Pastry Chef Attempts to Make Gourmet Pizza Rolls | Bon Appétit

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I made pizza ravioli should that be a thing dude like why is ravioli oh man I think probably is somewhere really yeah I’ve ever heard of it college dorm rooms this is that right [Music] hey everyone I’m Claire I’m in the v8s kitchen and today I’m making gourmet pizza rolls I’ve never had one of these before but in my mind it is a smaller hot pocket so I’m feeling pretty good about this today I do think growing up you had Totino’s pizza rolls Oreo Bagel Bites and in my house we had Bagel Bites I’ve sort of unbelievable them my mom let us eat that but this seems like a classic mom and dad aren’t home kids have to feed themselves kind of after school snack oh you guys this is the first time we’ve ever seen ingredients go into two columns don’t feel good about that I like the size a lot they seemed like they’d be fun to eat sort of little finger food there are little rectangles it’s like it’s wrapped around the two shorter sides and then the two longer sites are kind of crimped and pinched too close yeah they’re like little pillows they’re so cute Baker microwave my grace okay my microwave broke and it just shoots sparks so every time you turn it on even with nothing in it so we can’t unplugged it well one minute is really very fast all right they feel done is there a little sad I got kind of soft Chris is the right idea when he takes bites this small the crust just kind of really hard and chewy but overall it’s like I get it not bad pretty good I just think when you combine tomato flavor oregano cheese and pepperoni it just sends a signal to your brain that like you’re eating pizza Andy do you ever eat Totino’s pizza rolls no me neither so sad yeah the crust is really across this is so disappointing yeah it’s hard in my flavor Lord and it’s it’s dense I don’t want to be overly confident but having already done hot pockets the second smaller version I’ll be 9 nailed hot mic I think I’ll be done today yeah how about gets it all the work hmm very chewy yeah and dewy mm-hmm it’s like the brownie bite equivalent of pizza maybe like a thousand yeah probably without really realizing it yeah yeah the thing I like about these is I think there is so much room to make them really good for sure you know we’re nowhere to go but up but you get that a lot you look way better yeah please make them better yeah sorry that’s the glory okay okay bye bye yeah we have miss Debbie can I just look at what combination is oh oh you sausage and pepperoni seasoned pork chicken and beef pizza topping pizza and a golden crust sausage maybe in this order don’t make sense understand what this is doesn’t make any sense I don’t even know what’s in here it’s chicken and beef and pork maybe we do a sausage version for this one and maybe we make the sausage that could be fun right you guys this is one is so easy I’m loving today all right so I’m gonna take some measurements for the baked final ones lengthwise they’re about 5 centimeters then width is about 3.2 taller this counter get lower all right so here’s a cross section thank you looks very good did Hot Pockets have distinct pieces of cheese before you might microwaved it here’s my thought process these have to be baked in the turkey nose factory and then like flash-frozen in a package and then you are reheating them you’re not cooking them which tells me that this is cheese it just doesn’t know at all so it’s not you’re gonna get that stringy and that tells me that this is not real cheese it’s very easy to break these seems like they’re not well sealed but what I see is that there is no seam on the two shorter sides that it’s like a long filled tube of pastry with deposits of filling and then it’s like punched in between those areas of filling I think these do explode in the microwave and oven and so if these do then I can too and that’s fine I think it’s just not overheating them but I learn away from a hot pocket basically they need they they need to be vented I [Music] mean I wonder actually if it’s intentional that these edges are not well sealed and that maybe it’s there to give like not only the air somewhere to go but the kind of bubbling filling so that they don’t actually burst in other places the dough is pretty thin but I don’t think it’s Ystad so and it’s not flaky either so I don’t think it’s gonna be that hard really I’m at a plus confidence level because I think I have I think pretty much everything is a known quantity I highly gonna need water for this I take a break it’s so long so it starts here and it goes all the way over okay it’s time for my favorite part but I don’t know if this is gonna be so great reading the ingredients enriched flour and the seaweed flour nya Sara sulfate I am in mononitrate I believe Olek acids Breathitt made a puree and this is water tomato pay close parenthesis water cooked pizza topping with pork and chicken friends the AUSA’s made with pork and chicken bracket work mechanically separated chicken solve ice melter Dexter and foreign tapioca close friends with natural flavours close bracket water extern vegetable rotini Achatz soy flour about colorless bracket boy protein concentration sugar sodium phosphate hassium chloride hydrolyzed corn and soy protein soy flour yeast extract louis parentheses the tation mozzarella cheese this is water on oil modified starch to boil and it hates the sodium aluminium phosphate hafnium chloric acid Oregon tascam sorbet I get preservative clothes rack rhodium citrate odium phosphate titanium dioxide bracket artificial colorless bracket melter Dexter and magnesium oxide oxide him in a palmitate I believe invited v12 those parentheses vegetable oil pepperoni seasoned pork and beef pizza topping by the sea pork mechanically separated chicken saltines 2 percent or less of pepperoni bracket or mechanically separated chicken beef saltines 2 percent or less of I said extra support stock lactic acid starter culture oleoresin of paprika every sodium ascorbate odium night ray eh-eh-eh Teeter castles racquet spices extra oleoresin of paprika sodium ascorbate garlic powder natural flavor an altered extra sodium nitrate I have to guess the starter culture BHA BHT that your guess close bread contains less than 2% of on a fide corn starch you hydrated at free mozzarella cheese bread the seawater ml cheese culture at all in science that your gas vitamin A palmitate item in seasick close parenthesis sugar saw out of hide way he fed it soy flour right onion spikey that’s all cellular rehydrated enzyme modified cheese fantasy’s water Nellie’s culture called in size from the dextrose Walter Dexter and TBHQ recipes preservative close parentheses natural flavor I just blacked out I’ve never in my life I don’t know a mechanically separated chicken is but like why do they have to say that it’s mechanically separated what does that mean the separated part what’s being separated in the chicken so if you cut out all of that Brenda sees in brackets and then internal parenthesis and then more brackets what you have are the following flour tomato sausage invitation mozzarella cheese so it’s bright vegetable oil pepperoni and then a couple extras all right let’s go over to the computer I have to Google some of these things I can look at the handheld pizzas you know that looks so unashamed dispenses the filling and perfectly timed intervals it adds one ounce of filling for pizza one side a transcript so these are not fulfilling its roles but there’s some more ok I think that the filling is piped on top and then they really are formed like ravioli where they’re crimped along the edges and cut that I’m not quite sure how they get only seams on two sides sound on three sides and then they’re baked in the frozen pretty much is what I thought okay so my plan is start with the sauce because that has to cook for a little while I think I’m basically gonna use the same sauce method that I did for Hot Pockets so I have tomato paste red pepper flakes garlic and tomatoes and I’m gonna grab some basil from the walk-in basically the idea here is I want to make a really concentrated sauce that doesn’t have a lot of moisture in it I wanted to be very very thick and now my basil and then I’m gonna throw the whole thing in the oven my sauce is ready I’m gonna pull it out I stirred it about a half an hour ago and I think it’s done now we’ll talk around the edges but I think its overall it looks good so you let it cool down and then I’m going to puree it so now I want to move on to oh we’re gonna make the sausage that’s kind of the fun part I think for today we’re not starting with ground pork we’re starting with pork shoulder that I’m gonna cube and season and then we’re gonna grind it you can throw a four pound piece of pork cheese things like throwing a baby I’m gonna weigh out soft I have fennel seed black pepper whoo that’s a lot wow that is a really that’s a much more efficient pepper grinder than I have given that amount of black pepper I’m just gonna do 1/4 teaspoon of cayenne oh no the huh Cayenne this is smoked paprika 1/2 teaspoon of crushed red pepper flakes I’m gonna do it you go into any Cayenne that’s enough enough heat and red wine here which provides the liquid one teaspoon of finely grated garlic now I’m going to cube and weigh out two pounds of the pork shoulder take this off because we’re just gonna crown it into bits I’m just making the sausage itself and we’re not gonna put it in a casing if Brad were here he wouldn’t talk about the flesh and hawker which is we have a manual meat grinder that’s like by in german company called the name is flush and hugger all right so when i mixed the sausage i start with the garlic because the garlic as an ingredient doesn’t distribute as easily as the spices and I’m gonna go until I start to see a film develop around the sides of the bulb and now I’m gonna add the wine and I just keep mixing until you can see that the meat starts to look a little bit sticky and when I poke my finger into it see how it springs back that’s how I know it’s done what it’s a versatile test so they’re doing a little quick test fry off a patty just to make sure it’s the right texture okay this is cooked right yeah all right the whole point of this is that when I slice it it should cut cleanly and hold together all right that looks that looks like proper sausage no it’s good I’m a little heavy on the smoked paprika but it’s good all right sausage is done I feel really good about that now I’m gonna cook the sausage put it all together I’m gonna grate this parm I’m going to brown off the sausage and I want to break them up a little bit more all right looks good all right next cheese we got some low moisture mozzarella I think it could use some dried oregano all right I think the filling is done quite happy with it now we should move on to the dough and it’s probably late enough in the day that we have to start I just tomorrow my clock says 5:15 all right I really sort of think the dough is just flour oil and water I’m basically gonna go with a pizza dough that’s not leavened maybe adding a tiny bit of baking powder to give it some airiness because I think part of the problem is that on the pizza rolls it kind of got me it gets really hard I think it needs a little bit of aeration this is our trusty pasta roller it’s just a real easy way to make even thin sheets I didn’t start on the widest setting I started on the heart on the thinnest setting instead of the widest setting I been let’s try that again I start on the widest setting to gradually work it I might not want to go any thinner than this I just want to do a quick test with this Jo because I’m not really certain what the texture will be when it bakes my concern is that it’s gonna be very dry and cracker like I made two pizza rolls you know I’m not too worried about the shape or size all right so mine’s a little pale I think I didn’t make heart attack it’s sort of what this feels like the leaking I’m not sure what to do about that so what if I deep-fried then that gross no this drill is not good the problems with the stove is that a taste of raw flour like it hasn’t been cooked enough it’s terrible I can’t quite figure out what this dough is supposed to be like it’s not pizza dough and it’s not flaky dough it’s not puff pastry just not sure what I want this dough to be maybe just starting with actual pizza dough so like I used to dough since it is a pizza roll and then maybe we maybe we do deep-fry them is that a horrible idea no that’s a good idea okay I was thinking because I’ve already done a whole show about pizza dough called making perfect that I would start with that formula and we did use sourdough starter for that – lovin it I think that feels pretty gourmet Oh Brad you’ve got any starter you starter dough can I have fun oh yeah nothing in the fridge though oh my god okay I also thought that it would be fun to really upgrade the pizza rolls by milling our own flour I also just love using a grain mill my favorite tool in the whole kitchen I think it’s very heavy please don’t throw it at me so this is a grain mill whole grains go in here there is a grinder inside flour comes out as they brine the starter no so what happened here this is actually leftover from pizza making perfect that’s the recipe anything what keeps our rolls oh you’re making beats pillows are you yeah weren’t you here to say oh no you weren’t what kind of a question is oh you mean what brand name I thought these are rules or something out oh maybe I’m thinking of a hot pockets so they used to be triangle maybe right Jesus be trying I’m starting oh my God look no amount of ingredients did you read this yeah it took me like 10 minutes longer than most books I’m like okay all right 45 minutes later I’m gonna make a dough I’m gonna do a mix of freshly milled flour and bread flour so this starter is still really cold but I think I have enough that I can kind of scrape off the sides of the container so I do have to combine it with found active dry yeast just to make sure that we have bread by the end of the day I find myself feeling very soothe and calm in a way that I never have on I’m a mix I’m gonna cover it let it rise you know let it go until it’s about doubled in size more or less all right so while I’m waiting for the dough to rise I’m gonna grab my filling from day one but Jesus what if it dropped and then splattered everywhere this is bread sauce okay my plan is to form these like ravioli so I’m going to actually set myself up with a tray with parchment paper and I’m going to just portion out all the amounts of filling so it’s ready to go when the dough is ready on a tray most of them is concerned that this is going to be too big of a portion but no one’s gonna be upset if my pizza rolls are a little bit bigger right damn it all right let’s look at this Joe here’s my risen Joe at least we know that something-something yeasty in there is working my next step is going to be portioning out the dough and rolling it through the pasta roller and then I’ll count my filling and I’m gonna start forming them like ravioli I think I have to work a little bit on the shape but this is just a test to see how the consistency of the dough is and also to make sure that they really stick yeah your timing is a great it’s great yeah I’m gonna not true your timing is usually terrible you usually come in at a time where I like to say 5050 in deep despair okay fine are you in deep despair no great why your tire that’s great love what do you think is gonna happen when I do this well when you heat oil it usually just gets hot so what do you think is gonna happen when I put this inside I have no nervous I’m a little scared that’s kind of Harley’s plug it might clear let her rip okay starting to inflate yeah really inflating oh my god it’s gonna explode Oh God oh it’s browning or is that just the sauce coming up it’s just doesn’t look that different do you think they also deep-fry it baby because I think if they were baked they would have a flat side I do think it looks similar obviously it’s larger I think the dough looks a lot better and I think in terms of the way it feels yeah it feels good I mean I mean that’s a pizza tastes pretty good yeah you could stop there and be pretty much equal close to this in terms of the dough like I I think the dough can get a little crispier thank you again a little more beautifully colored okay so but that what I’m hearing you say is different cooking not a different dough like they don’t taste good no yeah the frying procedure just needs to be yeah yeah so I would tweet that but I’m very happy with actually the texture and flavor of the dough thanks Delaney great wonderful support I feel seen and heard guys those taste delicious I have to say I have had some great thoughts since that first test batch one is I think I have to roll the dough bit thicker because as it drapes over the filling it thins out and I don’t want it to get too thin along the sides and the other thing sound right Mike gave me a great idea talking about what do they call it Penn zero D panzerotti which is basically a fried calzone that they used to fry them frozen which gave you the idea to freeze the filling so I found these silicone ice cube mold I’m gonna press each of these little portions into the bottoms of the molds get them into a square shape and then freeze it and pop them out when you make empanadas mm-hmm and you have air inside mmm do they explode Thanks so how do you what was the method you can have a very thin like needle like Oh a tiny hole and then make sure that the dog goes back to them when you’re forming up right interesting right imagine this is round right so you’re closing them uh-huh so you always want to start one I do it on my hand yeah so make sure that you’re like take you know the air with that hand you’re pressing up there okay okay when you make that please yeah I’m gonna try something as they drape it I’m going to be very careful about eliminating air pockets so I’m doing Gabi’s trick where I am poking a tiny hole to help eliminate any further air bubbles guys didn’t see what happens with anyone else service all right ready they are puffing oh god oh no I know it looks like I’ve made no progress in here laughs it is sort of is kind of what’s happening I just poked a tiny tiny hole to try to get them to not explode little airs and like oh yeah a little escape out and look it’s taking on color look at how they’re frying up like little pillows it’s almost like you figured out maybe I need any this guy ah all right guys hey yeah that’s that’s the one that exploded like it didn’t lose that much but that’s not good that’s not good I didn’t I would what like and more ii see what happens what do you want it over tempers okay count me down five wait Delaney this one’s perfect it is almost yes right but what can I talk about what is working yeah the dough stays sealed so well oh no it’s great and even though there’s like a surfeit there’s like a flat side and a rounded side once they fry you can’t really tell it looks delicious great also like just hi this the thickness of the dough is perfect thank you perfect thank you all how do we get it to not explode that’s the question you stick like a sorry like a needle in there and extract we have we have let’s do that Brad’s having them over somewhere over there over there someone yeah I know he had him in a quart container oh I think oh yeah yeah no no right there yeah yeah here well these are the needles that’s the mutilating if you’re gonna always bring this many contributions to gourmet makes you can come back any time you want oh all right here’s my genius idea that was actually really delay nice idea I’m taking just than the hollow needle and creating like a air vent where the air can escape and then I’ll pull them out and seal the opening and we’re getting really puffy and I can tell they’re filling with air so I’m taking them in and out of the fryer to let the air contract again all right I think I got a pop I’m gonna turn them over and Pierce the second side so that that first side can cook a bit more all right this guy has a breach all right I think that unfortunately I have to call these done because this guy’s gonna start leaking there’s so pale I don’t know how successful this is I think that these are usable I wish that they had more color on them when I make one more batch before the end of the day I’m going to actually leave that piece of meat all coming on the side and fry them with that in there and I think that that’s gonna work really really well so I want to isolate the metal piece from the plastic tip that screws onto the syringe I’m gonna put this in the fryer and I don’t want the plastic to melt this is kind of a pain but each one has their own little are we calling these things vent exhaust pipe I don’t know I’m gonna fry one by one just because I think it’s the safest what if this doesn’t work at all okay so I just have confirmation that it’s working because Kevin can you see the air that’s coming out of the metal part the bubbles the trail of bubbles yeah so it is allowing air to escape well hells bells I really did not think that was gonna work I feel like I’m using up all of my gourmet makes karma on this episode because it’s just I haven’t hit any like major process altering snags yeah I’m feeling like this is a huge win oh there it goes I’ve never I’m enjoying this more than I’ve enjoyed any gourmet makes process [Music] alright we are done let me bring them over just pull out the needle you can’t even tell it was there and then once these are microwaved they will have now a tiny little hole where some of that air and steam can escape overall I feel a sense of triumph even though I know I’m not done I think they look great I’m super into how they turned out wait I can’t wait to tell you what your suggestion led me to I wish we could like roll back the footage so you could watch you all just run away for the episode basically it was incredible I’m very excited it is I don’t want to say what day it is it’s another day the last thing we did last night before we went home is put all of the cooked pizza rolls in the freezer and now the only thing we have left to do today is microwave them and taste them and I my biggest concern is that they’re gonna deep puff I love the way the dough like fully rounded okay I’m being told to hurry it up they look great they kept their shape they’re totally frozen solid they look great it worked out really well no no so they did explode but then I did this thing where I took a hypodermic needle like a really thick dull one and I pulled off the plastic thing that’s connects to the plunger part and I used it as like a chimney I formed the dough around it and stuck it in to vent the filling are you following this no you know what I’ll demo the needle yeah yeah yeah all right I’m gonna do my first microwave test I feed Eleni in the reflection of the microwave this is the moment of truth oh wow I’m really nervous oh oh no oh no that one’s from a leak wait three hold on three two one this guy Oh No they’re a little soft but if that how pizza’ rolls are they okay great I’ll try it I got a fennel seed right did I mention that those sausages homemade No oh yeah oh yeah I’m anti sausage worse it is I could eat seventeen thousand of those easily oh not even bad nine might be one of them more delicious for me makes whistle Hey I thought he might take this over the hot pocket honey you really pushed this one further in that suggestion about the little things oh yeah yeah I wish I saw it happening it was it was really good my god you can come back any time you want oh thank you clear they look remarkably similar don’t they a pizza roll like that like the texture looks so sick I know I know you know I stumbled into that micro bubbling kind of thing that’s why they’re absolutely 100% deep-fried yeah we milled the grain you know her – flour mm-hm the dough is formidable you know he’s been layer under ploy also can’t believe you microwaved it to get this mm-hmm and what everything that I’m Cree smoke on you will burn yourself oh my gosh your flavor so good hi Angus this is spiciness to it yeah a little over a pepper flake yeah in the sauce thank you clear thanks Gabi he I love this episode this is already my favorite girl remakes I’ve ever done all right Carrie I know I said that yesterday at 4:30 I would have something for you to taste it took a little longer I made homemade tortilla nose pizza rolls let me know what you think so the flavor is it’s Italian sausage on the inside good good I will steamy my daughter would love this yeah how’s your daughter she’s t8 yeah she loves these I love them I think these are better that’s all I want to hear yeah yeah please one for the road oh good okay all right thanks for trying Gary I think something happened in or makes that it’s literally never happened before which is I just kind of tried something and basically nailed it without having even been so deliberate about it it was like this dough worked perfectly in the hot oil it puffed its seal to itself I think we can comfortably say it only took two days cuz it’s just today this morning it’s just wrap up trying to think of an episode where I felt a great of the triumph or an equal sense of triumph as I do now not that many I don’t think I’ve ever gotten this lucky and a gourmet mix of like the thing I tried just to really worked out way better than I could have hoped so I probably never happen again but that just means I’m to enjoy it while it lasts and I’m sure the next one will be terrible here’s how you make gourmet pizza rolls to make the sauce heat 2 tablespoons olive oil in a large saucepan add 3 cloves smashed garlic and cook stirring until golden then stir in a pinch of red pepper flakes and 3 tablespoons tomato paste cook until dark red then add a 28-ounce can of whole peeled tomatoes drained and crushed up with your hands add a splash of the strained tomato juices and start to release any bits stuck to the bottom of the pot season with salt and at a large sprig of basil transfer the pot uncovered to a 300 degree fahrenheit oven and bake stirring halfway through until very thick and concentrated about one hour remove from the oven and set aside to cool to make the sausage my 15 grams kosher salt one and a half teaspoons crushed fennel seeds 1/2 teaspoon ground black pepper 1 teaspoon cayenne one teaspoon paprika 1/2 teaspoon smoked paprika and 1/2 teaspoon red pepper flakes in a small bowl cut 2 pounds of very cold boneless pork shoulder into 1-inch pieces passed the pieces through the large die of a meat grinder with all the parts chilled to keep the meat cold combine the ground pork and 2 teaspoons finely grated garlic in a large bowl and knead lightly to begin to distribute the garlic throughout sprinkle the seasoning mix overtop and continue to knead until a light film forms on the pole add one and a half tablespoons dry red wine and knead until the mixture holds together in a very firm sticky mass that springs back when pressed cook a small patty in a skillet to test for taste and texture if it passes cook about a half a pound of the sausage mixture in a dry skillet preheated over medium-high until browned and crispy and cooked through breaking up the sausage into smaller pieces during the sausage and set aside to cool to make the filling combine all of the sauce 100 grams of cooked sausage 100 grams of finely diced low-moisture mozzarella 50 grams of finely grated Parmesan cheese and 3/4 teaspoon dried oregano set aside to make the dough combined 425 grams bread flour 75 grams freshly milled wheat berries 15 grams kosher salt 75 grams starter 25 grams olive oil 5 grams active dry yeast and 325 grams to room temperature water mix until you form a shaggy dough then knead until completely smooth continue to knead until the dough is very soft and elastic place in a clean bowl cover and let’s sit in a warm spot until doubled in size to form the pizza rolls punched on the Risen dough and cut into pieces working one piece at a time and keeping the other pieces covered and refrigerated pass the dough through a pasta roller until you reach the desired thickness dusting with flour as needed to prevent sticking then place teaspoon sized portions of filling along one side of the dough spacing one to two inches apart brush around the filling with beaten egg white and position a tiny mail tube so it’s perpendicular to the fail drape the other end of the dough over top be careful not to stretch it over the filling and press all over to eliminate air pockets and seal the dough cut around the bell tubes to trim away excess dough and form the pizza rolls into small rectangles leaving the tube in place like a snorkel pinch all the way around each roll and use a scissors to trim the dough further and square off the edges fry the pizza rolls in 350-degree oil turning once until puffed and golden brown all over let cool completely free solid then microwave to reheat you know what you’re doing really yeah make all of these this is a fun game how much drive to charge per Pizza roll yeah I was gonna say like 12 yeah Oh twelve dollars but yeah

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