5 Ideas for Pizza Dough That Aren't Pizza

Pretzel buns are a trendy way to remix your usual lunchtime sandwich.

To make:
1. Preheat oven to 300 degrees F. On parchment-lined rimmed baking sheet, sprinkle 1/2 cup baking soda. Bake baking soda 45 minutes. Remove from oven; let cool.
2. Increase oven to 450 degrees F. In 4-quart saucepot, heat 8 cups water until hot; whisk in baked baking soda (try to avoid touching the baked baking soda, as it could irritate your skin). Line baking sheet with new sheet parchment.
3. Roll and stretch a large handful of dough into 12-inch-long rope. Twist ends and press ends into center of rope to form fat pretzel shape. Repeat with remaining dough.
4. Gently lower into hot water as many pretzels as will comfortably fit into pot. Let soak for 30 seconds, flipping occasionally. Remove pretzels with large slotted spoon and place on parchment-lined baking sheet. Repeat with remaining pretzels.
5. Brush tops of soaked pretzels with beaten egg yolk and sprinkle with coarse sea salt. Bake 15 to 20 minutes or until very dark brown. Slice in half and use for chicken sandwiches or burgers.

Who needs to run to the bakery when you can prep a batch of fresh bagels yourself on Sunday morning?

To make:
1. Preheat oven to 450 degrees F. Fill 5-quart saucepot halfway with water. Cover and heat to boiling on high.
2. Meanwhile, on large plate, combine 3 Tablespoons sesame seeds, 3 Tablespoons dried onion flakes, 3 Tablespoons poppy seeds, and 2 Tablespoons coarse sea salt.
3. Shape a handful of dough into 8-inch-long rope and pinch ends together to form circle; place on parchment-lined cookie sheet. Repeat with remaining dough.
4. Gently lower into hot water as many rounds as will comfortably fit into pot (about 6). Boil 2 minutes, flipping occasionally.
5. With slotted spoon, working with one at a time, transfer to plate with seeds, pressing for seeds to adhere. Transfer to same cookie sheet, seeds-side up. Repeat with remaining dough rounds.
6. Bake 20 minutes or until deep golden brown. Cool slightly. Serve warm or let cool completely and toast before serving.

Who said your pies have to always be sweet?

For Filling:
1. In 12-inch skillet, heat 1 tablespoon oil on medium heat.
2. Add 1 pound ground beef; 1 medium onion, finely chopped; 3 cloves garlic, finely chopped; 1 teaspoon chili powder; 1/4 teaspoon ground cinnamon; and 1 1/2 teaspoon salt.
3. Cook 8 to 10 minutes or until onions are starting to soften and beef is cooked, breaking up meat with back of spoon.
4. Remove from heat and stir in 3 tablespoons fresh cilantro, finely chopped. Let cool.

For Pies:
1. Preheat oven to 400 degrees F. Roll and stretch a handful of dough into rough 9-inch by 9-inch square.
2. Add scant 1/2 cup of filling to one side of dough in rectangular pile. Fold other side of dough over, pinching to seal. With pizza cutter, cut sealed edges to form 8-inch by 4-inch rectangle. Place on parchment-lined cookie sheet. Repeat 3 more times for total of 4 pies.
3. Brush tops with beaten egg yolk. Cut 5 slits in each pie to vent steam. Bake 15 to 20 minutes or until deep golden brown. Let cool 5 minutes. before serving with salsa verde or jalapeño hot sauce.

Meet pizza's doughier cousin.

To make:
1. Roll and stretch a handful of dough into 6-inch circle. Place 6 or 7 slices pepperoni and 3 tablespoons shredded mozzarella on one side of circle, leaving 1/4-inch rim (fill generously with pepperoni, the cheese will melt and leave a gap).
2. Fold other half of dough over filling. Pinch edges to seal tightly. Roll edges in towards filling and pinch tightly again. Repeat with more dough and filling, as desired.
3. In 12-inch skillet, heat 4 cups canola oil until hot, but not smoking. Adding only 2 calzones at a time, fry calzones 6 to 8 minutes or until deep golden brown on both sides, turning them over once. Cool slightly. Serve warm with marinara sauce.

Yep, you can even make dessert!

To make:
1. In 4-quart saucepan, heat 4 cups canola oil on medium-high until hot, but not smoking.
2. Meanwhile, form 12 ounces of dough into eight 1 1/2-inch balls (slightly smaller than a golf ball).
3. Add dough balls to oil and fry for 5 to 6 minutes or until deep golden brown, turning frequently to brown all sides. With slotted spoon, transfer to paper-towel-lined plate.
4. Toss with cinnamon sugar (a paper bag works well for this) and serve warm.