Rk Pizza Roll Food

PIZZA ROLLS

Steps:

• Heat the olive oil in a large nonstick saute pan over medium-high heat. Add the onion and a pinch of salt and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the sausage and cook, using the back of a wooden spoon to crumble into fine pieces, until lightly browned and cooked through, about 5 minutes. Stir in the pepperoni, pizza sauce, oregano, granulated garlic and pepper flakes. Remove to a large bowl and allow to cool slightly. Fold in the mozzarella and season to taste with additional salt if needed.
• Put 1 wonton wrapper down on a flat work surface. Put a slightly heaping teaspoon of filling in the middle of the upper half of the wrapper, then put a slightly heaping teaspoon of filling in the middle of the bottom half, making sure that the fillings are evenly spaced apart. Brush egg wash all around the fillings and on the edges of the wrapper. Fold both sides of the wrapper over the fillings letter-fold style, overlapping them and being careful not to press down on the fillings. Turn the wrapper over so that the seal is on the bottom, then use your fingers to gently press down in between the fillings and around the edges. Use a sharp knife to cut the wrapper in half between the fillings. Use your fingers to tightly seal both ends of the pizza rolls. Put the filled pizza rolls on a large baking sheet. Repeat this process with the remaining wrappers and filling.
• Fill a Dutch oven halfway with canola oil and heat to 350 degrees F. Set a cooling rack over a baking sheet. Fry the pizza rolls in batches until golden brown and crispy, about 4 minutes. Transfer to the cooling rack. Once all the pizza rolls are fried, move them to a large serving platter and serve immediately.

R&K PIZZA ROLL

Steps:

• Preheat oven to 425F: Prepare dough as directed on the box. prepare all your favorite toppings.
• Flour counter and place dough and need lightly, will make one large or two med-small rolls, top with pizza sauce, toppings, and cheese on 1 half the dough. pull empty side over and cremp with a fork.
• Place pizza roll on cookie sheet or pizza stone, sprinkle a bit of cheese on top. Cook and enjoy.

PIZZA ROLLS

Steps:

• Roll out the Pizza Dough on a floured surface until it's a large rectangle about 8 inches by 12 inches. Smear with a little olive oil and sprinkle with salt. Spread the surface with about 1/2 cup of the Marinara Sauce, then sprinkle with the Parmesan. Lay the mozzarella slices over the sauce. Smear the pesto over the cheese. Lay on the pepperoni, olives and bell peppers.
• Unwrap the string cheese and lay it in a line at the top of the dough. Roll it towards you so that the string cheese ends up in the middle of the roll of dough; pinch the seam closed. Slice into 1-inch pieces and place them in a 10-inch cast-iron skillet. Allow the rolls to rise for 20 minutes.
• Preheat the oven to 400 degrees F.
• Bake until the bread is golden and the fillings are bubbly, about 15 minutes. Serve immediately with warm Marinara Sauce.
• Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
• In a mixer, add the flour and salt and, with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
• Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour.
• Add a tablespoon or so of olive oil to a hot pan over medium-high heat, throw in the garlic and onion and give them a stir. Add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
• Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
• Toward the end of the cooking process, chop up fresh parsley and basil and add it to the sauce to taste, stirring to combine.

QUICK AND EASY PIZZA ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Unroll pizza dough onto the baking sheet and stretch it slightly. Cover evenly with mozzarella cheese. Scatter pepperoni over the cheese. Sprinkle Parmesan cheese on top.
• Roll up the dough starting from the shortest end. Center the roll on the baking sheet. Spray the outside with cooking spray.
• Bake in the preheated oven until golden brown, about 25 minutes. Slice and serve with pizza sauce.

PIZZA ROLLS

Steps:

• Heat oven to 180C/160C fan/gas 4. Cut the tops off the rolls and scoop out the insides. Spread the rolls with tomato purée, then fill with ham, tomatoes and finally the mozzarella. Scatter with dried oregano and top each with an olive, if you like.
• Place the rolls on a baking tray and bake for 15 mins until the rolls are crusty brown and the cheese is bubbling. Leave to rest for a min, then serve hot with a side salad.

PORK ROLL PIZZA

Steps:

• Set an oven rack in the center of the oven and preheat to 450 degrees F. Brush a rimmed baking sheet with the olive oil.
• Stretch the pizza dough to an 8-by-12-inch rectangle by hand on the oiled baking sheet. If the dough retracts, let it rest for a few minutes in between stretching. Sprinkle with a pinch of salt. Set aside.
• Add the pork roll to a large dry skillet and place over medium-low heat. Cook until caramelized on all sides, stirring often, about 10 minutes. Transfer to a paper towel-lined plate.
• Sprinkle the shredded mozzarella evenly over the dough leaving a 1/2-inch border around the edge for the crust. Sprinkle the shredded Cheddar evenly over the mozzarella and top with the pork roll.
• Bake the pizza until the dough begins to cook through but still looks very pale, about 6 minutes. Remove the pizza from the oven and use a spoon to create 4 small wells, making sure they are evenly spaced over the pizza. Crack 1 egg into a small bowl and slip it into one of the wells. Repeat with the remaining eggs and wells. Season the eggs with salt and pepper and return the pizza to the oven.
• Bake the pizza until the crust is golden brown, the egg whites are set and the yolks are how you like them: At about 10 minutes the yolk will have a runny texture; at about 12 minutes the yolk should be slightly set yet jammy in the center.
• Cut the pizza into squares and serve.