Preheat the oven to 450 degrees F.
Turn out the pizza dough onto a cutting board. Flatten the dough and press out the bubbles. Pull the dough into a rectangle roughly the size of a sheet of notebook paper. Dump out the wing sauce into the center of dough, and use a spoon or cake server to evenly spread the sauce all over the dough.
Cut the sauced dough in half the short way, then cut each half further into 3 even strips. Grab the ends of one strip and fold the sauce side over onto itself, twirling the dough strip into a tube so the hot sauce is inside and the white dough is on the outside.
Transfer the dough twirls to a cookie sheet, making sure they do not overlap. Bake on the center rack of the oven until browned but still soft inside, 8 to 10 minutes.
Cut in half, pile onto a serving tray, and serve with your favorite blue cheese or ranch dressing for dipping.
On twirling dough: Fold over one end of sauced dough strip at a 45 degree angle to the strip, similar to how one folds an American flag into triangles. Repeat until all the sauced dough is twirled into tubes, with the sauce showing like candy-cane stripes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rocco's Little Chicago Pizzeria, Tucson, AZ
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