I am a house cook am; also a creative mind. I have been cooking since 1997 have many hurdles during my cooking experience at first and i am proud to say i am experienced cook and learning more.
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Today am gonna show you how to make Refreshing Energetic Lemon Squash at home
Ingredients
Lemon...... 15
Sugar......500 gm
Water..... 1 cup
Lemon Zest.... 1 to 2 tbs
Yellow Food color
Method
4 lemon ka zest nikal len aur baqi ka juice nikal ker aik side per rkh den
Ab aik pan len us me sugar aur 1 cup paani dal kr sugar syrup bna kr thanda krlen aur us me lemon zest aur lemon juice food color daal kr aik jaar me shift krlen
Aik glass me 2 tbs Lemon Squash dalen crushed ice dal kr white soda ya paani dal kr squash tayyar kr len
Refreshing energetic Lemon Squash ready he
Heat a pan add Oil / ghee
Add Cumin seeds, fry until brown
when seeds becomes brown Add Onion ginger & garlic paste with all powder spices Fry well than add blached Arvi , again fry well until oil separate from masala
Add water, cook this on a slow flame for 30 minutes
When Arvi becomes tender turn the flame off & sqeeze 1 lemon in salan
Arvi salan is ready to eat
Place the sugar in a pan over a medium heat, stir always with a wooden spoon until all the crystals of sugar have completely dissolved to a liquid.
Continue to stir until the liquid has turned a rich brown color.
Then pour this mixture on to a greased the baking sheet.
Leave the mixture to cool completely, about 20 minutes.
Smash the baking tray on your kitchen Counter a few times.
Then crush the caramel pieces it in a food processor or use a rolling pin.
You want it to crush so it still has some large pieces so you get this delicious crunch when you eat the ice cream. (see my video above or picture below)
Btw; the crushed caramel pieces are super delicious to sprinkle over vanilla ice-cream
Directions for the Crunchy Caramel Ice Cream;
Pour cold heavy cream into a medium bowl, and whisk until stiff peaks form.
Add Vanilla bean paste, (optional) and combine with a spatula.
Pour cold sweet condensed milk into the whipped cream, and combine with a spatula.
Add the crushed caramel pieces, and combine with a spatula.
Pour the mixture into a large freeze-able container and freeze at least 6 hours or overnight before eating.
Today I M going to show you How to make Chicken Gravy...... at home
Ingredients
1/2 cup oil
172 cup yogurt
2 medium onion
1tsp minced garlic
1tsp minced ginger
3tsp salt (or to taste
2tsp coriander powder
1/2tsp turmeric
1 bay leaf
2 whole cloves
10 whole black peppercorns
1 green cardamom
1tsp chilli powder (if needed to enhance the spice. Please taste before adding)
1 chicken (approx 600-800g cut into 12-14 pieces), bone in, curry piece
350 gm Semi-Sweet Dark Chocolate, chopped
4 Eggs, separated
Method
Separate the Egg (4) and set the egg whites and egg yolks aside.
Place Semi-Sweet Dark Chocolate (300 gram) in a microwave-safe dish and heat for 30 seconds. Stir and repeat until the chocolate is melted and smooth. Set aside to cool.
Beat Egg Whites until the mixture forms soft peaks.
Slowly combine the Egg Yolks with the chocolate, stirring throughout.
Carefully fold in the egg white mixture, 1/3 at a time.
Lightly grease a standard cake pan and line the base with baking paper. Pour batter in.
Bake at preheated pan for 30 minutes on medium low flame
Run a knife along the outside edge to separate the cake from the tin, then place a serving plate over the top and flip gently. Lift the tin and remove baking paper.
Allow cake to cool and add desired frosting or toppings. Serve and enjoy.
1 Kg Boneless meat (from the leg of the lamb)
1 Cup Meat fat
1 Cup Mustard oil
2 Cups Milk
1 Cup Curd
6 Cups Water
5 Pieces Green cardamom
2 Bay leaves
2 Cloves
3 Brown cardamom
1 Large Cinnamon stick
1 tsp Ginger powder
3 tsp Fennel powder
2 tsp Dried mint
1 tsp Asafoetida
To taste Salt
Hyderabadi Bagara Baingan is a popular Hyderabadi recipe made from roasted brinjal, tamarind, peanut and sesame seeds. Serve this delicious curry along with Hyderabadi Vegetable Biryani and Tomato Onion Cucumber Raita to make a delicious meal for your festival.
ngredients
2 tbsp oil
2 tsp cumin seeds
2 tsp mustard seeds
1/4 tsp fenugreek seeds
5 - 6 dried red chillies
7-8 curry leaves
8 - 10 brinjals slit into + form
1 tbsp ginger garlic paste
salt to taste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 to mato
1 large lemon size tamarind extracted pulp
1 tbsp coriander leaves for garnishing
For the masala:
1 tbsp peanuts
1 tbsp desiccated coconut cut into pieces
1 tbsp sesame seeds
2 medium sized onions sliced
Method
Firstly cut the brinjals into + form and put them in salt water.
Dry roast peanuts, coconut, sesame seeds separately and allow it to cool.
In a pan, add onions, smear little oil and roast them for a minute.
Make a fine masala paste of all the roasted ingredients which are peanuts, coconut, onions, sesame seeds and put it aside.
In a cooking pot, add oil and heat it, add cumin seeds, mustard seeds and allow them to crackle.
Add fenugreek seeds, dried red chillies, saute well, add curry leaves.
Add the brinjals/eggplant/baingan and fry them well until the color of the baingan changes.
Add ginger garlic and saute well for few minutes.
Add the masala paste into it, mix well.
Add salt, red chilli powder, turmeric powder, coriander powder, mix well and cook the masala until oil appears at the corners.
Add the tamarind extracted pulp and stir well.
Add water if required and salt too.
Add tomato which is cut into two halves.
Cook the whole bagara baingan ka salan until the gravy thickens and oil appears.
Garnish with coriander leaves.
Serve hot with roti or rice.
Today I am going to show you how to make Memoni Okhai Daal Chawal at home
Ingredients
1 kg Mix Daal
1 onion cut into 4 pieces
2 tomatoes
Salt as per taste
3 tbsp Red chilli powder
1 tsp Turmeric powder
1 tsp Coriander powder
1 tsp zeera
1 tsp garam masala powder
2 tbsp Ginger garlic paste
Palak half bunch
leaf Soya few
Meethi half bunch
Coriander half bunch
Curry leaves few
Butter chilies for tarka
Louki cut in to small pieces 1 big
3/4 cup Oil
4 Green chilies
Steps
In a pan add mix Daal, onion, tomatoes, garlic ginger paste, zeera, green chilies, then cook until soft then blend it well.
Now add palak, soya, meethi, salt, red chilli powder, turmeric powder, coriander powder, louki, coriander then leave it to cook.
Today am gonna show you how to make Glucose/Corn syrup at home
Ingredients
¾ cup drinking water
2 cups granulated sugar
¼ teaspoon cream of tartar
Pinch salt
Instructions
1. Add all ingredients in a large saucepan and stir to combine.
2. Over medium-high heat, stirring constantly with a wooden spatula, bring it to a boil. Then let boil until it reaches 240 degrees F, 112 C. This is soft ball stage.
3. Let cool on a cooling rack.
Today I am going to show you how to make Chicken Tikka Boti with mayo garlic roll at home
Ingredients
1 kg Chicken boneless cubes
2 tbsp Lemon juice
1 tbsp Red chili powder
Salt to taste
1 pinch Red food color
1 tbsp Ginger garlic paste
1 tbsp Chili flakes
1 tbsp Cumin powder
1 tbsp Coriander powder
1 tsp Garam masala powder
1/2 cup Yogurt
4 tbsp Oil
1/4 tsp Carom seeds
Ingredients for green chutney:
6 tbsp Coriander (fresh)
2 tbsp Mint (fresh)
2 Green chilies (fresh)
Salt to taste
1 tbsp Red chili powder
3-4 cloves Garlic
Ingredients for tamarind chutney:
2 tbsp Mint
1/2 cup Tamarind pulp
Chicken 1 kg
Ginger & Garlic Paste 2 tbsp
Salt as per taste
Lemon juice 2 tbsp
Onion 3 medium sized
Yogurt 1 cup
Milk ½ cup
Crushed Green Chili 2 tbsp
Cooking Oil ghee 12 cup
Whole spice powder 12 tsp
Cream 3 tbsp
Method
In a pot, add and marinate chicken, ginger & garlic paste, Green chili paste
Keep in the refrigerator for an hour.
In a grinder, add onion, yogurt
In a cooking pot, add cooking oil, ginger & garlic paste, cumin, whole hot spices, marinated chicken, , Yogurt & onion mixture and cook for 5-7 minutes.
Now add water and steam it for 5-7 minutes on low flame. After that add cream.
Your tasty Chicken White Qorma is ready to serve.
Kunafa Recipe is known as Queen of Arabic dessert. Its most royal and supreme dessert made up of mozzarella cheese and vermicelli, which gives crisp and chrunchy finishing.
Its most royal and supreme Arabian dessert made up of mozzarella cheese and vermicelli, which gives crisp,chrunchy finishing and sweet taste.
Ingredients:
2 & 1/2 cup Vermicelli
1 cup Butter (melted)
1/2 cup Mozzarella cheese
1/2 Cottage cheese
1 & 1/2 cup Cream
1 & 1/2 cup Milk
2 tbsp Sugar
2 tbsp Cornstarch
1 tbsp Rose water
Ingredients of sugar syrup:
3 cups Sugar
1 & 1/2 cup Water
1/2 tsp Lemon juice
BURNS ROAD KARACHI Style Authentic recipe of Aloo ka Salan. Learn how to make traditional Pakistani breakfast - Karachi's most famous, Burns Road ki Halwa poori. You don't need a take out anymore, Just follow this simple and step by step recipe and enjoy a luxurious and perfect breakfast for Sunday morning, Eid or any other occasion.
Ingredients
4 medium sized Potatoes 500 gms
Red chili powder 1/2 teaspoon
Crushed red chili 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Cumin seeds 1/4 teaspoon
Kalonji 1/4 teaspoon
Salt 1/2 teaspoon
Direction
Place your washed potatoes with skin in a large pot and add water until half of the potatoes are emerged in it. Add all the spices and stir in 1/2 tablespoon of salt. Cover and bring to a gentle boil and after 30 minutes test them. A sharp knife should easily go through the potato. Larger potatoes may take longer, up to 45 or 50 minutes.
Today Am Gonna Show You How To Make Battenberg Cake with Marzipan without oven at home
The cake was purportedly named in honour of the marriage of Princess Victoria, a granddaughter of Queen Victoria, to Prince Louis of Battenberg in 1884. The name refers to the German town of Battenberg, Hesse, which was the seat of an aristocratic family that died out in the early Middle Ages and whose title was transferred in 1851 to Countess Julia Hauke (no von, as the Hauke family's comital title had been a Russian title), on behalf of her marriage to Prince Alexander of Hesse and by Rhine; then first Countess of Battenberg, afterwards Princess of Battenberg, known in Britain since 1917 as Mountbatten.[9] Food historian Ivan Day refutes the royal connection, and states British bakers (“such as Lyons“) simplified the cake by creating “a four-panel battenburg” which “is much easier to make on a production line”
Today am gonna show you How To Make Dalgona cake without oven at home
FOR THE CAKE
1 cup all purpose flour
1/2 cup brown sugar
1 tsp baking powder
3 tbsp hot water
1/3 cup melted butter / oil
1 egg
1/4 tsp salt
1/2 tsp vanilla essence
1 tsp dissolved coffee
For Dalgona Coffee
2 tbsp hot water
2 tbsp instant coffee
2 tbsp sugar
Method
In a bowl combine the hot water, instant coffee and sugar.
With a hand held mixer, whisk the ingredients until they become liht and creamy, about 10 minutes.
In another bowl using the same mixer and attachments, whisk the cream cheese and sugar until combined.
Add the whipped coffee cream and whisk on medium until combined. Scrape down the bowl and whisk again.
Add the powdered sugar and vanilla and mix. Set aside in the fridge until ready to use.
Today am gonna show you How to make Chicken silky Seekh kabab at home
INGREDIENTS ;
Chicken 500 gm
Ginger & Garlic Paste (a must in all Indian and Pakistani cooking)
Fried Onion (this is optional, but adds a lovely taste to the seekh kabab)
Red Chilli Powder aka Lal Mirch Powder
Crushed roasted cumin
Turmeric powder
Gram flour (Besan) helps to bind the meat mixture
And chopped coriander!
Raw papaya is main thing
Method
Start by adding all the ingredients to a food processor or chopper.
Pulse until smooth and all the ingredients have incorporated fully.
We need to let this meat mixture rest in the fridge for 30 minutes or so.
Lightly oil your hands and thread the meat mixture onto wooden skewers (you may also use metal skewers).
1+1/2 Cup Plain Flour
Boiled Chicken 1/2 Cup
Eggs 2
Milk 1 Cup
Baking Powder 1 tsp
Capsicum 2 tbsp (Chopped)
Green Olives 1 tbsp
Black Olives 1 tbsp
Melted Butter 2 tbsp
Salt 1/2 tsp
Powdered Sugar 1 tsp
Black Pepper Powder 1/2 tsp
Button Red Chilli 1/2 tsp
Grated Mozzarella and Cheddar Cheese 1 Cup
Mixed Herbs 1/2 tsp
Oregano 1/2 tsp
INSTRUCTIONS
Preheat oven to 400°F. Line a 12 cupcake pan with liners (see note).
In a large bowl, mix flour, sugar, salt, and baking powder. Add in vegetable oil, egg, and 1/3 cup milk into flour mixture and stir until batter is smooth. It will be sticky. (Add in another 2 tbsp milk if desired.) Fold/stir in cheese and pepperoni. Fill muffin cups about 2/3 full.
Bake for about 18 minutes until muffins turn out golden and a knife inserted comes out clean. Right before eating, top muffins with more cheese and about five slices of mini pepperoni and bake for 4-5 minutes at 350°F until cheese is melted. Serve immediately.
1 cup (226 grams) unsalted butter, room temperature
2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract
Simple Chocolate Cake: Preheat the pan on medium low flame for 10 minutes ( Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, two - 9 inch (23 cm) cake pans. Then line the bottoms of the pans with parchment paper.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the eggs, water (or coffee), milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter will be quite thin.) batter and bake for about 27 - 32 minutes or until a toothpick inserted into the center of the cake just comes out clean.
Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.
Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Today am gonna show you How To Make Saltish Fry Mutton / Namkeen Gosht in east method at home
Ingredients:
1/2 cup cooking oil
2 tbsp Ginger garlic paste
5-6 medium size fresh green chilies
1/2 kg mutton pieces with bones, washed
1 1/4 tsp salt
2 tsp freshly ground black pepper
Ginger slices for garnish
Chopped fresh coriander for garnish
Chopped green chilies for garnish
2 tbsp Unsalted Butter
Instructions
In a large wok heat cooking oil on medium flame.
Put mutton in the wok, mix well.
Add ginger and fry for 5 seconds. When fragrant add in garlic and whole green chilies. Saute for few seconds. Keep stirring and don't let the color change
Add salt and pepper and stir.
In a few minutes mutton will release its water. At this point lower the heat to low, cover the wok and let it cook.
Uncover and stir after 20 minutes intervals until done; about 40 minutes. Usually the meat tenderizes in its own water but if required a little water can be added.
Cooking time varies according to the cut of the meat and cooking conditions.
Serve hot with chopped green chilies and coriander and sliced ginger garnish.
Cooked Beef Mince 250 gm
Green Onion (chopped) 4 tbsp
Cooking Oil For frying
Green Chili chopped 4-6
Flour + water 3 tbsp
Samosa Patti/ Roll Patti 1 pckt
Salt 1 tbsp
Coriander (chopped) 4 tbsp
Boiled Macaroni 1 cup
METHOD:
Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta, mix and set aside.
In a pan add, 4 tbsp oil, beef mince, spice sachet and fry for 5 minutes. Add onion, coriander and green chili and fry for a minute, remove from stove and set aside. Mix pasta in it. Mix flour and egg to a smooth paste. To make samosa or roll fill it with the pasta and mince mixture, seal it with egg flour mixture. Heat oil in a pan and deep fry samosa or roll till golden brown. Serve it with bake parlor ketchup.
Today i am going to show you how to make tamarind sauce or imli ki khatti meethi spicy chatney at home
Ingredients
1 cup Tamarind
1 cup Jaggery or gur Broken into small pieces
1 tsp Dry Ginger Powder
1/2 tsp Roasted cumin powder
1 tsp Red chili powder
1 tbsp cornflour
1 tsp Black salt
Salt to taste
1/2 tsp dry red chili seeds
Method
Soak the tamarind in 3 cups of hot water for 20 minutes.
Mash it using hands and strain it through a soup strainer.
Discard the tamarind pulp and keep the water.
Add the tamarind water in a pan.
Add jaggery and all the remaining ingredients except raisins.
Cook the mixture on medium heat for 10-12 minutes.
Add raisins and cook the chutney for another 15–20 minutes.
Keep stirring at regular intervals.
Remove the pan from heat and keep on the counter until it is cooled properly.
Transfer in a clean glass jar and refrigerate up to 3 months.
Ragda is a boiled white pea gravy preparation which is used as a topping for all sorts of chaat.
It is a highly irresistible condiment which is sweet, spicy and tangy, all at the same time.
Ingredients
2 cup Dry White Peas
Salt to taste
1 tsp Vegetable Oil
1/8 tsp Turmeric Powder
1/4 tsp baking soda
1 tsp Red chili powder
1/2 tsp Tamarind powder
Coriander Mint green Chutney
Tamarind / imli Chutney
1 cup beaten Yogurt
4 small Potatoes, boiled and chopped / mash
150 gm butter, at room temperature
400 gm powdered sugar, SIFTED
80 gm / 2/3 cup cocoa powder
1 tsp of salt
1/3 cup Boiling hot water
60 gm melted dark chocolate
200 grams flour, sifted
1/2 cup milk
1 large egg
2 tablespoon Melted butter
1 teaspoon salt
½ cup hot boiling water
2 cooked chicken breasts skinless, boneless, chopped
8 Cheddar cheese slices
Filling
1/2 cup thinly sliced fresh cabbage
1/2 cup sliced green onions
2 tablespoons butter
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup whole milk, divided
300 gm chopped cooked chicken
1/2 tsp active dry yeast
1 cup Lukewarm water (90 to 100 degrees F/32 to 38 degrees C)
2 cup all-purpose flour
3/4 cup wheat flour
2 tablespoons olive oil
1 teaspoons salt
1 tbsp sugar
2 tbsp olive oil
2 cup cup water
1/2 kg boiled potatoes
1 tsp green chilies finely chopped
4 tbsp fresh coriander leaves
to taste Salt
as per taste Red chili flakes
1 tsp Roasted crush cumin seed
1 tsp Roasted crush coriander
1 tsp chaat masala
1/2 tsp whole spice powder
1/2 tsp mango powder
1 Chopped onion
1 chopped carrot
#How to make chocolate fudge cake in lock down at home
Ingredients
1/2 cup + 3 tbsp Plain Flour flour
1/4 cup cocoa powder
1/2 tsp Baking Powder
3/4 cup Powder sugar
2 tbsp Hot milk
2 large eggs, room Temperature
Oil to grease
3 tbsp of hot water
For Ganache
100 gm grated Dark Chocolate
1/4 cup Hot heavy cream
Method
Heat oven to 180 C /160 C fan/gas 4. Grease and line the base of two 18 cm sandwich tins.
Sieve 175 gm Plain flour, 1/2 tsp baking powder and into a bowl. Add 150 gm / 3/4 cup Powder sugar and mix well.
2 lightly beaten large eggs, 50 gm soften Butter and 2 tbsp hot milk. Beat well with an electric whisk until smooth.add cocoa powder + hot water paste in batter
Add sifted dry ingredients gradually in wet ingredients
Pour the mixture into the tin and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
after this pour Chocolate Ganache over the cake & put inti fridge until its become set #Stayhomechocolatefudgecake#Chocolateganacheeasyrecipe
Today am gonna show you How to make Suji dhokla (rava dhokla)Steamed spicy cake at home
INGREDIENTS
FOR RAVA DHOKLA:
1 cup rava / / semolina / sooji
1 cup thick curd / yogurt, slightly sour
1 tsp sugar
1 tsp ginger crushed
1 tsp chili paste
2 tsp oil
salt to taste
¼ cup water, or as required
1 tsp baking soda
FOR TEMPERING:
2 tsp oil
1 tsp mustard seeds
few curry leaves
2 green chili, slit
2 tbsp coriander leaves, finely chopped
Method
firstly, in a large mixing bowl take sooji/rava and curd.
additionally add sugar, ginger, chili paste and salt.
mix well to form a thick batter.
rest for 10 minutes or till sooji /rava absorbs moisture.
further add water as required and mix well.
get the dhokla to flowing batter consistency.
additionally add baking soda.
mix gently till the batter turns frothy.
transfer to the greased cake pan / metal bowl.
steam the dhokla batter for 15 to 20 minutes.
prepare the tempering by heating oil.
further add mustard seeds,
once the mustard seeds splutter add in curry leaves and green chili.
saute for a while and once the tempering splutters spread the tempering over dhokla.
also sprinkle coriander leaves.
and cut the dhokla to desired shape.
finally serve soft and spongysooji / rava dhokla with green chutney.
How To Make Chicken Lasagna
Lasagna has a few steps but this dish is worth every second! To make this chicken lasagna recipe:
Make the cheesy cream sauce
Combine cottage cheese, parsley, eggs, and spinach for the cheese layer
Layer noodles, sauce, cheese, vegetables, and chicken, end with a noodles and sauce layer
Bake for 40 minutes covered
Uncovered, top with cheese, and bake for an additional 20 minutes
When you layer lasagna, the trick is to keep things as even as possible throughout the dish to ensure even baking. The lasagna noodles should be cooked al dente as they’ll cook a little bit longer in the oven.
Ingredients
12 lasagna pasta sheets (1 box), whole wheat or brown rice
2 garlic cloves, crushed
2 – 3 medium onions, finely chopped
3 tbsp flour, whole wheat
2 cups any milk (I used unsweetened almond)
2 cups marinated artichoke hearts, well drained and finely chopped
1 lb boneless & skinless chicken breasts, diced
Ground black pepper, to taste
2 cups spinach, coarsely chopped
2 cups tomato sauce, divided*
2 + 1/2 cups any shredded cheese, divided (I used Mexican blend)
Instructions
Cook pasta as per package instructions, drain and lay flat on parchment paper.
Preheat large skillet on medium heat and spray with cooking spray. Add garlic and onions, saute until translucent. Add flour and stir it vigorously with onions and garlic. Add milk and stir until combined. Let cook 2 minutes.
Add artichoke hearts, chicken and pepper; stir. Bring to a boil, reduce heat to low-medium and cook for 20 minutes, uncovered. Turn off heat, add spinach and stir to combine.
Preheat oven to 350 degrees. Spray the bottom of 9 x 13 baking dish with cooking spray, add 1 cup of tomato sauce and spread it evenly with spatula.
Fill each pasta sheet with 1/4 – 1/3 cup of chicken artichoke mixture and 2 tbsp cheese. Repeat with remaining pasta and filling. Roll each chicken lasagna roll and place tightly in a baking dish: 6 rolls in 1 row, 2 rows.
Top with remaining 1 cup of tomato sauce and 1 cup of cheese, distributing evenly among all rolls. Bake for 30 minutes. Serve warm.
bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
Use either your hands or a rolling pin to work the dough into 12" circle.
Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
Use a fork to poke holes all over the center of the pizza to
