I made these for dinner tonight along with a salad and it was good eating. I used PR CRUST AND CRUMB Pizza Dough II, with some changes. For the flour I used 1/3 all purpose, 1/3 whole wheat I ground and 1/3 King Arthur Italian Style. At the last minute I decided to double the recipe and then realized I didn't have enough poolish so the only thing I had to make up the missing amount was to add about 1/2 cup of my rye starter. It all worked out fine, the rolls were very tasty. I used about 1/4 of a single batch recipe (about one pizza's worth) to make 4 rolls about 6" long. I patted the dough out into rectangles, added thin slices of Asiago cheese, chopped cherry tomatoes and sliced onions, s & p, and about a 5" piece of well cooked and browned Italian Sausage. Wrapped the dough around and sealed. Baked on parchment covered cookie sheet till nice and brown. Oiled tops when they came out of oven. A nice crisp salad and we were happy.
