and sauté for about 1 minute until fragrant.

Pour in a 28-ounce can of crushed san marzano tomatoes and a splash of water, along with 3 sprigs of fresh thyme, salt, and a small pinch of sugar.

Bring the sauce to a simmer over medium heat, then reduce to low and let it cook for 8 minutes, stirring occasionally.

Season the sauce to taste with salt and pepper once done.

Dice half a pound of mini pepperoni into quarter-inch cubes.

In a bowl, combine 1 cup of braided monterey jack cheese, 1 cup of grated low moisture mozzarella, and half a cup of grated parmigiano-reggiano cheese.

Take the rested dough, cut it into four equal pieces, and roll each piece on a pasta roller to about an eighth of an inch thick.

Cut the rolled dough into 2.5-inch by 2.5-inch squares and keep them covered with cornstarch to prevent sticking.

For assembly, place half a teaspoon of cheese in the center of a square, followed by a scant teaspoon of sauce, a few pieces of pancetta, and a couple of tiny cubes of pepperoni, then another half teaspoon of cheese.

Dampen the edges of the dough with water, fold one edge over the filling, then fold the opposite edge over to form a tube, sealing the edges tightly.

Fold the bottom corner up and over, sealing all around, then fold the top down to seal completely.

Repeat the filling and sealing process until all filling or dough is used.

Heat 2.5 quarts of vegetable oil in a 5-quart pot to 375°F.

Fry the pizza rolls in batches for 2-3 minutes until they are light golden brown and puffed.

Carefully remove the rolls with a spider and drain on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens