Spam Pizza Rolls Food

SPAM® BREAKFAST PIZZA

Steps:

• Heat oven to 375°F.
• To make the crust, unroll the dough and separate into triangles.
• In a cast-iron skillet or 12-inch deep dish pizza pan, place the dough triangles with points toward the center.
• Press together the triangles to cover the bottom and 1/2 inch up the side of the skillet.
• Bake for 10 minutes.
• Meanwhile, in a bowl, whisk together eggs, milk, oregano, and pepper.
• Once the 10 minutes are finished, carefully pour the egg mixture over the crust.
• Bake for 10 more minutes or until the egg mixture is almost set.
• Sprinkle the egg mixture with the SPAM® Classic, tomato, olives, onion, and cheese.
• Bake for another 3 to 5 minutes or until the cheese melts.
• Bake for another 3 to 5 minutes or until the cheese melts.

SPAM® HAWAIIAN PIZZA

Steps:

• Heat oven to 425°F.
• Grease a 14-inch pizza pan or 13x9-inch baking pan.
• Unroll dough and press in prepared pan.
• Top with cheese.
• Arrange remaining ingredients over cheese.
• Bake for 25 to 30 minutes or until crust is a deep golden brown.

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.

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.

SPAM® PIZZA ROLLS

Steps:

• Preheat oven to 400°F.
• In a small bowl, combine garlic powder, Parmesan cheese, Italian seasoning, and olive oil. Set aside.
• Line a rimmed baking sheet with foil and lightly grease with cooking spray.
• Remove the pizza dough from the can and unroll onto the foil.
• With a small knife, cut the dough into 3 long strips.
• Brush top of the strips lightly with olive oil.
• Slice the SPAM® Classic into 1/4-inch slices, then slice in half again lengthwise.
• Lay the SPAM® slices into two rows down the length of each dough strip.
• Sprinkle 1/3 of the cheese over each dough strip.
• Starting at the long end, roll each dough strip until it forms a long log. Finish rolling so that the seam is down.
• Lightly brush the logs with olive oil.
• Bake until light brown, about 12 minutes.
• Remove from oven and brush the tops generously with garlic mixture.
• Return to oven for another 5 to 8 minutes or until golden brown.
• Let cool for 10 minutes.
• Transfer pizza rolls to a cutting board and slice into 1 1/2-inch pieces. Serve immediately with pizza sauce for dipping.

SPAM ROLLS

Steps:

• Allow frozen rolls to thaw and rise according to directions.
• chop spam and onion finely( the smaller the better).
• salt and pepper to taste.
• when rolls have risen, make a hole in the center of the roll and put as much of the spam mixture as possible to be able to seal the dough around the spam rolls.
• put sealed part down on a greased pan and repeat on the remaining rolls.
• bake according to the rolls directions.
• remove when tops are golden and brush with butter.
• tip: the more you handle the dough, the tougher the roll will be.