Nothing says ‘festive season’ like warm, spiced mulled wine! You’ve heard of cinnamon rolls, now meet their festive sibling: our spiced, sticky Mulled Wine & Apple Pizza Dough Rolls. Simmer tangy green apple bits in Christmassy mulled wine and tuck them up inside our Classic Pizza Dough, then bake in our cast iron skillet for the ultimate holiday treat. You’ll be reaching for another before you can say “Santa”!
1kg Classic Pizza Dough
6 small green apples, peeled and finely diced
1 bottle mulled wine (or a sweet red wine)
300g (10oz) sugar
Rind of 1 orange
10 whole cloves
2 whole cinnamon sticks
100g (3.5oz) butter, softened
Zest of 1 orange
Over a medium-high heat, pour the bottle of mulled wine into a saucepan. Add the sugar, cinnamon sticks, whole cloves and orange rind. Bring the wine mixture up to a boil, then reduce the heat and simmer until it’s reduced by half and thickened up into a syrupy consistency. Be careful to watch the syrup as it becomes more viscous as it can burn easily at this point.
Add the chopped apples to the saucepan, and cook for about 10 minutes or until softened and sweet. Remove the cooked apple and set aside, then remove the spices and orange rind and discard. If the syrup has diluted after cooking the apples, continue cooking the syrup on a low heat until it’s reached the desired consistency.
Fire up your Ooni pizza oven. Aim for 200˚C (400°F) on the stone baking board inside. You can check the temperature inside your Ooni pizza oven quickly and easily using the Ooni Infrared Thermometer.
Take a tablespoon of the butter and spread over the surface of your Ooni Skillet.
Next, lightly flour your work surface. Using a rolling pin, flatten pizza dough into a long rectangular shape, about an inch thick. The sheet of pizza dough will roll out to about 60cm (24 inches) by 13cm (5 inches). Trim around the edges if you need to neaten up the shape.
Using the back of a spoon, spread the rest of the butter evenly over the dough, then spread over an even layer of the cooked apple pieces.
Take the long edge of the pizza dough and roll the dough in on itself, forming one long tube. Using your Ooni Pizza Dough Scraper or a large knife, slice the tube of dough into 10 rounds of dough. Flip the rounds of dough upwards so the filling is showing, then tuck each one into the skillet. There should be about 6 rolls around the edge and 2 in the middle. Leave a little room round each roll as the dough will expand as it cooks in the oven.
Place the skillet inside your Ooni. Position it as close as possible to the opening and bake the ring for about 20 minutes, or until the rolls are puffed up and golden. Extinguish the flame in your Ooni and leave the rolls to continue cooking slowly in the residual heat of the oven. Once cooked, remove the skillet from the oven and allow to cool for 5 minutes – be careful when handling as the syrup on the bottom of the rolls will be extremely hot.
Finish them off with a generous drizzle of the mulled wine syrup and serve right away!
Ingredients
1kg Classic Pizza Dough
6 small green apples, peeled and finely diced
1 bottle mulled wine (or a sweet red wine)
300g (10oz) sugar
Rind of 1 orange
10 whole cloves
2 whole cinnamon sticks
100g (3.5oz) butter, softened
Zest of 1 orange
Method
Over a medium-high heat, pour the bottle of mulled wine into a saucepan. Add the sugar, cinnamon sticks, whole cloves and orange rind. Bring the wine mixture up to a boil, then reduce the heat and simmer until it’s reduced by half and thickened up into a syrupy consistency. Be careful to watch the syrup as it becomes more viscous as it can burn easily at this point.
Add the chopped apples to the saucepan, and cook for about 10 minutes or until softened and sweet. Remove the cooked apple and set aside, then remove the spices and orange rind and discard. If the syrup has diluted after cooking the apples, continue cooking the syrup on a low heat until it’s reached the desired consistency.
Fire up your Ooni pizza oven. Aim for 200˚C (400°F) on the stone baking board inside. You can check the temperature inside your Ooni pizza oven quickly and easily using the Ooni Infrared Thermometer.
Take a tablespoon of the butter and spread over the surface of your Ooni Skillet.
Next, lightly flour your work surface. Using a rolling pin, flatten pizza dough into a long rectangular shape, about an inch thick. The sheet of pizza dough will roll out to about 60cm (24 inches) by 13cm (5 inches). Trim around the edges if you need to neaten up the shape.
Using the back of a spoon, spread the rest of the butter evenly over the dough, then spread over an even layer of the cooked apple pieces.
Take the long edge of the pizza dough and roll the dough in on itself, forming one long tube. Using your Ooni Pizza Dough Scraper or a large knife, slice the tube of dough into 10 rounds of dough. Flip the rounds of dough upwards so the filling is showing, then tuck each one into the skillet. There should be about 6 rolls around the edge and 2 in the middle. Leave a little room round each roll as the dough will expand as it cooks in the oven.
Place the skillet inside your Ooni. Position it as close as possible to the opening and bake the ring for about 20 minutes, or until the rolls are puffed up and golden. Extinguish the flame in your Ooni and leave the rolls to continue cooking slowly in the residual heat of the oven. Once cooked, remove the skillet from the oven and allow to cool for 5 minutes – be careful when handling as the syrup on the bottom of the rolls will be extremely hot.
Finish them off with a generous drizzle of the mulled wine syrup and serve right away!
