These easy pizza dough recipes prove you can hack a ball of homemade or store-bought pizza dough into sweet treats for breakfast and dessert.
When we reached out to Chowhounds for ways to transform store-bought pizza dough into great dishes other than pizza, they came through—just check out these amazing savory pizza dough hacks. But they also came up with some inspired sweet ideas for a 1-pound ball of pizza dough, from cinnamon rolls to doughnut-like zeppole. Buon appetito!
Related Reading: Amazing Pizza Dough Hacks for Easy Meals & Snacks
If you don’t want to deal with making your own yeasted dough from scratch, take a ball of store-bought pizza dough and roll it out, then brush with softened butter and sprinkle with cinnamon and sugar. Roll up your shortcut cinnamon buns and let them rise before baking until bubbly and golden-brown. Top with a vanilla glaze or cream cheese frosting if you like. Get our Easy Cinnamon Roll recipe.
Ensaymadas are a Filipino (by way of Spain) delight: buttery, rich, tender brioche rolls topped with cheese and sugar. Using store-bought pizza dough does give you a chewier and more rustic result, but it’s also much faster and still delicious. Get our Filipino Pizza Dough Ensaymadas recipe.
Peanut butter and jelly aren’t just for sandwiches; stuffed into pizza dough and deep fried, they’re a perfect fritter filling. But we do still recommend washing these down with a tall glass of cold milk. Get our PB&J Fritters recipe.
Presto Fry Daddy Electric Deep Fryer, $24.99 on Amazon
You can deep fry in a skillet or Dutch oven, but if you want to level up, an electric deep fryer is handy.
Related Reading: A Beginner’s Guide to Deep Frying
Zeppoles are balls of fried dough traditionally eaten for the Festa di San Giuseppe (St. Joseph’s Day); making them with pizza dough is a handy shortcut. Warm, steamy, soft inside, and crisp from the fryer, all they need is a generous shower of powdered sugar. Eat them immediately, and prepare to change your shirt when you’re done. Get our Pizza Dough Zeppole recipe.
Photos and photo-collages by Chris Rochelle / Chowhound