Friday, January 30, 2015

Homemade Pizza Rolls

The following recipe was taken from Everyday One-Dish Meals: 260 easy, satisfying recipes for every weeknight by Gooseberry Patch. It has some fantastic recipes!
Homemade Pizza Rolls
Package of 8 Crescent Rolls
3-4 Tbsp. Pizza Sauce (recipe for my homemade pizza sauce below)
¼ cup Parmesan Cheese
½ cup shredded Colby Jack Cheese (or your favorite)
16 Pepperoni Slices
Before you get started, here are some tips, as the recipe was not very specific. 1 - Make sure the pizza sauce is cold, especially if you make your own. If you use hot pizza sauce it will be very difficult to roll the crescent rolls. 2 - Work fast. If you need to, work with half of the rolls and keep the other half in the refrigerator until ready to use. 3 - I assembled the rolls on a melamine plate before transferring to the pan. It seemed to work well. 4 - If you don't want to fuss with making them into rolls, you can also make it as a foldover: press the seams of two crescent rolls to make a rectangle. Put sauce, parmesan cheese, grated cheese, and pepperonis on half, about a fourth an inch away from the edges. Fold over and lightly press edges to seal. I do this directly on the pan, as it is difficult to transfer.
And now, the actual recipe.
Unroll crescent roll dough but do not separate, press perforations to seal. Spread pizza sauce evenly over dough, leaving a one inch border (I went closer). Sprinkle with parmesan cheese and roll up, starting with the short side => [==]. Using a sharp knife, cut roll-up into 16 slices (or however many you end up with). Place slices cut-side down on a greased baking sheet. Top each slice with one pepperoni slice and 1 tsp. of cheese. Bake at 375°F for 9-11 min. until edges are golden and cheese melts. You may need to adjust the time so watch them closely the first time you make them. Makes 16. Can be re-warmed in microwave.

Homemade Pizza Sauce
1 8oz. can of Hunts Tomato Sauce (make sure it is NOT sodium free)
Dash of Basil or a Torn Basil Leaf
2 tsp. Oregano
½ tsp. Crushed Red Pepper

Combine ingredients in saucepan until just beginning to bubble. Let cool. This makes enough sauce for 2 packages of 8 crescent rolls. Store leftover sauce in refrigerator for up to 4 days.