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1 pkg. dry yeast
1/2 c. warm water
1/2 tsp. honey
4 to 5 c. wheat or white flour
1 Tbsp. oil
1 c. water

1 clove garlic, minced
1 lb. crushed tomatoes or 3
small cans tomato sauce
1/2 lb. Mozzarella cheese,
sliced or shredded
1 Tbsp. grated Parmesan cheese
or Romano cheese
2 Tbsp. olive oil
dash of salt, pepper, oregano
and basil

Dough: Dissolve yeast with honey and 1/2 cup water;
let stand 10 minutes. Put 4 cups flour in large mixing bowl;
stir in oil, water and yeast mixture. Mix thoroughly. Knead 8
to 10 minutes. Let dough rise 1 hour until doubled. Punch
down and roll on floured surface to about 1/2-inch. Cut into
rectangles about 4 x 6-inches or desired size of pizza roll.
Sauce: Place all ingredients (except the Mozzarella
cheese) in a crock-pot and simmer on low for about 2 hours.
Let cool to room temperature. Hot sauce will make dough soggy.
Rolls: Place a small amount of sauce on the dough
rectangles, spreading it to cover the entire piece of dough.
Sprinkle Mozzarella cheese over half of the dough. Roll up the
dough burrito-style, sealing edges with moistened fingers.
Place rolls on a cookie sheet. Allow to rest for about 10
minutes. Bake in a hot 500 degrees oven until dough is golden brown.
Serve rolls with a side bowl of hot pizza sauce for dipping the
pizza rolls in. These freeze beautifully. Can be reheated in
the microwave.
Variations: You may wish to add slices of mushroom,
olive, shredded beef, pepperoni slices or whatever in addition
to the Mozzarella cheese inside the pizza roll.

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