One Recipe, Two Meals: Pizza Rolls for the Kids and a Dressed-Up Pie for You

Pizza rolls for the kiddos! And fancy-pants pizza for you, but you can have the rolls too — if you want, which you probably do.
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PIZZA. It's pretty much the one food that satisfies the entire world. Every single person on the planet. Every last human being, I tell you!

Don't quote me on that.

What's even better than an incredible pizza with gourmet toppings and loads of fresh cheese? Pizza ROLLS. Kind of like the ones you ate after school as a tot, but better! These are fluffier. These are cheesier. These have spinach in them so that you can say your kids ate a salad.

Oh, by the way, I'm Bev! I'm new. Does my hair look OK? I'm so, so excited to be here, starting a brand-new series on FN Dish! I'm going to be sharing two-part recipes with you, with the first part of each recipe being kid-friendly, and the second half being fit for grown-up faces. Strong enough for a man, but pH balanced for women.

Wait, that's … hold on.

So my recipe today is obviously pizza. It starts off as homemade rolls for your littles, and then gets a little fancy face-lift for your adult mouth.

A few notes about the pizza:

1. Choose whatever gourmet mushrooms you love! I bought a sampler pack, but shoot, if morels are in season, do that! Chanterelles work, trumpets work, even creminis work. Just go for it.

2. If you can't find prosciutto, thinly sliced pancetta is also a fantastic topping.

3. Swap out arugula for the spinach if you want.

4. Eat all of it at once.

5. Duh.

One Recipe, Two Meals: Pizza Rolls for the Kids and a Dressed-Up Pie for You

2 pounds pizza dough, divided
1 cup pizza sauce (more if you need it!)
1/2 cup chopped fresh baby spinach, plus another cup loose
8-ounce block mozzarella cheese, shredded
1 egg, lightly beaten
1 tablespoon butter
1 teaspoon extra-virgin olive oil
2 to 4 balls bocconcini (fresh mozzarella)

8-ounce package of mixed gourmet mushrooms (the package I buy contains trumpet, brown clamshell and velvet pioppini, but any mushroom you want to use is fine)

2 slices prosciutto
Freshly sliced Manchego cheese
Torn basil, for garnish

Preheat oven to 400 degrees F.

Roll out 1 pound of the pizza dough mounds on a floured work surface. Using a pizza cutter, trim the edges until you have a square shape. Starting from about an inch from the bottom end, spread the pizza sauce in a thin line, from the left side to the right. Top with a sprinkling of chopped spinach and a small sprinkling of shredded mozzarella cheese. Starting from the bottom, roll the dough over the filling, and then roll one more half turn. Using a pizza cutter, trim the dough, forming a long tube shape. Then slice the tube into 1 1/2-inch pieces, pinching the dough on each end, forming a little roll.

Continue with the rest of the dough by repeating the process. If you have leftover dough, either freeze for later use, or make some quick breadsticks.

Place the rolls on a lightly sprayed baking sheet and brush the tops with an egg wash. Bake for 13 to 16 minutes, or until golden brown on top. And the cheese might be seeping out on the sides, which means you've done something right in life.

While the pizza rolls bake, heat the oil and butter in a saute pan. Add the mushrooms and saute until tender, about 3 minutes. Season with salt and pepper.

Cut the remaining pound of pizza dough in half, and roll out on a floured worked surface, until you get two roughly 8-to-10 inch pizzas.

Evenly spread the pizza sauce over both crusts. Follow with an even scattering of mushrooms, baby spinach and the remaining shredded cheese. Tear the small fresh mozzarella balls into pieces and scatter them over the top of the pizzas. Slide back into the hot oven and bake until the dough is cooked through and the cheese and browned and bubbly.

Take out of the oven and top with torn prosciutto, basil leaves and some good shavings of the manchego cheese. Serve and inhale.

Follow Bev on her blog, Bev Cooks, if you think you can even handle more.

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