1 recipe of Emile Henry Easy Pizza Dough or store-bought pizza Dough
2/3 cup Ricotta Cheese
2/3 Shredded Mozzarella Cheese
Melted Butter or Extra Virgin Olive Oil
Parmesan Cheese- if desired
Chopped Parsley for garnish- if desired
Put the Emile Henry Crown Bread Baker in the oven and preheat to 450F.
Mix together the ricotta and mozzarella cheese in a bowl, season with salt, pepper, rosemary, thyme, and oregano to taste.
If you are making the dough, divide it into 8 equal pieces. If you are using store bought, unroll it and use a rolling pin to stretch it out just a bit and cut into 8 pieces.
To assemble the rolls, take one piece of dough and use the heal of your hand or rolling pin to flatten it out until it’s a thin circle and looks like a mini pizza base.
Place the dough in the palm of one hand, cup your hand just a little. Start with pizza sauce, then a dollop of the cheese mixture, and top with pepperoni slices.
To enclose the fillings, fold two sides upwards and pinch it together at the at the top.
Take one unsealed side in towards the middle and pinch, then repeat on the other side.
Finally, press and seal to make sure it's fully sealed, we don’t want leakage but things happen so it isn’t the end of the world, they will still be delicious. Then place completed rolls under a dry tea towel.
Repeat with the rest of the dough.
Let the rolls proof under the towel for about 30 minutes.
Remove the Crown Bread Baker from the oven and dust the cavities with semolina flour, this will ensure the rolls don’t stick.
Place the rolls in each cavity seam side down, brush the tops and exposed sides with melted butter or extra virgin olive oil and sprinkle with parmesan cheese. Put the lid on and bake for 12 minutes covered, and then an additional 10 minutes uncovered.
Let cool for 10 minutes before removing the crown from the baker and garnish with chopped parsley if you want.
Serve with marinara sauce or your favorite dipping sauce if you’d like.