Pepperoni And Bacon Pizza Rolls Recipes

Steps:

• Fry bacon until just crisp and drain on paper towels. Crumble when cool.
• Wipe the bacon grease out of the pan with a paper towel and fry pepperoni in same pan. Drain on paper towels.
• Combine bacon, pepperoni, sauce and cheese.
• Working with 4 wrappers at a time place 2 heaping tablespoons of filling on each wrapper. Brush all 4 edges with water. Roll one corner over the filling, fold in the 2 sides and then roll up completely.
• Heat an inch of vegetable oil in a large deep skillet to 375 degrees. Fry 4 wrappers at a time. When both sides are golden remove to a baking sheet lined with newspaper and paper towel to cool.
• These may be eaten immediately or frozen. To reheat place in a single layer on a baking sheet in a 350 degree oven until warmed through.

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.

Steps:

• Set oven to 400 degrees (set oven rack to second-lowest position).
• Prepare a large lightly greased baking sheet.
• Slice the pizza dough into 4 even pieces.
• Roll out 1 piece into a 10-inch round on a lightly-floured surface, then brush the top of the dough with a small amount of olive oil.
• Sprinkle about 2 tablespoons grated parmesan cheese over the dough, then black pepper to taste.
• Arrange one-fourth (in one even layer) of the pepperoni slices, mozzeralla cheese slices and then the roasted red bell peppers.
• Sprinkle salt and black pepper over the peppers if desired.
• Roll up the dough round, then tuck ends under and pinch to seal.
• Prepare the three remaining rolls in the same manner.
• Arrange on a baking sheet.
• Brush lightly with egg, then if desired sprinkle lightly with kosher salt.
• Cut three (1/2-inch) slits into the top of the dough to allow steam to escape.
• Bake for about 25-30 minutes.

Steps:

• Preheat oven to 425 degrees.
• Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 8 x 12 inches. Cut it into 24 squares with a pizza cutter.
• Place cheese and desired toppings on each square. (Do not add marinara sauce, it's for dipping after they are cooked)
• After adding toppings to each dough square, carefully lift up each square and wrap the dough around the toppings.
• Pinch to make sure each ball is sealed shut and then place them seam side down on a lightly sprayed pie pan or square pan.
• Brush the tops of the dough balls with olive oil.
• Sprinkle with the garlic, Italian seasoning and Parmesan cheese (I mixed all of these together and then sprinkled on top).
• Cook for about 15-20 minutes or until golden brown on top. Keep an eye on them so they don't overcook. Serve warm with warmed marinara sauce on the side for dipping.