Monday, March 28, 2011

Pizza Roll Ups

Can you spot the busy fingers?
Weren't pizza roll ups a big thing in the 80's?  I can't remember back that far any more!  I decided to scrap the Big Barn Bowtie Pasta and make these instead.  While our daughter's absolute fave food is pasta, pizza comes a close second so she was happy about the switch.  I wanted to use up some dough I had bought earlier in the week so this is what I came up with.

It's very easy to make these and fun for kids to help if they are old enough not to make a disaster (what age is that exactly?) or to not eat all the ingredients before they are cooked. The hardest part of preparing this meal was keeping busy hands out of it!

Preparation and Method - Serves 4 adults

  • 1 ball of pizza dough at room temp (store bought or make your own)
  • 1 cup of mozzarella, shredded (I used sliced this time b/c it was in the fridge)
  • 8-10 slices of salami (or leave out if doing a veggie roll up)
  • 1 cup of mushrooms
  • 2 cups of spinach, chopped
  • 1 onion, diced
  • 1 small tin of pizza sauce (you won't need it all)
  • olive oil or oil spray
Roll up like a jelly roll
Ready to go in the oven
Preheat oven to 400°F.  I like to pre-cook my spinach and mushrooms and get all the water out so do this first so your rolls aren't soggy.  Then fry up the onion with a little olive oil in a separate pan. Set onion, spinach and mushrooms aside.  On a floured surface, roll out your pizza dough into a rectangle (make it thinner than you would for a pizza).  Add a layer of pizza sauce.  Add your salami slices, your veggies, then your cheese.  Roll your dough up jelly roll style and take care not to tear the dough.  Seal all your dough seams to keep the ingredients inside when it bakes. Next take a sharp knife and cut the roll into 6 or 8 pieces - again take care here and go slowly to avoid smooshing everything out.

Arrange the rolls on a greased sheet of tin foil on a pan or on a nonstick baking sheet. Keep the rolls about 2-3" apart.  Put them in the pre-heated oven for about 20-25 minutes (ovens vary so just keep an eye on them at the 20 minute mark). Ensure the inner part is cooked through. Once browned and bubbly on top, take them out and serve with a green salad or eat them as is!  I used the leftover pizza sauce as a dip and made a quick ranch dressing to dip in as well.
Ready to eat!
Hope you enjoy it!


Anna Bing said...

Love the idea of the blog, the wallpaper and this dish looks really yummy! keep promoting cooking please!

better than takeout said...

Thanks Anna!

Michelle said...

I am going to try this in the next week see if my child likes it enough for school lunches.Your blog is so organized...

better than takeout said...

Hope it works out for you Michelle! My blog may be organized but my life is a different story! ;)