I reached out to Chowhounds for ways to transform store-bought pizza dough into great dishes other than pizza, and Chowhounds came through (check out these six amazing savory ideas). But they also came up with some inspired sweet ideas for a 1-pound ball of pizza dough, from cinnamon rolls to donutlike zeppole. Buon appetito!
CINNAMON DOUGH ROLLS
Take a ball of store-bought pizza dough and roll it out to 1/3 inch thick. Brush 2 tablespoons softened unsalted butter over the entire surface and sprinkle evenly with 3 tablespoons light or dark brown sugar and a generous amount of ground cinnamon. Cut the dough into 10 strips; roll up each into a spiral. Arrange in a buttered baking dish, leaving 2 inches between each roll to allow for expansion. Set aside to rise about 1 hour. Bake at 350 degrees Fahrenheit until risen, brown, and bubbly, about 30 minutes.
FILIPINO PIZZA-DOUGH ENSAYMADAS
Cut a ball of store-bought pizza dough into 6 pieces. Roll each by hand into a thick cylinder, then curl into a spiral-shaped roll. Let rise 1 hour, then brush with melted salted butter, sprinkle generously with sugar, and top with a large pinch of grated medium cheddar. Bake at 350 degrees Fahrenheit until risen and light brown, about 30 minutes.
PB&J DOUGH FRITTERS
Take a ball of store-bought pizza dough and roll it out to 1/4 inch thick. Cut it into 1-1/2-by-3-inch rectangles. Put a dab of peanut butter and a dab of jelly in the center of each, then fold and seal the edges. Let rise 30 minutes or so. Deep-fry in canola oil. Drain on paper towels, sprinkle with powdered sugar, and serve warm.
Cut a ball of store-bought pizza dough into 10 pieces. With your hands, form balls about 1 1/2 inches in diameter. Allow to rise about 45 minutes. Deep-fry in canola oil until cooked through and brown, 3 to 4 minutes. Drain on paper towels, sprinkle with powdered sugar, and serve warm.
For more ideas, read the amazing Chowhound discussion. Talk about your own favorite pizza-dough transformations (with pics!) in the discussion box below.
Photos and photo-collages by Chris Rochelle / CHOW.com