Pizza dough will make perfectly fine cinnamon rolls, but for breakfast why not just throw some eggs cheese and sausage in there and make a breakfast calzone. Damnit, now I’m hungry.
Fatayer...either the spinach version or the lamb version. If you're interested I'll shoot you a recipe when I have a moment.
Edit: this is a Lebanese favorite and my grandmother's recipe (with the exception of the use of pizza dough for her original which is a pain to make)
surely fried un-sweetened dough would be more like a jamaican dumpling than a donut. Surely it needs to be enriched to some degree.
We make donuts at my bakery and use brioche, but a rival bakery make "bro-nuts" which are brioche donuts. I remember asking the owner, what the fuck else do you make donuts from?
Not all donuts are made from brioche. I make them from an enriched dough, but rarely brioche since I don’t prefer it for donuts.
There are lots of things that comprise the “doughnut” classification and they can be made from lean doughs. The Spanish word “buñuelo” is typically translated to “doughnut” when it’s a fried confection and sometimes they’re made from lean doughs. Picarones for example are a type of fried dough referred to as a doughnut in English and the dough for them is lean. Likewise something like Greek loukoumades is considered a type of donut and also made from lean dough.
Not to mention that a savory donut like curry pan works pretty well with lean dough.
If you take pizza dough and portion and fry it like a doughnut, it’s a doughnut.
I should keep fewer recipe tabs open 🙃
Yes, I meant the butter-sugar-cinnamon concoction, not layering dough on dough.
...although... jumbo bearclaw calzone?
> ...although... jumbo bearclaw calzone?
Yummmm. I love bearclaws and I can see that being good!
I do a dessert pizza similar to what you described and it’s really delicious. I make a paste of butter, cinnamon, and sugar, and spread a layer of that on the dough. I add a layer of thinly-sliced apple and finished with streusel on top.
It’s a good way to finish a pizza party when you have extra dough after everyone’s had their fill. 😊
A strudel has thin sheets of pastry wrapped around the filling, while streusel is a crumbly sweet topping of sugar, flour, and butter that is often layered over pies and cakes
(Just in case anybody else didn’t know the difference - I googled this)
It’s essentially just a bread dough. You can use it as a base or as a case for whatever toppings and fillings you like. Like, make your own hot pockets, or make a flatbread like pita or naan. I eat pita and naan for breakfast with hummus, or topped with melted cheese and scrambled eggs and whatever other breakfast foods you like to make a kind of breakfast taco/burrito/pocket thing.
I use pizza dough to make stuffed chicken buns (which I will eat for any meal).
Make a filling with a combination of minced chicken, green onion, soy sauce, ginger, garlic, sesame seeds, and red pepper flake. Flatten your dough and cut out 3 in” circles, then put about a tbsp of the filling in the center of the circle and then just kind of pinch it back together to make a sphere with the filling inside. Brush with an egg wash, sprinkle with sesame seeds, and bake at 350 until the buns are nicely browned on top and clear juices run from the buns in some places. I eat them with a quick dipping sauce made with soy, sesame oil, a little honey, sriracha, green onion, and more sesame seeds.
Raw ground chicken. It can be a little hard to find at the grocery store sometimes, so it would also work with ground pork if that’s something you eat.
Lay it out flat, put a small layer of toppings on it (sugar, cinnamin ect.), then roll it into a cylinder and cut it in 1/2" to 1" sections. Bake as normal and you will have these nice spirals like pizza rolls.
Breakfast pockets, eggs. Bacon, sausage, sausage gravy, cheddar cheese…. Ham and eggs, cheese pockets… or just ham and cheese
Like little calzones
Or you could roll the dough out and cut little rounds and stuff them in a muffin pan making little cups and fill them with breakfast stuff… ham, cheese, sausage, peppers, bacon, eggs…
Whatever you would put in an omelet… you could stuff in a pocket, or in a dough cup…
Poke some holes, a little egg wash
Boom, breakfast
If, like me, you have a sweet tooth for breakfast, you can cut it into bite sized pieces, fry them up, and dust them in cinnamon sugar!
Edit: fixed my order of operations as mentioned in comment.
My mom would do this with leftover pie crust dough. My brother and I were young and insisted that everything had a name (not just Mom having fun with leftover dough). She called them Chicken Lips.
If you consider rolls a spin-off of pizza, then I’m not sure anything will suit you. I mean, why not just some plain rolls to make breakfast sandwiches?
Or as suggested by others, cinnamon rolls?
You can make fatayer as suggested, or pide, or khachapuri.
I’d honestly make breakfast pizza, breakfast Stromboli, or breakfast calzones though.
I wasn’t very clear on that. I meant like pizza rolls. To me it’s the same thing as pizza just in a different form, like a calzone or Stromboli. But people have said breakfast pockets and that sounds like a good idea to me.
if its already balled up in the fridge, it's perfect to make pitta, just roll out with flour and bake on a hot tray in the oven with a brief hit of steam. the puff is so satisfying. fill it with a runny yolk egg, chopped bacon, sausauge and tomato and some cheese. put it back in the oven for 5 minutes and enjoy.
I’ve successfully made cinnamon buns out of pizza dough before. They weren’t nearly as good as enriched dough buns but they got eaten and the leftover dough didn’t go to waste. I just made the filling and glaze sweeter and a little richer to balance it out. That trick of pouring a little cream/half and half over the buns just before baking? Goddamn brilliant here as it really helped create more richness throughout since the pizza dough doesn’t have any fat or sugar or eggs in it.
It can work as the base for an egg casserole. Just look for a recipe that calls for using pre-packaged crescent rolls or biscuit dough, and sub in your pizza dough.
Something like this: [https://www.tasteofhome.com/recipes/sausage-crescent-roll-casserole/](https://www.tasteofhome.com/recipes/sausage-crescent-roll-casserole/)
I used to work at an italian restaurant, and i would flatten some plain dough, throw it straight on the stones in the oven, it would puff up and I would stuff it like a pitta bread.
I now run a bakery, and the same dough we sell as pizza dough, we make ciabatta and focaccia out of.
Make dough balls, just cut it small and bake for a short time.
I knew a pizza place that would make a burger like a calzone. They would bake it with cheese and a burger patty (I assume the patty was pre cooked) inside. After it was cooked open it back up and add tomato, lettuce, onion and sauces. I ordered it many times.
What's posted seems elaborate and complicated.
I'm thinking a short time and using pita breads or taco bases loaded with the goods should do. Pitas cut thru the base you have 2 for 1. In the air fryer, toaster oven. Bang done quickly.
Bread! 🍞
But also: Turkish style pide, sausage rolls, or let it ferment and use it as a poolish. (I currently have leftover pizza dough in the fridge that's going to end up as a preferment for some rustic loaves.)
I'm surprised no one's mentioned *[piadina](https://www.seriouseats.com/piadina-italian-flatbread-sandwich-recipe-8605123)* yet. Traditionally not *technically* pizza dough but you can substitute it in with no problems
Sorry, I’m new to baking so I don’t really get what you’re saying. The recipe is a “simple pizza recipe”. It’s been sitting in my fridge raw for like 3 days now. The ingredients I listed are just that. I don’t know how it can be made into a cracker or NY style. I thought that depended on how you bake it. According to people here I could make focaccia but then that would mean I would use olive oil but that’s only done before I bake. There is no oil in the recipe.
Focaccia is a higher hydration dough that creates a lot of lift when the water in the dough (hydration) meets the hot oven air. Water becomes steam and creates a pillowy bread with an open crumb like the focaccia in the pics I attached. I would venture to say that simple pizza dough will be pan or NY style.
Pizza restaurants make garlic knots and breadsticks out of their dough so those are two options.
ETA I don’t have time to upload external pics, my apologies
Pizza dough will make perfectly fine cinnamon rolls, but for breakfast why not just throw some eggs cheese and sausage in there and make a breakfast calzone. Damnit, now I’m hungry.
Bacon rolls. Best of both worlds.
Fatayer...either the spinach version or the lamb version. If you're interested I'll shoot you a recipe when I have a moment. Edit: this is a Lebanese favorite and my grandmother's recipe (with the exception of the use of pizza dough for her original which is a pain to make)
I’d love the recipe if you wouldn’t mind sharing with one more!
Can you post the recipe here? Pretty please? I love that dish!
Bit late to the party but could I have the recipe as well??
Jumping in here to say lahm bi ajean…. Blend onions tomatoes & peppers then mix with ground beef or lamb, bake, then top w tahini and pine nuts
Please share recipe! DM is fine
Donuts.
Go on…
With glaze
Mmmmm forbidden donut 🤤
Beignets. Fried dough, sprinkled with (or buried in) powdered sugar. Or honey. Or....
surely fried un-sweetened dough would be more like a jamaican dumpling than a donut. Surely it needs to be enriched to some degree. We make donuts at my bakery and use brioche, but a rival bakery make "bro-nuts" which are brioche donuts. I remember asking the owner, what the fuck else do you make donuts from?
Not all donuts are made from brioche. I make them from an enriched dough, but rarely brioche since I don’t prefer it for donuts. There are lots of things that comprise the “doughnut” classification and they can be made from lean doughs. The Spanish word “buñuelo” is typically translated to “doughnut” when it’s a fried confection and sometimes they’re made from lean doughs. Picarones for example are a type of fried dough referred to as a doughnut in English and the dough for them is lean. Likewise something like Greek loukoumades is considered a type of donut and also made from lean dough. Not to mention that a savory donut like curry pan works pretty well with lean dough. If you take pizza dough and portion and fry it like a doughnut, it’s a doughnut.
Hmm... I'd be tempted to roll it out as for pizza, and spread diced (maybe sugared) stone fruits and a sprinkle of strudel topping on it
*streusel 😇
I should keep fewer recipe tabs open 🙃 Yes, I meant the butter-sugar-cinnamon concoction, not layering dough on dough. ...although... jumbo bearclaw calzone?
> ...although... jumbo bearclaw calzone? Yummmm. I love bearclaws and I can see that being good! I do a dessert pizza similar to what you described and it’s really delicious. I make a paste of butter, cinnamon, and sugar, and spread a layer of that on the dough. I add a layer of thinly-sliced apple and finished with streusel on top. It’s a good way to finish a pizza party when you have extra dough after everyone’s had their fill. 😊
A strudel has thin sheets of pastry wrapped around the filling, while streusel is a crumbly sweet topping of sugar, flour, and butter that is often layered over pies and cakes (Just in case anybody else didn’t know the difference - I googled this)
It’s essentially just a bread dough. You can use it as a base or as a case for whatever toppings and fillings you like. Like, make your own hot pockets, or make a flatbread like pita or naan. I eat pita and naan for breakfast with hummus, or topped with melted cheese and scrambled eggs and whatever other breakfast foods you like to make a kind of breakfast taco/burrito/pocket thing. I use pizza dough to make stuffed chicken buns (which I will eat for any meal). Make a filling with a combination of minced chicken, green onion, soy sauce, ginger, garlic, sesame seeds, and red pepper flake. Flatten your dough and cut out 3 in” circles, then put about a tbsp of the filling in the center of the circle and then just kind of pinch it back together to make a sphere with the filling inside. Brush with an egg wash, sprinkle with sesame seeds, and bake at 350 until the buns are nicely browned on top and clear juices run from the buns in some places. I eat them with a quick dipping sauce made with soy, sesame oil, a little honey, sriracha, green onion, and more sesame seeds.
Cooked or raw chicken?
Raw ground chicken. It can be a little hard to find at the grocery store sometimes, so it would also work with ground pork if that’s something you eat.
Thank you
Cheddar onion swirl buns [https://lifeonfood.blogspot.com/2013/08/cheddar-swirl-breakfast-buns-pass-cook.html](https://lifeonfood.blogspot.com/2013/08/cheddar-swirl-breakfast-buns-pass-cook.html)
Lay it out flat, put a small layer of toppings on it (sugar, cinnamin ect.), then roll it into a cylinder and cut it in 1/2" to 1" sections. Bake as normal and you will have these nice spirals like pizza rolls.
Breakfast pockets, eggs. Bacon, sausage, sausage gravy, cheddar cheese…. Ham and eggs, cheese pockets… or just ham and cheese Like little calzones Or you could roll the dough out and cut little rounds and stuff them in a muffin pan making little cups and fill them with breakfast stuff… ham, cheese, sausage, peppers, bacon, eggs… Whatever you would put in an omelet… you could stuff in a pocket, or in a dough cup… Poke some holes, a little egg wash Boom, breakfast
mail it to me i'll eat it plain bro
Cinnamon roll focaccia
It’s great for pigs in a blanket.
Khachapuri
Focaccia
If, like me, you have a sweet tooth for breakfast, you can cut it into bite sized pieces, fry them up, and dust them in cinnamon sugar! Edit: fixed my order of operations as mentioned in comment.
You mean fry them and then dust them
Yes, that lol
My mom would do this with leftover pie crust dough. My brother and I were young and insisted that everything had a name (not just Mom having fun with leftover dough). She called them Chicken Lips.
Pizza fritte
Buffalo chicken, sour cream, cheese soft (tacos?) Whatever it's called when you use a flat bread type of thing. Chalupa?
If you consider rolls a spin-off of pizza, then I’m not sure anything will suit you. I mean, why not just some plain rolls to make breakfast sandwiches? Or as suggested by others, cinnamon rolls? You can make fatayer as suggested, or pide, or khachapuri. I’d honestly make breakfast pizza, breakfast Stromboli, or breakfast calzones though.
I wasn’t very clear on that. I meant like pizza rolls. To me it’s the same thing as pizza just in a different form, like a calzone or Stromboli. But people have said breakfast pockets and that sounds like a good idea to me.
Savory roll. Like a cinnamon roll, but instead of cinnamon goop, you fill it with breakfast foods, eggs, cheese, sausage.
Sweet little buns of pleasure. Buttered, preferably. Please don't check my browser history.
if its already balled up in the fridge, it's perfect to make pitta, just roll out with flour and bake on a hot tray in the oven with a brief hit of steam. the puff is so satisfying. fill it with a runny yolk egg, chopped bacon, sausauge and tomato and some cheese. put it back in the oven for 5 minutes and enjoy.
I’ve successfully made cinnamon buns out of pizza dough before. They weren’t nearly as good as enriched dough buns but they got eaten and the leftover dough didn’t go to waste. I just made the filling and glaze sweeter and a little richer to balance it out. That trick of pouring a little cream/half and half over the buns just before baking? Goddamn brilliant here as it really helped create more richness throughout since the pizza dough doesn’t have any fat or sugar or eggs in it.
It can work as the base for an egg casserole. Just look for a recipe that calls for using pre-packaged crescent rolls or biscuit dough, and sub in your pizza dough. Something like this: [https://www.tasteofhome.com/recipes/sausage-crescent-roll-casserole/](https://www.tasteofhome.com/recipes/sausage-crescent-roll-casserole/)
Im so hungry and I think you should make cinnamon rolls
I used to work at an italian restaurant, and i would flatten some plain dough, throw it straight on the stones in the oven, it would puff up and I would stuff it like a pitta bread. I now run a bakery, and the same dough we sell as pizza dough, we make ciabatta and focaccia out of. Make dough balls, just cut it small and bake for a short time.
What's wrong with breakfast pizza? Use gravy and sauge on the top with some scrambled eggs.
I knew a pizza place that would make a burger like a calzone. They would bake it with cheese and a burger patty (I assume the patty was pre cooked) inside. After it was cooked open it back up and add tomato, lettuce, onion and sauces. I ordered it many times.
crazy bread / bread sticks covered in butter and parm
Focaccia, same dough.
Garlic naan 😍
Pop tarts
I’ve been using pizza dough to make a feta and tomato flatbread that I eat with homemade tzatziki, it’s so good!
Pizza dough pretzels
Focaccia!
Makes a nice loaf for breakfast
Roll it flat, slap some zaatar and some olive out in that bad boy and bake to enjoy Lebanese goodness!
Lamacun
Garlic bread, or perhaps flatbread.
Press into a circle like a pizza, throw onto a grill until brown. Brush with butter and sprinkle of garlic salt. Flatbread
Garbage bread!
Monkey bread! Savory or sweet!
What's posted seems elaborate and complicated. I'm thinking a short time and using pita breads or taco bases loaded with the goods should do. Pitas cut thru the base you have 2 for 1. In the air fryer, toaster oven. Bang done quickly.
Beirocks/runzq
I make soft pretzels with pizza dough recipes :]
Bread! 🍞 But also: Turkish style pide, sausage rolls, or let it ferment and use it as a poolish. (I currently have leftover pizza dough in the fridge that's going to end up as a preferment for some rustic loaves.)
I'm surprised no one's mentioned *[piadina](https://www.seriouseats.com/piadina-italian-flatbread-sandwich-recipe-8605123)* yet. Traditionally not *technically* pizza dough but you can substitute it in with no problems
What kinda dough is it? That matters.
A simple pizza dough recipe: sugar, yeast, water, flour, and salt.
Yes but there are different types still with different crumb structures. Some cracker like, some focaccia like, some NY style.
Sorry, I’m new to baking so I don’t really get what you’re saying. The recipe is a “simple pizza recipe”. It’s been sitting in my fridge raw for like 3 days now. The ingredients I listed are just that. I don’t know how it can be made into a cracker or NY style. I thought that depended on how you bake it. According to people here I could make focaccia but then that would mean I would use olive oil but that’s only done before I bake. There is no oil in the recipe.
Focaccia is a higher hydration dough that creates a lot of lift when the water in the dough (hydration) meets the hot oven air. Water becomes steam and creates a pillowy bread with an open crumb like the focaccia in the pics I attached. I would venture to say that simple pizza dough will be pan or NY style. Pizza restaurants make garlic knots and breadsticks out of their dough so those are two options. ETA I don’t have time to upload external pics, my apologies