Pineapple Roll Ups Food

PINEAPPLE SWEET ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 1-1/3 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. , Turn onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, melt butter in a saucepan. Stir in flour until smooth; gradually add orange juice. Stir in remaining filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 15x12-in. rectangle. Spread filling evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-in. rolls. Place with cut side down into two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls.

PINEAPPLE-BERRY DEHYDRATOR FRUIT LEATHER

Steps:

• Combine the raspberries, strawberries and 1/2 cup applesauce in a blender and blend until very smooth. Strain through a fine mesh sieve and transfer to a medium bowl or measuring cup.
• Combine the pineapple and remaining 1/2 cup applesauce in the blender and blend until very smooth.
• Put one nonperforated dehydrator insert on a work surface. Pour the pineapple puree onto the insert in random dots. Pour the berry puree onto the insert to fill the remaining space, making sure not to overlap too much with the pineapple (it will create thicker layers that won't dry properly). Gently shake the insert to evenly spread the puree all the way to the sides. Use a spoon or offset spatula to thin out any thick spots.
• Place the insert in a dehydrator and dry according to the manufacturer's instructions at 125 degrees F until the fruit puree is dry to the touch, matte and no longer shiny, about 12 hours (times may vary depending on the machine). Test with your fingers to make sure it is dry all over. Let cool at room temperature for 5 minutes. Use a butter knife to loosen the fruit leather from the insert and slowly peel away.
• Cut or tear the leather into pieces and store in an airtight container up to a week.

PINEAPPLE ROLL UPS

Steps:

• 1. Prepare bread for filling by cutting off all the crusts and rolling each piece flat with a rolling pin.
• 2. Combine filling ingredients until smooth. Spread a layer of fillig on 1 side of each bread piece. Roll up jelly roll style.
• 3. Dip each roll into melted butter and then into cinnamon sugar mixture. Set aside on a pan in a single layer. When all bread is rolled up and sugared, place pan in freezer overnight.
• 4. The next day when you get ready to bake these preheat the oven to 350. Place the pan, with the rolls still in a single layer, in the oven and bake for 10-15 mintes.

PINEAPPLE AND HAM PINWHEELS

Steps:

• Spread cream cheese onto each tortilla and top with ham. Lay 1 green onion on 1 end of each tortilla. Starting with the green onion end, roll tortilla into a log. Cut ends from each roll to make a clean edge. Cut each log into 1/4- to 1/2-inch pieces.

HAM AND PINEAPPLE PINWHEELS

Steps:

• Mix the cream cheese and pineapple in a bowl until evenly blended. Place the tortillas on a clean work surface. Spread 2/3 of each tortilla with the cream cheese mixture. Place a slice of ham over the cream cheese. Roll up each tortilla towards its uncovered edge. If needed, seal the edge with a dollop of cream cheese. Wrap each tortilla roll in plastic wrap, sealing tightly. Refrigerate at least 2 hours. Unwrap, and cut into 1/2 inch wide pieces.

HAM AND PINEAPPLE ROLL-UPS RECIPE

Steps:

• Thaw frozen rolls in a storage bag for about 1 1/2 hours. You don't want them to rise, just thaw.
• After the rolls are thawed (but not risen), stretch out each roll and lay it flat on a greased cookie sheet.
• Place a slice of ham on each roll.
• Then top with a slice of cheese.
• Place 3 pieces of pineapple chunks on top of cheese.
• Fold the dough over the toppings and pinch the edges together.
• Try to not have any holes in your dough, as your cheese will melt out of it.
• Bake at 350 degrees for 15-20 minutes, or until golden brown.
• Remove from oven and rub butter on top of the rolls.
• Let cool a few minutes before serving.

HAM AND PINEAPPLE PIZZA ROLL-UPS

Steps:

• Preheat oven to 350 degrees (F).
• Line a 15 x 10 x 1 inch baking sheet with aluminum foil and spray with non-stick cooking spray.
• Spread pizza dough out on the baking sheet and spread 1 cup marinara sauce over the dough.
• Top with ham, pineapple, cheddar cheese, mozzarella cheese, and seasonings.
• Roll up the dough into a tube-shape and using a sharp knife, cut into 1" slices.
• Spread rolls out on the baking sheet covered with aluminum foil and bake for 15-20 minutes, or until the roll is golden and the dough is fully cooked.
• Serve with 1 cup marinara sauce for dipping.

PINEAPPLE 'N' HAM SANDWICH ROLL-UPS

Steps:

• In small bowl, combine cream cheese, nuts and spice, mix well.
• For each roll-up, briefly cook tortilla on both sides in nonstick skillet (about 1 minute).
• Do not brown.
• Cool slightly.
• Spread about 1/6 of the cream cheese mixture over tortilla to with-in 1/2 inch of edge.
• Lay 3 thin slices of ham, overlapping across center of tortilla.
• Top with 1 or 2 lettuce leaves.
• Roll up and wrap in plastic wrap.

HAWAIIAN ROLL-UPS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over the mixture and mix well. Spread beef mixture over ham slice. Roll up, starting with a short side. Cut in half widthwise; wrap a bacon slice around each. Secure with toothpicks. , Place in an ungreased 13-in. x 9-in. baking dish. Pour pineapple over roll-ups. Cover and bake at 375° for 30 minutes. Uncover; bake 30 minutes longer or until meat is no longer pink.

SMOKED HAM AND PINEAPPLE SALSA ROLL-UPS

Steps:

• Combine pineapple and salsa.
• Mix mayo and barbecue sauce; spread onto tortillas to within 1/4 inch of edges. Top with ham and pineapple mixture; roll up.
• Cut each roll-up crosswise into 4 pieces. Secure with toothpicks.

PINEAPPLE CURRY ROLL UPS

Steps:

• In a medium bowl, with a hand-held mixer, beat together cream cheese, sour cream, mayonnaise, curry powder and soy sauce until smooth.
• With a spoon, stir in diced ginger, raisins and scallions.
• On a flat surface, unwrap tortillas. With a spatula, evenly spread one-fourth of the cream cheese mixture over 1 tortilla.
• Sprinkle with ¼ cup bacon bits and top with 2 tablespoons of pineapple. Spread a layer of one-fourth of alfalfa sprouts evenly over whole surface.
• Roll up jelly-roll style, fairly tightly, without letting filling squeeze out. Wrap in plastic wrap and refrigerate 2 hours or overnight.
• Proceed in the same manner with remaining tortillas and filling.
• To serve, cut rolls into slices ¾ to 1 inch thick.

PINEAPPLE CAKE ROLL

Steps:

• For the coconut sponge cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment and spray the parchment.
• Add the egg whites and lemon juice to a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. Add 1/2 cup of the confectioners' sugar and increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes.
• Whisk the egg yolks together with the milk, vegetable oil and coconut extract in a separate large bowl until smooth. Sift the flour, baking powder, salt and remaining 1 cup confectioners' sugar together into a medium bowl; whisk into the yolk mixture until smooth. Stir about a third of the whites into the batter with a rubber spatula, then fold in the remaining whites in 2 batches.
• Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean but the cake is still pale, 12 to 14 minutes.
• Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the baking sheets to invert the cake onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and towel together into a spiral. Transfer seam-side down to a rack and let cool completely, about 1 hour.
• For the frosting and cream: Add the butter and salt to a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 1 minute. Gradually beat in the confectioners' sugar until smooth. Add the coconut cream and beat on medium-high speed until thick, about 2 minutes. Transfer 2 cups of the frosting to a large piping bag fitted with a large star tip. Set aside.
• Add the toasted coconut flakes, chopped cherries and maraschino cherry liquid to the remaining frosting in the mixer and mix on low speed until combined. Transfer 1/2 cup of the maraschino cream to a small piping bag.
• Dry the cored pineapples with paper towels. Stand them upright on a baking sheet and pipe the maraschino cream into the center of each. Tap each pineapple on the baking sheet to pack in the cream, then pipe in more to fill.
• Gently unroll the cake. Spread the remaining maraschino cream over the cake, leaving about a 1/4-inch border. Arrange the pineapples end to end in a row in the middle of the cake, lining up the cores. Bring the ends of the cake up and together around the pineapples. Trim any cake that is overlapping so the ends just meet. Trim the short ends with a serrated knife to create a clean edge. Turn the cake seam-side down.
• Pipe the white frosting on top of the cake to decorate and garnish with the toasted coconut chips, dried pineapple rings and maraschino cherries.