Bagel Dogs and Pizza Swirls
Because I was craving a bagel dog, I made all these creations one day. I used my Best-Ever Bagels dough for all of these recipes. You can use your own bread dough if you like.
Because I was craving a bagel dog, I made all these creations one day. I used my Best-Ever Bagels dough for all of these recipes. You can use your own bread dough if you like.
- Carbohydrate 0.02618 g
- Cholesterol 0.854 mg
- Fat 0.742 g
- Fiber 0 g
- Protein 0.105 g
- Saturated Fat 0.244062 g
- Serving Size 1 1 Serving (1g)
- Sodium 8.624 mg
- Sugar 0.02618 g
- Trans Fat 0.066696 g
- Calories 7 calories
Step-by-step
- FOR THE PIZZA SWIRLS:
- Take a chunk of dough and roll into a rectangular shape. about 1.2 inch thick.
- Spread a layer of pasta sauce onto the dough.
- I had some meat sauce, so that is what I used.
- But feel free to use regular pizza/pasta sauce.
- If your sauce is on the thinner side, you can cook it down some to thicken a bit.
- Sprinkle some Mozzarela cheese and roll up Jelly-roll style.
- Pinch seam.
- Cut into 1 inch(or so)slices and place on a parchment lined baking sheet.
- You can brush the sides of the dough with some beaten egg if you like.
- I didn't...but it will give it some nice golden color.
- Bake in a preheated 400 deg oven for 10-12 minutes.
- Some cheese/sauce will ooze out.
- Just let it cool down a bit.
- FOR THE PARMESAN HAM AND JALAPENO SWIRLS:
- Basically the same idea as above(pizza swirls), except you don't use any sauce.
- I substituted some Parmesan cheese and added some diced pickled jalapenos.
- This was more "plain" flavored.
- You can definitely be creative...try adding some Alfredo sauce with a bit of roasted garlic, etc...
- Take a chucnk of bagel dough and roll out in a rectangle to about 1/2 inch thick.
- Sprinkle some chopped Canadian bacon/ham along with some cheese on top of the dough.
- I ran out of mozzarella and had to use some Colby/Cheddar cheese.
- FOR THE BAGEL DOG/SAUSAGE ROLLS:
- You will need some hot dogs... or in my case, some sausage.
- I didn't have any hot dogs, so I used what I had.
- The casing from the sausage will make you pull at it a bit, unlike a regular hot dog... but, the flavor was incredible!
- Cut sausage into 1 inch(or so) slices.
- Set aside.
- Take a chunk of bread dough and roll into a rectangle about 1/2 inch thick.
- Using a 2-2 1/2 inch biscuit cutter, cut out circles.
- Wrap the dough around the sausage slice and pinch the dough to encase the sausage.
- Make sure it is completely closed/pinched(Otherwise it will open as you boil them).
- Then gently form the dough around the sausage/hot dog piece....basically to get the dough evenly distributed around the sausage/hot dog.
- Let it rise for 20-25 minutes.
- Boil as you would bagels.
- See my Best Ever Bagels recipe post.
- Brush with beaten egg and sprinkle with sesame seeds, poppy seeds, or leave plain.
- Bake in a pre-heated 375 oven for 10-12 minutes or until nicely golden brown.
- If you have leftover bagel dough you can make bagel bites...
- For the Mini Pretzel Bites:
- Take an orange size chunk (or smaller) of dough and roll it in a thin round log/strip.
- Using the kitchen shears, cut about 1 inch chunks.
- Let rise for about 20 minutes.
- Boil the pretzel pieces for about 1 minute in simmering water(with baking soda/sugar...check out the post on the bagels.)just like you would boil the bagels.
- Brush with beaten egg.
- Bake at 400 deg for 10-12 minutes or until golden brown.
- Eat them plain...or dip in a honey mustard sauce, plain mustard, marinara sauce, balsamic/olive oil/parmesan dip, cheese sauce, etc.
Operating under strict dough constraints requires careful division of labor, especially when turning a single batch of yeast-leavened dough into multiple distinct snacks. Dividing the base mass prematurely leads to uneven proofing, while waiting too long overworks the gluten structure. Portioning the dough accurately into manageable chunks before rolling prevents tearing and keeps the thickness consistent at half an inch.
Rolling requires a steady hand and specific measurements to ensure even baking. Spread pizza sauce thinly over the rectangle, but reduce watery tomato products beforehand by simmering them down so the dough does not turn soggy during the 10-to-12-minute bake at 400 degrees Fahrenheit. Jelly-roll style construction demands tight seams; pinch the final edge firmly to prevent cheese from leaking prematurely onto the parchment-lined baking sheet.
Boiling demands precise choreography for the wrapped sausage variations. Seal every seam completely before immersion, otherwise the boiling water will force the dough apart during the one-minute bath. Watch for a rich golden-brown coloration as the ultimate indicator of doneness in the 375-degree oven, avoiding the need for internal thermometers entirely.
