- I made pizza ravioli.
- I was gonna say, it looks like ravioli.
- Should that be a thing?
Like why isn't--
- Pizza ravioli?
- Pizza ravioli a thing?
- I feel like probably it is somewhere.
- Really?
- Yeah, in some--
- I've never heard of it.
- College dorm rooms like [beep].
[chuckling]
Nevermind.
[jazzy percussion]
[sizzling]
[machine whirring]
[man screaming]
- Ow! Mother--[beep] that thing is hot.
Hey everyone, I'm Claire,
I'm in the BA test kitchen
and today I'm making gourmet
Pizza Rolls.
[jazzy percussion]
I've never had one of these before,
but in my mind it is a smaller Hot Pocket.
So, I'm feeling pretty
good about this today.
I do think growing up,
you had Totino's Pizza Rolls
or you had Bagel Bites,
and in my house we had Bagel Bites.
It's sort of unbelievable that
my mom let us eat that, but.
This seems like a classic
"Mom and Dad aren't home,
kids have to feed themselves"
kind of after-school snack.
Ooh, you guys.
This is the first time we've ever seen
ingredients go into two columns.
Don't feel good about that.
I like the size a lot.
They seem like they'd be fun to eat,
just sort of little finger food.
They're little rectangles.
It's like it's wrapped
around the two shorter sides
and then the two longer sides are kind of
crimped and pinched to close.
Yeah, they are like little pillows.
They're so cute.
Bake or microwave?
Microwave? Okay.
My microwave broke
and it just shoots sparks
out every time we turn it on
even with nothing in it.
[crew laughs]
So we unplugged it.
[jazzy percussion]
Wow, one minute is really very fast.
All right, they feel done.
These are a little sad.
They got kind of soft.
Chris has the right idea, when
he takes bites this small.
The crust is kind of
weirdly hard and chewy,
but overall it's like, I get it.
It's not bad, pretty good.
I just think when you
combine tomato flavor,
oregano, cheese, and pepperoni,
it just sends a signal to your brain
that you're eating pizza.
Andy, do you ever eat
Totino's Pizza Rolls?
No? Me neither.
- It's so sad.
- Yeah.
The crust is really--
- The crust is so
disappointing, just like--
- Yeah, it's hard
and flavorless.
- It's hard
and it's dense.
- I don't wanna be overly confident,
but having already done Hot Pockets,
- Oh, this is like a smaller version.
- I'll be done--
- You nailed Hot Pockets.
It was so good.
- I think I'll be done today.
Yeah, Hot Pockets did all the work.
- Mm, very chewy and gooey.
It's like the brownie
bite equivalent of pizza.
You could eat like a thousand, probably,
without really realizing it.
- Yeah.
- Yeah.
- The thing I like about
these is I think there is
so much room to make them really good.
- For sure.
You know we're nowhere to go but up.
But I feel like you get that a lot.
- I thought they were better.
Please make them better.
- [chuckles] Yeah.
- Sorry.
- That's the goal.
- Sorry Totino's.
Okay, I'm gonna wash my hands.
Bye!
- Bye.
- Then I will buy a pork shoulder.
- [sigh] Gaby, I miss Gaby.
Can I just look at what combination is?
Ooh, ooh you--
Sausage and pepperoni, seasoned pork,
chicken and beef pizza topping pizza
in a golden crust, sausage
made-- I don't [laughs]
these words in this
order don't make sense.
I don't understand what this is.
Doesn't make any sense, I
don't even know what's in here.
It's chicken and beef and pork?
Maybe we do a sausage version?
For this one, and maybe
we make the sausage?
That could be fun, right?
You guys, this one is so easy.
I'm loving today.
All right, so I'm gonna
take some measurements
for the big final ones.
Lengthwise, they're about 5 centimeters.
Then width is about 3.2?
I feel taller.
Did this counter get lower?
All right, so here's a cross-section.
It's kinda cute.
It looks kinda good.
Did Hot Pockets have
distinct pieces of cheese
before you microwaved it?
Here's my thought process.
These have to be baked
in the Totino's factory
and then like flash frozen and packaged.
And then you are reheating
them, you're not cooking them.
Which tells me that this is
cheese that just doesn't melt.
At all, so it's not like you're
gonna get that stringiness
and that tells me that this
is not real cheese, basically.
It's very easy to break these seams,
like they're not well sealed.
But what I see is that there is no seam
on the two shorter sides,
that it's like a long
filled tube of pastry with
deposits of filling, and
then it's like punched
in between those areas of filling.
I think these do explode
in the microwave and oven,
and so if these do then mine
can too, and that's fine.
I think it's just not overheating them.
But I learned a lot from a Hot Pocket.
Basically they need to be vented.
Oh no, they're leaking everywhere!
Sucks!
[beep]
I mean, I wonder actually if
it's intentional that these
edges are not well sealed
and that maybe it's there to give
not only the air somewhere to go,
but the kind of bubbling filling,
so that they don't actually
burst in other places.
The dough is pretty thin, but
I don't think it's yeasted.
And it's not flaky either,
so I don't think it's
gonna be that hard, really.
I'm A to A+ confidence level
because I think I have,
I think pretty much everything
is a known quantity here.
I'm gonna need water for
this, and take a break.
It's so long.
So it starts here and it
goes all the way over.
Okay.
It's time for my favorite part,
but I don't know if this
is gonna be so great,
reading the ingredients.
Enriched flour, parentheses, wheat flour,
niacin, ferrous sulfate,
thiamin mononitrate,
riboflavin, folic acid, close parentheses.
Tomato puree, parentheses, water,
tomato paste, close parentheses.
Water, cooked pizza topping,
made with pork and chicken,
parentheses, sausage made
with pork and chicken,
bracket, pork, mechanically
separated chicken,
salt, spice, maltodextrin,
parentheses, corn, tapioca,
close parentheses, natural
flavors, close bracket,
water, textured vegetable protein,
bracket, soy flour, caramel
color, close bracket,
soy protein concentrate, sugar,
sodium phosphate, potassium chloride,
hydrolyzed corn and soy protein,
soy flour, yeast extract,
close parentheses.
Imitation mozzarella cheese,
parentheses, water, palm
oil, modified corn starch,
vegetable oil, rennet casein, salt,
sodium aluminum phosphate,
potassium chloride,
citric acid, guar gum, potassium sorbate,
bracket, preservative, close bracket,
sodium citrate, sodium
phosphate, titanium dioxide,
bracket, artificial color, close bracket,
maltodextrin, magnesium oxide, zinc oxide,
vitamin A, palmitate, riboflavin,
vitamin B12, close parentheses.
Vegetable oil, pepperoni seasoned pork,
chicken and beef pizza topping,
parentheses, pork,
mechanically separated chicken,
beef, salt, contains 2% or less of
pepperoni, bracket, pork,
mechanically separated chicken,
beef, salt, contains 2% or less of
spices, dextrose, pork stock,
lactic acid starter culture,
oleoresin of paprika,
flavoring, sodium ascorbate,
sodium nitrate, BHA, BHT,
citric acid, close bracket,
spices, dextrose, oleoresin of paprika,
sodium ascorbate, garlic
powder, natural flavor,
maltodextrin, sodium nitrite,
lactic acid starter culture,
BHA, BHT, citric acid, close parentheses.
Contains less than 2% of
modified corn starch, rehydrated
fat-free mozzarella cheese,
parentheses, water, skim
milk, cheese cultures, salt,
enzymes, citric acid, vitamin
A, palmitate, vitamin B6,
close parentheses, sugars,
salt, modified whey,
defatted soy flour, dried onion, spice,
methyl cellulose, rehydrated
enzyme modified cheese,
parentheses, water, milk,
cheese cultures, salt,
enzymes, close parentheses,
dextrose, maltodextrin, TBHQ,
parentheses, preservative,
close parentheses,
natural flavor.
I just blacked out.
- [Camera Man] Jesus.
- I've never in my life heard,
I don't know what mechanically
separated chicken is.
But why do they have to say
that it's mechanically separated?
What does that mean, the separated part?
What's being separated in the chicken?
So if you cut out all of that parentheses
and brackets and then internal parentheses
and then more brackets,
what you have are the following.
Flour, tomato, sausage,
imitation mozzarella cheese,
so I was right,
vegetable oil, pepperoni,
and then a couple extras.
All right, let's go over to the computer.
I have to Google some of these things.
I can look at the hand-held pizzas.
Ew, that looks so gross.
- [Video Narrator] A machine
dispenses the filling
at perfectly timed intervals.
It adds one ounce of filling per pizza
to one side of each strip.
- [Claire] Huh.
So they really are formed like ravioli.
I mean these are not Pizza
Rolls, but they're similar.
- [Video Narrator] They add more flour
on top
- Oh flour.
- [Video Narrator] So the
crimper and rotary's cutters
can easily trim off the excess dough.
- Okay, I think that
the filling is piped on top
and then they really
are formed like ravioli
where they're crimped
along the edges and cut.
Then I'm not quite sure how they get
only seams on two sides,
instead of on three sides.
And then they're baked and then frozen.
Pretty much just what I thought.
Okay so my plan is to
start with the sauce,
'cause that has to cook
for a little while.
I think I'm basically gonna use the same
sauce method that I did for Hot Pockets.
So I have some tomato
paste, red pepper flakes,
garlic, canned tomatoes,
and I'm gonna grab some
basil from the walk-in.
[jazzy percussion]
Basically, the idea here is
I wanna make a really concentrated sauce
that doesn't have a lot of moisture in it
and I want it to be very very thick.
And then I'll add my basil
and then I'm gonna throw
the whole thing in the oven.
My sauce is ready, I'm gonna pull it out.
I stirred it about a half an
hour ago and I think it's done.
It got a little dark around
the edges, but I think it's
overall it looks good.
So I'm gonna let it cool
down, and then I'm going to
puree it.
[food processor whirring]
So now I wanna move on to--
Oh! We're gonna make the sausage.
That's kind of the fun
part, I think, for today.
We're not just starting with ground pork,
we're starting with pork shoulder
that I'm gonna cube and season.
And then we're gonna grind it.
You're just gonna throw a
four-pound piece of pork at me?
Jeez, this thing is like throwing a baby.
I'm gonna weigh out salt.
I have fennel seed, black pepper.
Ooh, that's a lot.
Wow, that is a much more
efficient pepper grinder than I have.
Given that amount of black
pepper, I'm just gonna do
a quarter teaspoon of cayenne.
Oh no [laughs]
- [Camera Man] What do you got there?
- This is not cayenne.
This is smoked paprika.
[giggles] Sorry.
A half teaspoon crushed red pepper flakes.
I'm gonna do a--
I think I won't do any cayenne.
I think that's enough, enough heat.
Some red wine here which
provides the liquid.
One teaspoon of finely grated garlic.
Now I'm going to cube and weigh out
two pounds of the pork shoulder.
Take this off.
[machine whirring]
Because we're just gonna
ground it into bits,
I'm just making the sausage itself
and we're not gonna put it in a casing.
If Brad were here, he would
talk about the Fleischenhacker,
which is we have a manual meat grinder
that's by a German company called [laughs]
I think the name is
Fleischenhacker [laughs].
All right, so when I mix the sausage,
I start with the garlic because
the garlic as an ingredient
doesn't distribute as
easily as the spices.
And I'm gonna go until
I start to see a film
develop around the sides of the bowl.
And now I'm gonna add the wine.
[sighs] and I just keep mixing until
you can see that the meat starts
to look a little bit sticky
and when I poke my finger into it,
see how it springs back?
That's how I know it's done.
- [Camera Man] I feel like
that that's how you know
anything in Gourmet Makes is done.
- What?
- [Camera Man] The poke test.
- [laughing] The poke test.
It's a versatile test.
So I'm gonna do a little quick test,
I'm gonna fry off a patty,
just to make sure it's the right texture.
Okay, this is cooked, right?
Yeah.
All right, the whole point of
this is that when I slice it,
it should cut cleanly and hold together.
All right, that looks like proper sausage.
That looks good.
Mm.
Maybe a little heavy on the
smoked paprika but it's good.
All right, sausage is done.
I feel really good about that.
Now I'm gonna cook the sausage
and put it all together.
I'm gonna grate this parm.
I'm going to brown off the sausage,
and I wanna break them
up a little bit more.
All right, this looks good.
All right next, the cheese.
Dah! [chuckles]
Dan, Dan stop.
Stop! [laughing]
We got some low-moisture mozzarella.
[jazzy percussion]
I think it could use some dried oregano.
All right, I think the filling is done.
Quite happy with it.
Now we should move on to the dough.
And it's probably late
enough in the day that we
have to start it just tomorrow.
- [Camera Man] Oh my god, that's so early.
- That clock says 5:15.
- [Camera Man] That's wrong.
- All right, I really sort
of think the dough is just
flour, oil, and water.
I'm basically gonna go with a pizza dough
that's not leavened.
Maybe adding a tiny bit of baking powder
to give it some airiness.
'Cause I think part of the problem is that
on the Pizza Rolls, it's kinda gummy,
it gets really hard.
I think it needs a little bit of aeration.
[jazzy percussion]
This is our trusty pasta roller.
It's just a real easy way
to make even, thin sheets.
I didn't start on the
widest setting [laughs].
I started on the thinnest setting,
instead of the widest setting, my bad.
Let's try that again.
I start on the widest
setting to gradually work it.
I might not wanna go
any thinner than this.
I just wanna do a quick
test with this dough
because I'm not really certain
what the texture will be when it bakes.
My concern is that it's gonna
be very dry and cracker-like.
I'm gonna make two pizza rolls.
[jazzy music]
I'm not too worried
about the shape or size.
They don't look so good.
[sighs]
[timer beeping]
All right, so mine's a little pale.
I feel like I did make hard tack.
That is sort of what this feels like.
The leaking, I'm not sure
what to do about that.
So, what if I deep fried them?
Is that gross?
No?
This dough is not good.
The problem with this dough is
that it tastes of raw flour,
like it hasn't been cooked enough.
It's terrible.
I can't quite figure out what
this dough is supposed to be,
like it's not pizza dough
and it's not flaky dough.
It's not puff pastry.
I'm just not sure what
I want this dough to be.
Maybe just starting
with actual pizza dough,
so like a yeasted dough
since it is a Pizza Roll.
And then maybe we, I don't
know, maybe we do deep fry them.
Is that a horrible idea?
No, that's a good idea?
Okay.
[jazzy percussion]
I was thinking because I've already done
a whole show about pizza dough,
called Making Perfect,
that I would start with that formula.
And we did use sourdough
starter for that to leaven it.
It's like that feels pretty gourmet.
Ooh, Brad. You got any starter?
- Huh?
- You have starter?
- What kind of starter?
Oh, bread.
- Sourdough.
- Frozen.
- Can I have some?
- I can get it for you.
- Yeah?
All right.
- In a couple minutes.
- Nothing in the fridge though.
- No I--
- Okay. [laughs]
I also thought that it would be fun
to really upgrade the Pizza
Rolls by milling our own flour.
I also just love using the grain mill.
It's my favorite tool
in the whole kitchen.
This thing is very heavy,
please don't throw it at me.
So this is a grain mill.
Whole grains go in here.
There is a grinder
inside, flour comes out.
- You gonna grind the starter?
- No, so what happened here?
- I put it in the freezer.
This is actually leftover from
- Pizza.
- Making Perfect pizza.
- That's the recipe I'm using.
- Boom.
- For Pizza Rolls.
- Oh, you're making Pizza Rolls, are you?
- Yeah, weren't you here on Tuesday?
No, you weren't.
- Who makes Pizza rolls?
- What kind of a question is--
Oh, you mean what brand name?
- I thought Pizza Rolls
were something else.
Oh, maybe I'm thinking of Hot Pockets.
- Did they used to be triangles?
- Maybe... right?
- Pizza Rolls?
- These look--
- They used to be triangles?
- I'm starving, oh my god look at the
amount of ingredients.
- No, Brad.
- Did you read this?
- Yeah, it took me like 10 minutes.
- It's longer than most
books I've read, Claire.
[Claire laughs]
- All right, 45 minutes later
I'm gonna make the dough.
[machine whirring]
So I'm gonna do a mix of
freshly milled flour and bread flour.
So this starter is still really cold,
but I think I have
enough that I can kind of
scrape off the sides of the container.
So I do have to combine it
with some active dry yeast,
just to make sure that we have
bread by the end of the day.
I find myself feeling
very soothed and calm
in a way that I never
have on Gourmet Makes.
[smacking dough]
Gonna cover it, let it rise.
I'm gonna let it go until
it's about doubled in size,
more or less.
All right, so while I'm
waiting for the dough to rise
I'm gonna grab my filling from Day 1.
[gasp] Jeez!
[laughing] God.
What if it dropped and
it splattered everywhere?
This is red sauce.
Okay, my plan is to
form these like ravioli.
So I'm going to actually
set myself up with a tray,
some parchment paper, and
I'm gonna just portion out
all the mounds of filling,
so it's ready to go
when the dough is ready.
[mumbling]
Mostly there's concern that this is
gonna be too big of a portion.
But no one's gonna be upset if my
Pizza Rolls are a little bit bigger right?
[laughs]
Damn it.
All right, let's look at this dough.
Here's my risen dough.
At least we know that something
yeasty in there is working.
My next step is going to
be portioning out the dough
and rolling it through the pasta roller.
And then I'll get out my filling
and I'm gonna start
forming them like ravioli.
I think I have to work a
little bit on the shape,
but this is just a test to see
how the consistency of the dough is
and also to make sure
that they really stick.
Your timing is great.
- Is great?
- Yeah.
- Timing's always great.
- I'm gonna--
Not true.
- [Brad] Woo!
- [Claire] Your timing
is usually terrible.
- [laughs] Okay, fine.
- You usually come in at
a time where I'm like--
- Let's say 50/50.
- In deep despair, okay fine.
- Are you in deep despair?
- No.
- Great, love to hear that.
- That's why your timing
is great.
- We love to hear it.
- What do you think is
gonna happen when I do this?
- Well when you heat oil,
it usually just gets hot.
- What do you think's gonna
happen when I put this inside?
- [laughs] I have no idea.
- I'm nervous.
- I'm a little scared.
- Is it just gonna totally explode?
- It might.
- Okay.
- Claire, let it rip.
- Oh god, I'm so nervous.
Oh god, it's starting to inflate, oh god.
- It's really inflating.
- Oh my god.
[both laughing]
- She's gonna blow!
- [Claire] [laughing] Do you
think that it's gonna explode?
Oh god, oh god.
- [Alex] It's browning.
Or is that just the sauce coming up?
It's just the sauce
coming up underneath.
- I think it's just the sauce.
- Oh god! [screams]
[Claire laughing]
It's ruptured, it's ruptured!
- It actually doesn't look that different.
- That's pretty close.
- Do you think they also
deep fry it?
- [Alex] I think they have to.
- Because I think if they were baked,
they would have a flat side.
I do think it looks similar.
Obviously, it's larger.
I think the dough looks a lot better
and I think, in terms of the way it feels,
I think it feels good.
- I mean.
- I mean.
[chuckles]
- That's a Pizza Roll.
- Tastes pretty good.
- Yeah, you could stop there
and be pretty much equal, close to this--
- Are you kidding?
- No I'm saying
in terms of the dough.
I think the dough can
get a little crispier.
It can get a little more
beautifully colored.
- Okay, so what I'm hearing
you say is different cooking,
not different dough.
Like the dough tastes good.
- No no no, the dough tastes good.
I think the frying procedure
just needs to be a little different.
- Yeah yeah yeah, so I have to tweak that.
But I'm very happy with actually
the texture and flavor of the dough.
Thanks Delany.
- Yeah, of course.
- Great, wonderful support.
I feel seen and heard.
You guys, those taste
delicious, I have to say.
I have had some great thoughts
since that first test batch.
One is I think I have to
roll the dough a bit thicker
because as it drapes over
the filling, it thins out
and I don't want it to get
too thin along the sides.
And the other thing, sound
guy Mike gave me a great idea,
talking about [laughs]
What do they call it? Panzerotti?
Which is basically a fried calzone
that they used to fry them frozen,
which gave me the idea
to freeze the filling.
So, I found these silicone ice cube molds.
I'm gonna press each of
these little portions
into the bottoms of the molds,
get them into a square shape,
and then freeze them and pop them out.
When you make empanadas
and you have air inside,
do they explode?
- Mm, tricky one.
They explode.
- So how do you?
- Well--
- What's the method?
- You can have a very thin, needle-like
pokey thing,
- Oh, a tiny hole?
- And then make sure that
the dough goes back to,
- When you're forming them.
- Right.
- Interesting.
- Right.
Imagine this is round right?
So you're closing them,
so you always wanna start
on one-- I do it on my hand.
So make sure that you're
taking all the air out.
- Ah, with that hand you're
pressing out the air.
- Right.
- Okay, okay.
- It's like when you're making dumplings.
- Yeah.
I'm gonna try something as I drape it,
I'm going to be very careful
about eliminating air pockets.
So I'm doing Gaby's trick
where I'm poking a tiny hole
to help eliminate any further air bubbles.
I'm gonna throw these
guys in, see what happens.
[sighs] Is anyone else nervous?
All right, ready?
They are puffing, oh god.
Oh no.
- Whoa.
[laughs]
- Delany!
- What's happening?
- [laughs] I know it looks
like I've made no progress
since you were here last.
[Alex laughs]
- That's kind of exactly
what it looks like.
- That's kinda what's happening.
I just poked a tiny tiny hole,
to try to get them to not explode.
- A little air escape valve?
- Yeah, a little escape valve.
And look, it's taking on color.
Look at how they're frying
up like little pillows!
- [Alex] It's almost like
you figured it out, Claire.
- [Claire] Maybe.
- Aw, they're coming--
- [gasp] Ah!
- Oh! There it is.
[whines]
- We need tongs.
- I need this guy.
Ah!
[camera man shouts]
[laughing] Sorry.
Sorry guys.
Ay ay ay.
- No no no wait, but that one
looks beautiful.
- Yeah, but that's the one
that exploded, but it
didn't lose that much.
But that's not good, that's not great.
- Not ideal.
I would--
- What?
- Like 10 more seconds, see what happens.
One, do one of 'em for 10 more seconds.
- Okay, fine.
Count me down.
- [Alex] Five.
- [Claire] Wait, Delany.
Are you kidding?
- [Alex] Aw!
- Delany!
Aw!
- Well, you don't know
until you know, Claire.
- Well look what happened!
- And now we know!
- [sighs] This one's perfect.
It is.
- This one almost--
Yes.
- [laughs] Right?
- Sure.
- But can I talk about what is working?
The dough stays sealed so well.
- Oh no, it's great.
- And even though there's like a surfeit,
there's like a flat
side and a rounded side,
once they fry, you can't really tell.
It looks delicious, right?
- It does.
Also, I just wanna say this.
The thickness of the dough is perfect.
- Thank you.
- Perfect.
- Thank you.
How do we get it to not explode?
That's the question.
- You stick like a-- oh
sorry-- like a needle in there
and extract the air.
- Ooh!
We have, we have.
- Let's do that!
Next time around.
- Wait, Brad's hiding them
over somewhere, over there.
- They're over there somewhere?
- Yeah.
- This is a piece of dried tuna.
[Claire laughs]
That's just sitting here. [laughs]
- Oh no no, he had them
in a quart container.
[metal clanging]
- Jesus.
- [laughing] Alex.
- I don't see them anywhere.
Oh, we might have something going on here.
- Oh I think, ooh!
Yeah yeah.
- In the back?
- No no, right there.
- Oh, they're all right here.
Is this what we're looking for?
- Well these are the needles.
- That's the needle.
- Delany if you're gonna always
bring this many contributions
to Gourmet Makes,
you can come back anytime you want.
- Hoo!
- All right, here is my genius idea
that was actually really Delany's idea.
I'm taking just the hollow needle
and creating like an air
vent where the air can escape
and then I'll pull them
out and seal the opening.
They're getting really puffy
and I can tell they're filling with air,
so I'm taking them in and out of the fryer
to let the air contract again.
All right, I think I gotta pop.
I'm gonna turn them over
and pierce the second side,
so that that first side
can cook a bit more.
All right, this guy has a breach.
All right, I think that unfortunately
I have to call these done.
Because this guy is gonna start leaking.
[sighs] They're so pale.
I don't know how successful this is.
I think that these are usable.
I wish that they had more color on them.
When I make one more batch
before the end of the day,
I'm going to actually leave
that piece of needle coming out the side
and fry them with that in there
and I think that that's gonna
work really really well.
So I wanna isolate the metal piece from
the plastic tip that
screws onto the syringe.
I'm gonna put this in the fryer
and I don't want the plastic to melt.
This is kind of a pain, but
each one has their own little--
what are we calling these things?
Vent? Exhaust pipe? I don't know.
I'm gonna fry one by one,
just because I think it's the safest.
What if this doesn't work at all?
Okay, so I just have confirmation
that it's working because
Kevin, can you see
the air that's coming
out of the metal part?
The bubbles?
- [Kevin] Mhm.
- The trail of bubbles?
- [Kevin] Yup.
- So it is allowing air to escape.
Well, hell's bells.
I truly did not think that was gonna work.
I feel like I'm using up all
of my Gourmet Makes karma
on this episode, 'cause it's just
I haven't hit any major
process-altering snags.
So yeah, I'm feeling
like this is a huge win.
Op, there it goes!
I've never-- I'm enjoying this
more than I've enjoyed
any Gourmet Makes process.
[jazzy percussion]
All right.
We are done, let me bring them over.
Just pull out the needle.
You can't even tell it was there.
And then, once these are microwaved,
they will have now a tiny little hole
where some of that air
and steam can escape.
Overall, I feel a sense of triumph,
even though I know I'm not done.
I think they look great.
I'm super into how they turned out.
- Wait, did you--
- I can't wait to tell you
what your suggestion led me to.
- What happened?
- I wish we could roll back
the footage so you could watch.
You'll just have to wait for the episode.
Basically, it was incredible.
[jazzy percussion]
I'm very excited.
It is... I don't wanna say what day it is.
It's another day.
The last thing we did last
night before we went home
is put all of the cooked
Pizza Rolls in the freezer.
And now the only thing we
have left to do today is
microwave them and taste them.
And my biggest concern is
that they're gonna de-puff.
I love the way the dough fully rounded--
Oh okay, I'm being told
to hurry it up. [laughs]
They look great.
They kept their shape,
they're totally frozen solid.
They look great.
- [Gaby] Oh my god Claire, I love them!
- [Claire] It worked out really well.
- No explosions.
- No, so they did explode,
but then I did this thing where I took
a hypodermic needle, like
a really thick dull one,
and I pulled off the plastic thing
that connects to the plunger part,
and I used it as like a chimney.
I formed the dough around it
and stuck it in to vent the filling.
[laughing]
Are you following this?
No?
- No, not even a little bit.
- You know what, I'll demo.
- It's the needle thing
I told you yesterday.
- The needle!
Yeah yeah yeah.
- Yeah, yeah.
- All right, I'm gonna do
my first microwave test.
I see Delany in the
reflection of the microwave.
- Hello.
- This is the moment of truth.
- Oh wow.
- I'm really nervous.
[gasps]
Oh no, oh no.
That one sprung a leak.
- I can hear it sizzling.
- Wait, three--
Hold on, three, two, one.
- This guy.
- Oh no, they're a little soft.
But is that how Pizza Rolls are?
- That's how they--
yeah.
- Okay great.
Let me try it.
- [laughing] Those are good.
- Ooh, I got a fennel seed.
Did I mention that the
sausage is homemade?
- [laughing] No, you did not.
- Oh yeah, oh yeah!
I made Italian sausage.
- Of course it is.
- I could eat 17 thousand of those.
- Easily.
- Ooh.
- Not even bat an eye.
- Might be one of the more
delicious Gourmet Makes results.
- I would agree.
I honestly might take this
- So good.
- Over the Hot Pocket.
- Delany, you really
pushed this one further,
in that suggestion about the
little, the needles.
- About the needle guy.
- I wish I saw it happening though.
I wanna see
- You'll have to
- the little speed boat thing.
- Watch the video.
It was really good.
My god, you can come
back anytime you want.
- Oh, thank you Claire.
[laughs]
- They look remarkably
similar, don't they?
[Chris gasps]
A Pizza Roll.
- Oh my god!
You know what's amazing?
The texture looks
so similar, you know?
- I know, I know.
I stumbled into that.
- That micro-bubbling
kind of thing?
- That's why they are
absolutely 100% deep-fried.
- Yeah, yeah yeah.
- We milled the grain.
- I heard.
- We milled some flour.
- The dough is formidable.
It is wonderful.
- Though it's a thin layer.
- I also can't believe you
microwaved it to get this.
- Mhm.
- I'm gonna pretend
that I'm Chris Morocco.
[Claire laughs]
Mm, mm!
- You won't burn yourself.
- Oh my gosh, your flavor.
[Claire laughs]
So good!
I like this.
There's a spiciness to it,
I like it.
- Yeah, a little
red pepper flake.
- Yeah, I like it.
- In the sauce.
- Thank you Claire, amazing.
- Thanks Gaby.
- Ah, I love this episode.
This is already my favorite
Gourmet Makes I've ever done.
[laughs]
All right Gary, I know I
said that yesterday at 4:30
I would have something for you to taste.
It took a little longer.
I made homemade Totino's Pizza Rolls.
Let me know what you think.
So the flavor is, it's
Italian sausage on the inside.
- It is really hot, but I
think pretty good though.
- Good! A little steamy?
- My daughter would love this.
- Yeah? How old's your daughter?
- She's eight.
- Eight, aw man.
- She loves these a lot, but
I think these are better.
- [laughs] Nice!
That's all I wanna hear.
- Can I take another one?
- Yeah yeah, please.
One for the road. [laughs]
- Yeah, I'ma let one
of my coworkers try it.
- Oh good, okay, all right.
- Thank you Claire.
- Thanks for trying, Gary.
I think something happened
in a Gourmet Makes
that has literally never happened before,
which is I just kind of tried something
and basically nailed it without having
even been so deliberate about it.
It was like this dough worked
perfectly in the hot oil.
It puffed, it sealed to itself.
I think we can comfortably
say it only took two days,
'cause this morning is just a wrap-up.
I'm trying to think of
an episode where I felt
a greater sense of triumph
or an equal sense of triumph as I do now.
Not that many.
I don't think I've ever gotten
this lucky in a Gourmet Makes
of the thing I try just really worked out
way better than I could have hoped.
So, it'll probably never happen again.
But that just means I have
to enjoy it while it lasts.
And I'm sure the next
one will be terrible.
[jazzy percussion]
Here's how you make gourmet Pizza Rolls.
To make the sauce,
heat two tablespoons olive
oil in a large saucepan.
Add three cloves smashed garlic and cook,
stirring until golden.
Then stir in a pinch of red pepper flakes
and three tablespoons tomato paste.
Cook until dark red,
then add a 28-ounce can
of whole peeled tomatoes,
drained and crushed up with your hands.
Add a splash of the strained tomato juices
and stir to release any bits
stuck to the bottom of the pot.
Season with salt, and add
a large sprig of basil.
Transfer the pot, uncovered,
to a 300 degree Fahrenheit oven
and bake, stirring halfway through,
until very thick and
concentrated, about one hour.
Remove from the oven
and set aside to cool.
To make the sausage, combine
15 grams kosher salt,
one and a half teaspoons
crushed fennel seeds,
a half teaspoon ground black pepper,
one teaspoon cayenne,
one teaspoon paprika,
a half teaspoon smoked paprika,
and half teaspoon red pepper
flakes in a small bowl.
Cut two pounds of very
cold boneless pork shoulder
into one-inch pieces.
Pass the pieces through the
large die of the meat grinder
with all the parts chilled
to keep the meat cold.
Combine the ground pork
and two teaspoons finely grated garlic
in a large bowl and knead lightly
to begin to distribute
the garlic throughout.
Sprinkle the seasoning mix over top
and continue to knead until a
light film forms on the bowl.
Add one and half tablespoons dry red wine
and knead until the mixture holds together
in a very firm, sticky mass
that springs back when pressed.
Cook a small patty in a skillet
to test for taste and texture.
If it passes, cook about a half a pound
of the sausage mixture in a dry skillet,
preheated over medium-high,
until browned and crispy
and cooked through,
breaking up the sausage
into smaller pieces.
Drain the sausage and set aside to cool.
To make the filling,
combine all of the sauce,
100 grams of cooked sausage,
100 grams of finely diced
low-moisture mozzarella,
50 grams of finely grated parmesan cheese,
and three-quarter teaspoon dried oregano.
Set aside.
To make the dough, combine
425 grams bread flour,
75 grams freshly milled wheat berries,
15 grams kosher salt,
75 grams starter,
25 grams olive oil,
5 grams active dry yeast,
and 325 grams room temperature water.
Mix until you form a shaggy dough,
then knead until completely smooth.
Continue to knead until the
dough is very soft and elastic.
Place in a clean bowl, cover,
and set let sit in a warm
spot until doubled in size.
To form the Pizza Rolls,
punch down the risen
dough and cut into pieces.
Working one piece at a time
and keeping the other pieces
covered and refrigerated,
pass the dough through a pasta roller
until you reach the desired thickness,
dusting with flour as
needed to prevent sticking.
Then place teaspoon-sized
portions of filling
along one side of the dough,
spacing one to two inches apart.
Brush around the filling
with beaten egg white
and position a tiny metal tube
so it's perpendicular to the filling.
Drape the other end of the dough over top,
being careful not to
stretch it over the filling,
and press all over to
eliminate air pockets
and seal the dough.
Cut around the metal tubes
to trim away excess dough
and form the Pizza Rolls
into small rectangles,
leaving the tube in place like a snorkel.
Pinch all the way around each roll
and use the scissors to
trim the dough further
and square off the edges.
Fry the Pizza Rolls in 350 degree oil,
turning once, until puffed
and golden brown all over.
Let cool completely, freeze solid,
then microwave to reheat.
[cymbal crash]
- You know, you should do a
really exclusive pop-up event
where you make all of these.
- This is a fun game.
How much should I have
to charge per Pizza Roll?
- Like $800.
- Yeah, I was gonna say like $12.
- $1200? Yeah.
- For one of those?
- Oh, $12 but yeah [both laughing] $1200.
