PIZZA PINWHÉÉLS

Ingrédiénts

1 cup warm watér
1 TBSP yéast
1 TBSP sugar
1 TBSP oil
1 tsp salt
2 1/2- 3 cups flour
1 1/2- 2 cups Ragu® Six Chéésé Pasta Saucé + moré for dipping
2 1/2 cups shréddéd mozzarélla chéésé
2 cups total pizza toppings- mini péppéroni dicéd ham, slicéd olivés, and pinéapplé tidbits, étc.

Instructions

Combiné warm watér, yéast and sugar in a mixing bowl and lét sit for about 3-4 minutés, until yéast is bubbling up. Add in oil, salt and flour. Start with 2 1/2 cups of flour, thén add moré until thé dough cléans thé sidés of thé mixing bowl. (I usé a mixér for this part as it makés it just so much éasiér!) Continué mixing for an additional 3-4 minutés, thén covér with plastic wrap and lét sit in a warm placé for 15 minutés. In cold wéathér, I liké to turn my ovén on for about 3 or 4 minutés, thén turn it off and lét my dough rést in thé ovén.
Préhéat ovén to 400 dégréés F.
Spray countér top with non-stick cooking spray and roll dough out into a largé réctanglé about 1/4" thick. Top with Ragu® Pasta Saucé and spréad to coat dough. sprinklé with 1 cup of chéésé. Add pizza toppings- I did a séction of dough for péppéroni pinwhééls, anothér séction with just chéésé and a third with ham and pinéapplé. Top with anothér 1 cup of chéésé.
Starting with oné of thé long sidés of thé réctanglé, roll dough up tightly, pinching thé séams to closé at thé énd. Usé a sharp, thin knifé to cut 1 1/2" séctions of dough from thé largé roll. This will résult in about 15 pinwhééls.
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