Marching band season has officially begun.
Every night on my evening walk, I hear the “Boom! Boom! Boom!” explosions of the beating bass drums from the college football field a mile away. A mile away! And have you seen the bright yellow school buses filling up the freeways on Saturdays? They aren’t carrying kids to the local science fair or petting zoo. They’re hauling students to other high schools for all-day Parade and Field Show Competitions, complete with fluffy plums (feathered hats), shiny black Dinkles (shoes), and tuxedo-wearing drum majors.
It’s a whole other world.
At my high school, we showed up for band camp in mid-August, two weeks before classes started. We warmed up on the football field with Dr. Beat (the metronome) blaring in our ears, pacing out 8-to-5’s (8 steps to 5 yards), 16-to-5’s, and occasionally the fancy circle drill. Then we scattered around with our set books shoved in front of our noses, trying to align ourselves in the abstract formations with even spacing for the actual show before the band director yelled, “Again, from the top!”
They reluctantly allowed us a few 5-10 minute water breaks, barely enough time to guzzle down Gatorade and sprint to the bathroom, so we usually ate dinner before or after practice. A few kids attempted to shovel down a slice or two of pizza, but, uhh… Let’s just saw greasy fingers and shiny metallic instruments don’t mix too well!
And that’s where these little beauties come in! I created Pizza “Cinnamon” Rolls, where all of the toppings stay squashed between the layers of soft whole wheat dough. I sprinkled the cheese on top to make it obvious that they weren’t your usual sweet breakfast treat, but you could easily stick it inside with the sauce instead. Although I picked the standard pepperoni, feel free to customize the rolls to fit your tastes: ham and pineapple, sausage and peppers, or lots of veggies!
For whatever toppings fillings you choose, you’ll need to cut them into small pieces. Do not skip this step! I forgot to quarter the pepperoni in my first batch, and it ripped a hole and poked through the dough, allowing the tomato sauce to ooze out. To keep the fillings contained and make the rolls easier to eat, be sure you dice the filling ingredients!
I love how these Pizza “Cinnamon” Rolls turned out—comforting and filling, savory and saucy. And if my guy, who’s pretty picky about his pizza, even devoured 2, then you know they’re going to be good!