Smokey Pizza Roll
This is the Smokey Pizza Roll recipe.
- Prep: 45 min
- Cooking: 30 min - 35 min
- 1 1/3 lb (600 g) 1 ball whole wheat pizza dough
- 2 cups (500 mL) Canadian Smoked Caciocavallo cheese
- 10 oz (300 g) frozen spinach thawed
- 5 strips pre-cooked bacon diced
- 2 tbsp (30 mL) dried porcini mushrooms
- Salt and freshly ground pepper to taste
- Flour for dusting
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Preheat oven to 350 °F (180 °C).
Soak dried porcini in enough boiling water to cover for about 30 minutes, or until proper rehydrated. Drain. Keep the soaking water for later use. Chop the porcini. Set aside.
Drain the spinach in a colander, pressing with the back of a large spoon to remove excess liquid. Set aside to drain.
Cut a piece of parchment paper slightly larger than 16 x 11-inch (41 x 28 cm).
Dust ball of dough with flour and place onto parchment paper. Stretch dough to a 16 x 11-inch (41 x 28 cm) rectangle. Evenly spread spinach over the surface of the dough, follow with bacon and mushrooms. Season with salt and pepper and top with cheese.
Using the parchment to help you get started, roll the long side of the dough tightly over the filling to make a log, seam-side down. Lift the parchment with the roll onto a baking sheet.
Bake for 30-35 minutes or until crust is golden and crisp.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||43 % / 477 mg|
|Vitamin B12:||51 %|