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Ingredients

Serving Size: 18 pizza spirals

Directions

Serving Size: 18 pizza spirals

Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
Heat milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into a ball.
Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
Place in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
Let rise in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).
Punch down. Turn out onto lightly floured board and divide into 2 equal portions. Cover with tea towel and let rest for 10 minutes.
Grease and line 2 9” x 13” (3 L) baking dishes with parchment paper, overlapping the 2 long sides for easy removal.
Roll out each piece of dough on a lightly floured surface to 12” x 9” (30 x 23 cm) rectangle. Spread 1/3 cup (75 mL) tomato sauce on each rectangle, sprinkle 1 cup (250 mL) cheese over tomato sauce on each rectangle, top with vegetables. Roll up tightly from long side. Pinch edges to seal together.
Cut each roll into 9 slices each. Place 9 slices, evenly spaced into each baking dish. Sprinkle slices with remaining cheese.
Cover, let rise in warm place until double in size, about 40 minutes.
Preheat oven to 375°F (190°C).
Bake in preheated oven, on lower oven rack, for 30 to 35 minutes. Remove from pans immediately by carefully using the handles of the parchment paper. Place on wire cooling rack. Serve while hot.