Two Pizzas, Calzone, Cinnamon Rolls & Bread - A Tale of Five Loaves

It is said that you can't ever have too much dough.
 I'm pretty sure this saying was meant for bread dough, but that's what I got.

I had a bag of Rhodes Bread Dough (5 loaves) in my garage refrigerator. The temperature in the freezer was apparently lower than the outside temperature. Resulting in the bread dough thawing.

When life gives you lemons, you make lemonade. In my case life gave me 5 loaves of bread dough, so I got to baking!

I started but cutting & measuring out one pound hunks off the big mass of dough.

Once the bread dough is thawed, it's a short period between start and finish on any of these projects.
I made these 5 items in an afternoon.

I made a traditional round 12 inch pizza; a rectangular Sicilian pizza; Cinnamon Walnut Rolls, a Ham & Provolone calzone and a white bread.  Below are the photos and the gadgets I used.  My house smells like a bakery! That's a good thing.    If I left out anything, leave a comment, I'll be sure to reply.

Rolled dough into a 12 inch circle, sprinkled corn meal onto the tray of  my Presto Pizza Pizazz

Added sauce (Barilla), fresh shredded mozzarella, parmigiana, oregano , extra virgin olive oil.
Let rise 10 min.

Set the Pizazz for a 20 minute cooking time.

Done!

I also cooked my free sample of Ristorante Pizza (frozen) from my bzz campaign, on my  Pizzazz.

One pound Rhodes bread dough, lightly brushed with olive oil.

Baked in a 350 degree oven for 25 minutes.

Nicely browned with a crisp outside crust.

                                                                                          

Roll 1 lb. bread dough loaf into a 12 x 16 rectangle

Add cold cuts and cheese down the center.

Using kitchen shears, cut strips on each side.

Cross strips over each other, rub top with olive oil, add oregano. Optional: sesame seeds.

Slide onto a 12 x 16 tray let rise 10 min. 

Once it rises, bake in a 350 degree oven for 25 minutes.

Baked calzone.

Piping hot, cheese melted, bread perfectly cooked.

                                                       

Roll bread dough into a 12 x 16 rectangle.

Filling, 1 stick softened butter, 1/2 cup brown sugar, 1 Tbsp. cinnamon. Mix .

Dollop mixture over the dough.

With a rubber spatula spread filling mix from top to bottom.

Chop approx. 1 cup of walnuts, or pecans.

                                                              

Fold over to start your roll. Then roll to the end, be sure the seam  is on the bottom.

I used this Birkmann Brotform Bread pan.

                                                                  

Cut the roll into 1 1/2 inch sections. You should get 12 pcs.

Place sections spiral side up.

I moved two into the middle. Let rise 10 min. 

Bake 350 degrees 25 minutes. Add dollop of glaze. When the glaze warms, spread it with rubber spatula.
For the glaze: 2 Tbsp. melted butter, 1 cup powdered sugar, 1 Tbsp. milk or cream, 1 tsp. vanilla, 1 tsp. orange zest.

Sicilian Pizza
Roll bread dough into a 12 x 16 rectangle, move onto a baking sheet, that has olive oil drizzled on the bottom.
Add sauce, cheese & your favorite toppings. Let rise 35 minutes until nice and thick.
Bake at 350 for 25 to 30 minutes. Cool cut & serve!