1 1/2 c. warm water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour
In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.
Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 2x2 inch squares with a pizza cutter.
Fill each square with whatever pizza toppings you want. I use peperoni and whatever cheese I have on hand, but mozzarella is pretty good.
DON'T put the marinara sauce inside, that will be for dipping after they're baked!
Pull the corners of each pizza dough square into the center, pinch and place into a
greased pie pan seam side down.
Once the pan is full, brush the tops with olive oil or butter and sprinkle with garlic seasoning
1/4 c. powdered Parmesan cheese
1 tsp. Kosher salt
1 Tbsp. garlic powder
1 tsp. oregano
1 tsp. basil
1 tsp. marjoram1 tsp. parsley
Bake for 10-15 minutes at 425 degrees or until the tops of the rolls start to turn a golden brown.
Dip in marinara sauce and ENJOY!