Tangerine-Pistachio style buns
½ cup packed brown sugar
½ cup shelled unsalted pistachios
5 tablespoons unsalted butter, melted
Flour for work surface
1 ½ pound pizza dough
1/3 cup orange marmalade
¼ teaspoon coarse salt
In a food processor, pulse brown sugar and pistachios until coarsely ground. Sprinkle 3 tablespoons sugar mixture into a 8-inch round baking pan and drizzle 2 tablespoons butter.
On a lightly floured work surface, roll and stretch dough into a 12-by-18 inch rectangle. Spread with marmalade. Top with remaining sugar mixture, sprinkle with salt and drizzle with 3 tablespoons butter. Starting at a long edge, roll up dough like a jelly roll. Cut crosswise into 8 pieces and place on pan. Cover with plastic wrap and let rise in a warm, draft-free place until buns are puffed and begin to tough, about 1 hour.
Preheat oven to 350 degrees. Place pan on a rimmed baking sheet and bake until buns are golden brown, about 35 minutes. Immediately run a knife around edge of pan and invert buns onto a serving platter. Serve warm.
14 g fat
56 g carb
2 g fiber