We love making our homemade pizza, I mean what better meal is there to involve everyone in the family? In the summertime we do it on the grill, in the winter we throw it in the oven, toasted on a hot stone with a sprinkle of cornmeal to crust up the bottom oh so right.
But wait, how did this happen? We have leftover pizza dough? “Hmmm,” me thinks. Let’s give some Killer Garlic Rolls a try.
In our former life, one of our go-to eats when friends came to visit was C&O Trattoria. It’s a solid neighborhood spot steps from Venice Beach that hosts self-serve Chianti in casks hung on the wall and huge—no I mean HUGE—portions of pasta, salads and apps.
It’s super popular with the 20-something crowd and local beach goers, probably due to its decent prices and a great patio that hums with large birthday parties as waiters clink glasses with diners during the twice nightly sing-along of ‘That’s Amoré’. And believe me, the singing gets ‘better’ as the night gets longer.
It’s a busy place. Cheap food, cheap wine. And good fun.
So to appease the patrons strewn up and down the sidewalk anxiously awaiting their name to be called for a seat, C&O serves their Killer Garlic Rolls to anyone within arm’s reach of a waiter jostling through the crowd with a platter piled high. *Disclosure: My Alaskan Malamute may have ‘accidentally’ snarfed a Killer Garlic Roll from a dangling hand on our nightly walk to the beach. Apologies were accepted. And she had killer breath afterward.
And so with that extra left over dough about to waste away in my fridge, I thought I’d give the garlic rolls a try. And let’s just say, I pretty much killed it. Like in a good, good way.
If you don’t have left over dough, go ahead and make up a batch fresh. It’s totally worth it.
Killer Garlic Rolls
- pizza dough recipe or store bought
- 4 T butter
- 4 T olive oil
- 4 garlic cloves minced
- 1 1/2 T dried oregano
- sea salt flakes
Preheat oven to 425 degrees. Make pizza dough according to directions. Divide dough into 6 sections and then again into 4” X 1/2” length ropes. Roll rope out to 5” in length and form into a knot tucking the ends under into a ball about the size of a ping pong ball. Place on cookie sheet sprayed with cooking spray and sprinkle with sea salt. Bake for 10-12 minutes. While knots are baking, bring butter and olive oil to a low simmer in a sauté pan. Add garlic and oregano and remove from heat. Do not simmer garlic. Gently toss knots in butter mixture and serve immediately.
*When I have small batches of leftover dough I make these in my toaster oven. They cook a tad quicker due to the smaller volume but come out tasting just as great.
And now, a few more dough-ey delights.
photo > Donuts to Delirium
From ta girl who loves her pizza takeout, Donuts to Delirium creates a take-off from one of her favorite pie joints to create a sweet version of pizza dough leftovers with Pizza Express Dough Balls, sprinkled with powdered sugar and dipped fantastically in what else? Nutella!
photo > The Girl Who Ate Everything
Thanks to a super easy bread yeast, Christy found herself inspired to create The Girl Who Ate Everything‘s Peanut Butter and Jelly Braid bread for her kids lunch boxes. And then a Taco version too. I wonder if she’s looking to adopt me? (And her Cinnabon Rolls don’t look to shabby either.)
photo > Living Tastefully
Could a birthday get any better than one with pizza for breakfast? Living Tastefully’s creation of Birthday Donuts uses a standard dough sweetened with honey, plopped in a batch of hot oil after which Eileen dunks them in cinnamon sugar. Pizza’s never tasted so sweet.
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