I’m not sure why I insist on baking something every time I have more than two beers with my friend Dominic, but the arrangement seems to be working out for both of us. Last night, after a few libations, I started bragging about my amazing pizza dough recipe, and before I knew it, I was surrounded by spectators in his kitchen, clumsily frying cinnamon-sugar pizza dough donuts., while fielding requests for pizza and cinnamon rolls.

In that moment, fueled by enthusiasm and Pacifico, inspiration struck: I should do a pizza/cinnamon roll hybrid—essentially individual strombolis! (hiccup)

As you can see, I am one of those people who keeps her drunken promises.

• ingredients
• flour for rolling and for dusting pan Pantry
• 1 recipe pizza dough $1.50
• 3/4 cup tomato sauce $1.50 for a 15-oz. can
• 1 1/2 cups shredded provolone or mozzarella cheese $3.50 for 8 oz.
• about 12 slices pepperoni, chopped $3.50 for 6 oz.
• 1 handful fresh basil leaves, chopped $1 for a bunch

Total Cost of Ingredients $11

Directions

Preheat oven to 400 degrees F. Lightly flour a baking sheet and set aside.

Place onto a lightly floured surface and use a rolling pin to roll it out into an approximately 18” x 14” rectangle.

Spread tomato sauce over the entire top surface of the dough. Sprinkle the cheese evenly over the sauce. Top cheese with pepperoni and chopped basil.

Starting at the bottom and pinching as you go, roll the dough up tightly, so you have a 14” cylinder.

Use a sharp knife to slice cylinder into about 10 even rolls. Place rolls, spiral-side-up, on the prepared baking sheet.

Bake 12-15 minutes, or until rolls are golden-brown and cheese is bubbly.

Cool 5 minutes, then serve warm.

Makes about 10 spirals (serves 4-6).