This recipe is for the dough used to make the Pizza d’Etna rolls (Sloppy Joe and Pepperoni with Mozzarella). You can find the individual recipes for the fillings here:
Ingredients
- 6 Eggs
- 1 cup Sugar
- 1 cup Crisco
- 1 cake Baker’s Yeast
- 1 tsp Salt
- 2 cups Water (warm)
- 3 lbs Flour (approximately 10 cups)
- 2 or 3 Egg Yolks (well beaten)
Step by Step Instructions
Step 1:
Dissolve yeast in 2 cups of warm water.
Step 2:
In a large bowl cream the eggs, sugar salt and Crisco. Add yeast solution and blend.
Step 3:
Incorporate flour a little at a time until dough forms a ball without sticking to the side of the bowl.
Step 4:
Divide dough into balls the size of a small orange. Place into a bowl, cover and allow to rise for one hour.
Step 5:
On a floured board, roll out dough into thin rectangular sheets. Place filling (see below) on sheet of dough and roll over in jelly roll fashion. Brush with egg yolk, make 2 cuts on top of each loaf with a sharp knife and bake in oven at 350º until dark golden brown.
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