get baking with
rosanna
pansino

DIRECTIONS

For the dough:

• Preheat the oven to 350°F, and line and grease the baking pan with parchment paper.
• In a large bowl, whisk together 3 cups of flour, sugar, Fleischmann's^® RapidRise^® Yeast and salt.
• In a small bowl, add the milk and butter. Heat until very warm, about 120°F–130°F.
• Add the butter mixture to the dry ingredients and mix well with a spatula.
• Add the eggs and 2 cups of flour and mix again.
• On a lightly floured surface, knead the dough for about 5 minutes or until smooth.
• Place the dough back in the bowl and cover with plastic wrap. Let it rest for 10 minutes.

FOR THE FILLING:

• In a small bowl, mix together the brown sugar, cinnamon, and nutmeg.

MAKING THE ROLLS:

• On a floured surface, roll out the dough to a 14”x 20” rectangle about ¼” thick.
• Use a pastry brush or back of a spoon to spread the softened butter evenly over the dough.
• Sprinkle the filling evenly over the dough, making sure all areas are covered. Then top with the diced apples.
• Roll up the dough, “jelly roll” style, and cut 12 rolls that are 1-½” thick.
• Place the rolls in the prepared pan. Cover and let it rise for 30 minutes.
• Bake at 350°F for 30 minutes.

MAKING THE TOPPING:

• In a medium saucepan, melt the butter over medium heat.
• Add the brown sugar and heavy cream. Whisk constantly until dissolved.
• Bring to a boil for 2 minutes.
• Remove from the heat and let it cool for 10 minutes.
• Pour the sauce over the cinnamon rolls.
• Top with the diced apples.

DIRECTIONS

For the dough:

• Preheat the oven to 425°F. Line a baking pan with parchment paper.
• In a large bowl, whisk together the flour, Fleischmann's^® RapidRise^® Yeast, sugar and salt.
• Add the warm water and corn oil and mix together until well combined.
• On a lightly floured surface, knead the dough for about 3 minutes. The dough should form a ball and will be slightly sticky.
• Place the dough back in the bowl and cover with plastic wrap. Let it rest for 10 minutes.

To Assemble:

• On a floured surface, roll out the dough to a 6”x 20” rectangle about ¼” thick.
• Gently slide a piece of parchment paper underneath the dough.
• Using the knife, cut out 3” tall triangles about ½” apart on the bottom of the rectangle.
• Spread the pizza sauce on the top of the dough.
• Sprinkle the mozzarella cheese evenly.
• Place the pepperoni slices on top, slightly overlapping each one.
• Fold the cut ends over the toppings. Press the ends together and tuck the excess dough underneath.
• Carefully curve the top end of the dough to the left to make a candy cane shape.
• Bake in the oven for 15–20 minutes.
• Sprinkle with parmesan cheese and garnish with basil leaves. Serve warm.

DIRECTIONS

For the dough:

• Preheat the oven to 425°F, line the baking pan with parchment paper.
• In a large bowl, whisk together the flour, Fleischmann's^® RapidRise^® Yeast, sugar and salt.
• Add the warm water and corn oil and mix together until well combined.
• On a lightly floured surface, knead the dough for about 3 minutes. The dough should form a ball and will be slightly sticky.
• Place the dough back in the bowl and cover with plastic wrap. Let it rest for 10 minutes.

To Assemble:

• Cut the mozzarella sticks into 1” pieces and set it aside.
• On a floured surface, form the dough into a soft ball and divide into two.
• Roll the dough into a long rectangle and cut into 2” squares. You will need 22 total.
• Take a piece of mozzarella cheese and wrap it with the cut dough. Form it into a ball and place it seam side down on the lined baking sheet. Repeat with the remaining dough and cheese pieces to form a tree shape.
• In a small bowl, beat together the egg and water to make an egg wash.
• Use the pastry brush to cover the dough with the egg wash.
• Bake in the oven for 18–20 minutes.
• In a medium bowl, mix together the melted butter, parmesan cheese, basil, parsley and rosemary until well combined.
• While warm, brush the topping generously on top of the pizza balls.
• Sprinkle with red pepper flakes.
• Serve warm with marinara sauce.