Whenever I have any extra pizza dough, I like to whip up a chocolate roll (or two or three :P) for a quick pastry that works for dessert, or as a breakfast treat to accompany a cup of coffee. It is super easy to make, looks pretty when serving, and most importantly, tastes really good. I have noticed that mini chocolate chips seem to be the easiest to roll, but regular chocolate chips work fine. Even though you may be very, very tempted to try these hot out of the oven, I suggest letting the roll cool for a few minutes, so that the chocolate hardens up a bit and doesn’t drip out. Enjoy!
Chocolate Roll
Author: T from Cast Iron & Wine
Ingredients
- Leftover Pizza Dough
- Approx. 1 cup Semi-Sweet Chocolate Chips
- Sugar, to taste
- Cinnamon, to taste
- Cardamom, to taste
- Approx. half stick of Butter, Melted
Instructions
- Roll dough flat.
- Brush melted butter over most of the dough's surface, leaving about an inch without butter.
- Sprinkle sugar, cinnamon and cardamom to taste.
- Sprinkle chocolate chips over the sugar layer, leaving about a one inch space around the edge of the dough.
- Carefully fold one edge of the dough over the chocolate chips, then begin rolling the dough.
- When the roll is finished, carefully place it with the flap side down on a greased baking tray.
- Cut a few small slits in the the top of the roll.
- Brush with melted butter and sprinkle with sugar (optional.)
- Bake in 375 degree oven until dough begins to become golden brown and harden. You may want to flip the roll a little before to ensure even color.
- Remove roll from oven and allow to cool for a few moments before slicing. Enjoy!
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