Pizza Roll Ups Oamc Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat. Add the tomato sauce, mozzarella cheese and oregano. , Separate crescent dough into 8 rectangles, pinching seams together. Place about 3 tablespoons of meat mixture along 1 long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into 3 pieces. , Place, seam side down, 2 in. apart on greased baking sheets. Bake at 375° for 15 minutes or until golden brown.

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.

Steps:

• Heat oven to 425°F. In small bowl, mix cream cheese, Italian seasoning, garlic powder, pepper flakes and salt.
• Spray 10-inch ovenproof skillet with cooking spray. Arrange pizza snacks around outer edge of skillet in 2 rows. Place cream cheese mixture in opening in middle of skillet. Top cheese mixture with pizza sauce. Top with mozzarella cheese and pepperoni. Sprinkle dip and pizza snacks with Parmesan cheese.
• Bake 20 to 26 minutes or until pizza snacks and dip are both hot (at least 165°F). Top with fresh parsley. Serve immediately.

Steps:

• Preheat oven to 375°F.
• Unroll dough into 4 long rectangles.
• Press diagonal perforations firmly to seal.
• Spread warmed cream cheese evenly on dough.
• Spread pizza sauce evenly on top of cream cheese.
• Add oregano and garlic spreading evenly over all.
• Sprinkle chopped pepperoni over all.
• Add any extra ingredients you would like.
• Sprinkle with mozzarella cheese.
• Roll up each rectangle starting at the shortest side, press and seal firmly.
• Cut each of the 4 rolls into 5 slices to make 20 slices.
• Spray cookie sheet or muffin tins with non-stick cooking spray.
• Place cut side down on sprayed cookie sheet or muffin tins. Careful, they can be sticky!
• Bake 15-20 minutes or until golden brown.
• Remove from cookie sheet.
• Can be served warm or cooled and placed in the freezer.

Steps:

• Brown ground beef and add taco seasoning and water.
• Cook for 5-10 minutes; set aside.
• Roll thawed dough into a rectangle - about 20 x 8-inches.
• Spread ground beef over dough - leaving about 1-inch of dough on one long edge free of filling.
• Top beef with grated cheese.
• Roll up as for cinnamon rolls starting with the long edge closest to you.
• Pinch seam to seal.
• Slice the roll into 1-inch thick slices with a serrated knife. Place rolls 2" apart onto a cookie sheet that has been sprayed with cooking spray.
• If any filling falls out just press it into the top of the rolls.
• Bake at 350° for 25 minutes or until golden brown.
• Serve with salsa, sour cream or guacamole for dipping.
• To freeze: Allow to cool completely. Flash freeze and then place in a ziploc bag when firm. Label, seal and freeze.
• To Serve: Thaw in fridge overnight or thaw/heat in microwave about 45 seconds on high.

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.

Steps:

• Preheat oven to 450 degrees.
• Generously coat a rimmed baking sheet with cooking spray.
• Roll dough into a 10 inch square on a floured surface.
• Spread pizza or pasta sauce over dough.
• Sprinkle all but 2 tbsp mozzarella over the sauce.
• Top with pepperoni.
• Roll up dough jelly-roll style to enclose filling.
• Cut roll crosswise into 10 slices.
• Place slices, cut side down on baking sheet.
• Brush tops with oil.
• Sprinkle with parmesan and remaining mozzarella cheese.
• Bake until golden brown, about 15 minutes.
• Serve immediately.

Steps:

• In the bowl of an electric mixer fitted with the dough hook, combine the flour, baking powder, and salt. Mix 1/2 cup plus 2 tablespoons water and the olive oil in a cup, and, with the mixer on medium speed, pour the wet ingredients into the dry. Knead the dough in the mixer until soft and smooth, about 2 minutes. Remove the dough, and knead on a well-floured counter a few times, then wrap in plastic and let rest at room temperature while you make the topping.
• Preheat oven to 450 degrees F with a pizza stone on the bottom rack (see page 83). Drain and crush the canned tomatoes, squeezing out as much juice as possible (save the juices for a future sauce or soup). Coarsely chop the tomatoes, and put in a medium bowl; add the crushed garlic, olive oil, and salt. Let steep 10 to 15 minutes. After the garlic has steeped, discard it and stir in the basil.
• Combine the three cheeses in a food processor, pulsing until cheese is mixed to a crumbly paste.
• Divide the dough in half. On a floured work surface, roll the dough into an 11-to-12-inch round. Put the dough on a floured pizza peel, or on the back of a baking sheet lined with parchment paper. Spread with half of the sauce, all the way to the edges of the dough. Top with half of the cheese. Slide the pizza off the pizza peel or baking sheet with parchment onto the pizza stone. Bake until very crispy, about 13 to 15 minutes. Repeat with remaining sauce and dough.