Pizza Roll-Ups Test Run!
In the future I hope to play with recipes a little more before we put them on the menu, but for now, we are testing as we go. I was a little anxious about these Pizza Roll-Ups but also wanted to do a test run because I knew my husband might really enjoy them. So all the stars aligned this weekend and I had some time to whip them up for lunch.
The verdict: AWESOME! We loved these. There are a couple of instructions that I tweaked as a result of making these but the overall feeling on them was that they were DELICIOUS! My husband was also quick to add that he would like to take the leftovers to work with him this week as they would be really easy to warm up in the microwave. That’s the kind of response I was looking for!
I documented the preparation process a little for some of you “not so cook” cooks. These step-by-step instructions paired with the recipe should make your OAM Cooking BIG DAY run a little smoother. (You will have to pardon the picture quality as my camera is in the hospital getting fixed. I resorted to using my iPhone which has been a God send I must add).
Step 1 – Thaw the Bread
The instructions on the frozen loafed bread indicate thawing it in a bread pan overnight with plastic wrap. I did this with the one loaf I was making. On our OAMC BIG DAY we will be thawing 3 loaves. You can use either three loaf pans in the refrigerator overnight or I am thinking that a 13×9 inch pan might work. If you are cooking at your house and your refrigerator is already busting at the seams you may need to have your partner thaw the bread and bring it when they come to your house. (Sorry, no picture of this step).
Step 2 – Remove Bread from Refrigerator and Rise
On our cooking day we are going to let the dough sit out on the counter or other space to rise for at least 1 hour before attempting to roll it out. I didn’t do this and really wished that I had. It was tough to roll the dough and I didn’t get it as stretched out as I would have liked.
Step 3 – Flour Counter and Rolling Pin and Roll
It is important to dust a little flour on the counter and your rolling pin before getting started. This will help the dough not to stick. Roll the dough out to approximately 14×24 inch rectangle.
Step 4 – Layer Ingredients
I started with the pepperoni and layered the entire rectangle. I then added the mozzarella cheese and sprinkled the Italian seasoning, salt and pepper on top. (My rectangle wasn’t as big as they said it was but we still didn’t use a whole 8 oz of pepporoni. Therefore, I am going to adjust the pepperoni needed from 3 lbs to 1.5 lbs on the grocery list.)
Step 5 – Roll the Dough
Just go slowly and you will do fine!
Step 6 – Cut the Dough into 1 Inch Slices
Now you cut the roll into approximately 1 inch slices and place the slices on the sprayed cookie sheet. Be careful when you are cutting and transferring the pizza rolls that you don’t lose all of the ingredients out of them! I obviously didn’t roll my dough large enough because I only got about 10 slices out of my roll. These slices were plenty big enough though! Even though I didn’t get as many I think this recipe will adequately feed my family the required servings.
Step 7 – Let Sit for 10 Minutes & Bake
Let the rolls sit on the cooking sheet for 10 minutes. When the oven is heated to 400 degrees stick them in for baking. They need to back 20-25 minutes.
Step 8 – Freeze
Let the cooked rolls cool before attempting to flash freeze them or package them. Follow the rest of the instructions in the March Menu for this process.
For step-by-step look at the process click on the pictures in the gallery: