This recipe is made from the Constellation pizza dough. It is shaped into a jellyroll and cut into rounds. The filling can be substituted with anything you like. Vegetables also must be pre-cooked to prevent the dough from getting soggy. This makes a great appetizer that can be served with a dipping sauce, pesto, roasted pepper aioli, tomato basil are some ideas.
CONSTELLATION PIZZA DOUGH
1 ½ cup water
1 teaspoon yeast
4 ½ cups bread flour
2 teaspoons salt
1 tablespoon olive oil
Add the yeast to water and mix. Let rest for 10 minutes. Add flour, salt and olive oil. Mix until flour forms a ball without sticking to the bowl. If dough is too loose add more flour. Let rest for 20 minutes. Knead dough for one minute. Put in bowl, coat with 1 tsp. olive oil and cover with plastic. Refrigerate overnight. Take dough out and punch down. Divide and shape into two balls. Let rise at room temperature for 20 minutes.
FILLING
1 cup bacon-slice ¼”
1 cup onion-dice ¼”
2 cups sharp cheddar-grated
¼ teaspoon black pepper
Pre-heat oven to 400 degrees. Sauté bacon for 4 minutes. Cook until fat is rendered, do not brown. Strain and save the fat. Put bacon in to a bowl and cool. Pour bacon fat into a hot pan and add onions. Cook until translucent about 4-5 minutes. Mix with bacon and cool. Add cheddar, black pepper and mix.
Stretch dough out to 6×10 inch rectangle. Spread filling onto dough. Leave a ½” strip at the end of the dough, that’s is to seal the seam. Roll dough up like a jellyroll. Pinch the seam to seal it. Cut into 1” slices and put onto baking sheet cut side up. Let rise until double in size. Place in the oven and bake for 9 to 11 minutes. Let rest for 5 minutes and serve.