How to enter: Read the recipe and come up with a creative name for these rolls. Go to foodnetwork .com/namethisdish and enter your best name from February 2 to February 23, 2016.
This month’s winner will receive a trip for two to New York City, including dinner in Little Italy, and the runner-up will receive $500 cash, compliments of Ragú!
ACTIVE: 30 min l TOTAL: 3 hr l MAKES: 9
1. Make the dough: Combine the yeast, sugar and 1 cup warm water (100˚ to 105˚) in a food processor and pulse once. Let sit until foamy, 5 to 10 minutes. Add the olive oil and pulse to combine. Combine the ﬂour and salt in a medium bowl, then add to the food processor and pulse until the dough comes together. Transfer to a lightly ﬂoured surface and form into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. 2. Make the rolls: Stretch the dough into an 8-by-12-inch rectangle on a lightly ﬂoured surface. Spread the marinara sauce on the dough all the way to the edge; top with the pepperoni and 1¾ cups mozzarella. Starting from a long side, tightly roll up the dough, slightly stretching as you go, to form a 14-inch-long log. 3. Coat the bottom and sides of a 9-inch square baking dish (preferably glass or light metal) with cooking spray, then line the bottom and sides with parchment paper, leaving a 1-inch overhang. Cut the log crosswise into 9 rounds. Arrange cut-side up in the prepared pan in 3 rows of 3, slightly touching. Cover with foil and set aside, 20 to 30 minutes. 4. Preheat the oven to 375˚. Bake the rolls, covered, until the cheese begins to melt and the rolls are pufy, about 20 minutes. Uncover and continue baking until golden brown, about 20 more minutes. Sprinkle with the remaining ¼ cup mozzarella and the parmesan; continue baking until the cheese melts, about 7 more minutes. Let cool slightly in the pan. Top with basil.
FOR THE DOUGH 1 teaspoon active dry yeast 2 teaspoons sugar 1 tablespoon extravirgin olive oil, plus more for the bowl 2½ cups all-purpose flour, plus more for dusting 2 teaspoons kosher salt FOR THE ROLLS ½ cup marinara sauce 4 ounces sliced pepperoni 2 cups shredded mozzarella cheese (about 8 ounces) Cooking spray 1 tablespoon grated parmesan cheese Torn fresh basil, for topping
FOOD NETWORK MAGAZINE
What do you think?
CRÈME DE LA CRÊPE
Shannon Goodrich Slidell, LA
Planet of the Crêpes Abby Heideman Chesterfield, MO
Mount Rum-More Kathryn Kalinin Hamilton, MT
Crêpes Brûlée Alexandra Schneider Raleigh, NC
ROLLS PHOTO: RYAN DAUSCH; FOOD STYLING: JAMIE KIMM. CAKE PHOTO: JOHNNY MILLER.
NO PURCHASE NECESSARY TO ENTER OR WIN. Name This Dish! contest is sponsored by Hearst Communications, Inc. Beginning February 2, 2016, at 12:01 a.m. ET through February 23, 2016, at 11:59 p.m. ET (the “Entry Period”), go to foodnetwork.com/namethisdish on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, telephone number, e-mail address and original recipe name based on the dish that appears in the March 2016 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Must have reached the age of majority and be a legal resident of the 50 United States, the District of Columbia or Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/namethisdish.
Name This Dish!
Dream up a clever name for these rolls and you could win a trip to New York!