Sausage Onion And Spinach Ranch Pizza Roll Ups Rsc Food

SAUSAGE, ONION, AND PEPPERS PIZZA ROLL RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Heat olive oil in a pan and add sliced peppers and onions.
• Stir and add Italian seasoning and garlic. Cook until peppers and onions are soft and set aside to cool.
• In the same pan, brown the sausage until it's fully cooked and remove from heat to cool.
• Roll out pizza dough into an oval about 14 inches (35 cm) wide and about 8 inches (20 cm) long. Place rolled-out dough on a piece of parchment paper.
• Along the center of the dough, layer the sausage, peppers, ham, salami, provolone, and mozzarella.
• Fold the longer sides in first, one at a time, and pinch the edges to seal.
• Cut off any excess dough and pinch together.
• Flip it over and apply an egg wash to the outside of the dough.
• Carefully, make two to three inch slits on the top for ventilation.
• Bake for 30 minutes, or until golden (times & temperatures may vary depending on the oven).
• Cut into 2 inch (5 cm) pieces & serve with marinara sauce for dipping.
• Enjoy!

PIZZA ROLL-UPS (OAMC)

Steps:

• Thaw dough; roll it into 14 x 24-inch rectangle about 1/4 inch thick.
• Brown ground beef or turkey; stir in remaining ingredients except Italian tomato xauce.
• Spoon filling evenly onto dough, slightly pressing filling into dough.
• Roll dough lengthwise like a jelly roll, and cut into 24 1-inch slices.
• Treat 2 rimmed cookie sheets with nonstick spray; lay slices on sheets about 1 inch apart.
• Preheat oven to 400°F.
• Let roll-ups sit for 10 minutes.
• Bake for 20-25 minutes or until golden.
• Cool roll-ups and freeze in 4 1 gallon bags, 6 per bag.
• Slip a 1 quart bag with 1 cup sauce into each bag of pizza roll ups.
• To prepare, thaw roll-ups and warm them in a preheated 400°F oven for 10 minutes or put them frozen in the microwave; heat on high for about 2 minutes.
• Serve with warmed Italian tomato sauce.

RANCH PIZZA PIE

Steps:

• Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.
• Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.
• On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.
• Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.
• Preheat the oven to 425 degrees F.
• Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
• Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.

ITALIAN SAUSAGE AND ONIONS

Steps:

• Heat the oil in a large heavy skillet. Add the sausages and cook over medium heat until browned on both sides, about 10 minutes.
• Remove sausages from pan onto papertowel.
• In same pan, add onions, salt, and pepper. Cook until golden brown and softened, about 5 minutes.
• Add Italian seasoning, basil, and garlic. Cook 2 or 3 minutes.
• Add the tomato paste, stirring to coat the onions, then add the Marsala, tomatoes, and chili flakes. Stir to combine, scaping the bottom of the pan to loosen all the browned bits. Bring to a simmer.
• Cut the sausages into 1 inch pieces and add to the onion tomato mixture. Stir to combine and simmer until most of the liquid has evaporated and the mixture has thickened, about 30 minutes.

WICKED CHICKEN HIDDEN VALLEY RANCH PIZZA #RSC

Steps:

• Preheat oven to 400 degrees F.
• If using a pizza stone, preheat the stone while preheating the oven.
• Prepare dough according to package directions.
• Transfer dough to baking sheet or if using pizza stone, continue with directions.
• Combine Hidden Valley Ranch and Greek Yogurt; set aside.
• Heat oil in a large skillet over medium-high heat. Add chicken tenders, garlic and pepper and saute until golden brown, about 10 minutes. Add mushrooms and spinach and saute till mushrooms are soft. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken, with 2 tablespoons of Hidden Valley Ranch mixture. Set aside.
• Measure one cup Hidden Valley Ranch Mixture and spread evenly over pizza crust. Distribute chicken, mushrooms, and garlic over entire pizza surface. Add the cheeses.
• Using a pizza peel, transfer the pizza to the stone that has preheated in the oven.
• Cook for 20 min or until crust is golden brown and cheese is bubbly.

STRING CHEESE PIZZA ROLL-UPS

Steps:

• Unroll crescent rolls into individual triangles - should be 8 of them.
• Sprinkle each triangle with garlic salt and Italian seasoning.
• Lay 4 slices of pepperoni on each triangle.
• Place a 1/2 piece of string cheese on top of the pepperoni and roll them up.
• Sprinkle with a little more garlic salt and Italian seasoning.
• Bake according to the directions on the crescent roll package or until they are browned.
• When you are ready to eat, dip them in pizza sauce.
• Enjoy!

SPINACH AND CHEESE PIZZA ROLL-UPS

Steps:

• Preheat the oven to 400 degrees F. Lightly dust a baking sheet and work surface with flour.
• Roll the dough into a rectangle about the size of the baking sheet (13 by 18 inches).
• In a large bowl, combine the spinach, mozzarella and garlic. Toss to combine. Evenly sprinkle over the dough, leaving about a 1-inch border all the way around. Dot the mixture with the ricotta cheese and sprinkle with salt and pepper.
• Roll the dough into a log, starting at a short end. Tuck any filling that may have fallen out back into the roll. Transfer the log seam-side down to the prepared baking sheet. Drizzle with olive oil and bake until golden brown and puffed, 25 to 30 minutes.
• Remove from the oven, let cool slightly, then slice into rounds and serve with marinara sauce.

HOMEMADE SPINACH PIZZA ROLLS

Steps:

• Preheat oven to 375 degrees F. Line a large baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil; sprinkle with cornmeal. Set aside.
• Brown sausage in large skillet on medium-high heat. Drain and set aside.
• Unroll pizza dough onto prepared baking sheet. Carefully stretch or roll dough into a 13x10-inch rectangle. Arrange sausage on dough to within 1/2 inch of the edges. Sprinkle with 1/2 cup of the mozzarella. Layer spinach on cheese. Top with the remaining 1/2 cup mozzarella and the Parmesan. Starting from a long side, roll up dough to make a 13-inch-long loaf. Pinch seam and ends to seal.
• Place loaf, seam side down, on the prepared baking sheet. Brush with egg. Using a sharp knife, cut four 2-inch slits in top for steam to escape.
• Bake 20 to 25 minutes or until golden brown. If necessary, cover the last 5 minutes of baking to prevent overbrowning. Remove from oven and slice into rounds to serve with pizza sauce.

SAUSAGE SPINACH PIZZA

Steps:

• In a large bowl, dissolve yeast in water. Add flour, oil, sugar, Italian seasoning and salt; beat on medium speed for 3 minutes or until smooth. Stir in Asiago cheese., Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down; divide in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two 12-in. pizza pans coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake 5-8 minutes or until edges are lightly browned., Meanwhile, in a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. Place tomatoes in a food processor; cover and pulse until finely chopped., Spread tomatoes over crusts; layer with spinach, sausage and provolone cheese. Bake 8-12 minutes or until crusts and cheese are lightly browned.

SAUSAGE-SPINACH PASTA SUPPER

Steps:

• In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until sausage is browned; drain. , Add broth; bring to a boil. Add pasta; cook for 3 minutes, stirring frequently. Gradually add spinach. Cook and stir for 2-3 minutes or until pasta is tender and spinach is wilted. In a small bowl, combine flour, pepper and cream until smooth; stir into pasta mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

STICKY ONION & SAUSAGE PIZZA

Steps:

• Tip the bread mix into a large bowl. Make a well in the centre and pour in 1 tbsp olive oil and 350ml tepid water. Mix to form a dough, then turn out onto a lightly floured surface and knead for 5 mins. Transfer to a lightly oiled bowl, cover and leave to rise for 30 mins.
• To make the topping, heat the remaining oil in a frying pan and add the onions, rosemary and a good pinch of salt. Cook gently, stirring occasionally, for 25-30 mins until starting to caramelise. Boil the kettle. Put the spinach in a colander and pour over the boiling water. Leave to drain and cool, then squeeze as much liquid from the spinach as you can and season. Squeeze the sausages from their skins into a small bowl and stir through the mustard. When the onions are softened, pour over the balsamic vinegar and stir well. Cook until almost all the vinegar has evaporated and the onions are sticky.
• Heat oven to 220C/200C fan/gas 7 and pop in 2 baking trays. Tip the dough out and divide into 2 equal pieces - do not knock the dough back or it won't hold its shape. Stretch and roll the dough into 2 large circles, about 30cm diameter. Transfer the bases to the trays. Spread over the onions, top with the spinach and cheddar, then dot over the mustardy sausage. Bake for 15-20 mins until crisp, golden and the cheese is bubbling.

PIZZA ROLL-UPS

Steps:

• Take soft tortillas and spread with a two spoonfuls of sauce.
• Add some cheese and toppings.
• Roll up into cigar shapes rolls and bake at 200 degrees until warm all the way through.