Baked Pepperoni Pizza Egg Rolls

IMG_7370Ok so last week I had posted that I was trying to eat less processed foods.  In my defense I did make these a bit ago!  AND I will say again, all in moderation.  I strongly believe that if you limit yourself completely, you’re only setting yourself up for failure.  I believe this to be in all things with life.

So enjoy the good things.   And enjoy good food, even if it means that you stray from what you shouldn’t eat for a day!

Besides that, these are too good to pass up.  The kids loved helping make these.  And they loved eating them just as much!!!

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Just a few things were needed for these awesome appetizers.

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Just take an egg roll wrapper and put some pepperoni in the middle, place your cheese stick in the middle and roll this like you would a burrito!!!

Place some parchment paper on a baking sheet and get them ready for the oven!!

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How good do they look!!!!!  And you don’t fry them either.  They go right in the oven.  So this isn’t quite so bad right!!

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Ah-mazing!!!  Must try.  If you’re looking for a fun thing to have for Super Bowl Sunday, this would be a great idea.  Or if you’re looking for something to do on Super Bowl Sunday and aren’t watching the game (kidding – kidding), then you can try these!!  If you have kids, this is a great way to get them involved with helping out.  They love to help and see the final product just as much, if not more than we do!!!

Baked Pepperoni Pizza Egg Roles
Recipe Type: Pizza Roll Ups
Author: Patricia
Ingredients
  • low fat mozzarella string cheeses, cut in half, width-wise
  • slices of sandwich pepperoni
  • pizza sauce
  • Egg roll wrappers
  • Cooking Spray
  • Additional pizza sauce for dipping
  • You can make as many as you need for your family/friends. That’s why I didn’t put a quantity next to each item.
Instructions
  1. Preheat oven to 375F.
  2. Place a cooling rack on top of a cookie sheet and spray with cooking spray.
  3. Next lay an egg roll wrapper down to where it is in a diamond shape and lightly brush both sides with water. These are often a bit dry so if you do not moisten it, they will crack when you try to roll them.
  4. Lay down 3 slices of pepperoni not quite in the middle of the wrapper but rather in the lower third of the wrapper.
  5. Next top with a slice of cheese.
  6. Begin rolling by taking the bottom and ‘tucking’ under the mixture.
  7. Bring in the sides and then continue rolling. I tend to take a dab more water to ‘seal’ the edges when I get to the end.
  8. Set aside and repeat for the remaining wrappers.
  9. Lightly spray the entire egg roll with cooking spray and set on the cooling rack.
  10. Bake for 6 minutes (or until the top is lightly golden brown), flip, spray again and bake for another 5-8 minutes until golden brown and crispy. The trick is to get them crispy right before the cheese starts to melt out.
  11. Transfer to a plate and serve with warmed pizza sauce.

Enjoy your week!!!!!  Remember to always have fun when you’re in the kitchen.

Patricia – Two Girls Cooking 😉

Source

The Kitchen Whisperer

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Crock Pot Pizza Pasta

Pizza and Pasta mixed together?  Cooked in the crockpot?  Yum written all over this one.  I found this one on Pinterest.  I’ll admit that I haven’t had the time to Pin/Cook and blog/bake much at all.  But we do have to eat don’t we!!  The house smells really good with the pizza smells going on in here.  It’s a hot fall day and I know that this recipe is more for a cool fall day, but it’s fall and it’s time to bring on the slow cooker meals.

 

I wanted to do a pasta recipe, but wanted something other than the usual ziti or lasagna. Then I remembered a pizza casserole I did a few years ago and thought, why not try it in a crock pot? So, here it is. I’m really pleased with how it turned out! It’s delicious and hearty and it feeds a crowd. Hope you like it!

1 lb. rigatoni (uncooked)
2 jars tomato sauce (or your own marinara sauce)
1 tbs. dried oregano
1 lb. ground turkey (I used 1.5lbs)
1 onion, roughly chopped
4 cups shredded mozzarella cheese
sliced pepperoni

In a large skillet, brown the ground turkey. Remove from pan and set aside. Meanwhile, mix the sauce, uncooked pasta, and oregano in a large bowl until the pasta is well coated. Spray the inside of a large crock pot with cooking spray.

Now make layers using half of each ingredient and then repeat using the other half. Layer in this order: Pasta, turkey, onions, cheese, and pepperoni.  Place slices of pepperoni on the top and sprinkle with a little more oregano. Cook on low for about 4 hours (my crock pot cooks faster than the 6 hours required).

I would have loved to add more toppings but as we all know there are those that do not eat olives or mushrooms or any kind of peppers of any color!  Pepperoni and onions will do just fine (hoping the onions will blend in with the rest)!!

Quick, easy, super kid friendly.

Have a great week.

Patricia – Two Girls Cooking 😉

Source:

Cooking with Joey

Homemade Calzone

I’ve been meaning to make this recipe since I saw it posted on Pinterest a week or so ago.  I love the deep dish that we’ve been making lately.  So when I saw this posted I had to give it a try.  The original post came from squidoo.com  and it gives step by step directions on how to make this.

I used the recipe from the deep dish pizza (yes the healthier version), but if you prefer the regular pizza crust, you can certainly follow the squidoo.com or even buy a pizza crust from the store.  Whatever makes it easier for you and your dinner process.  Since the kids love to cook with me, we make the homemade dough!!

Here’s the recipe for the dough:

Whole-Grain Pizza Crust

1 cup warm water

2 (1/4 ounce )  packages active dry yeast

1/2 cup skim milk

2 tbs honey

2 tbs olive oil (I used light olive oil)

1/2tsp salt

1 1/2 cup whole wheat flour

1 cup cornmeal

1 1/2 to 2 1/2 cups bread flour

1.  In large bowl, combine water and yeast; let stand for 10 minutes until bubbly.  Add milk, honey, olive-oil, and salt and mix well.  Stir in whole wheat flour, cornmeal, and 1/2 cup bread flour; beat for 1 minute.

2.  Stir in enough bread flour to make a firm dough.  Turn onto floured surface and knead for 10 minutes.  Place dough in greased bowl, turning to grease top.  Cover and let rise for 1 hour.

 

3.  Turn dough onto floured work surface and let reset for 10 minutes.  Spray a large cookie sheet  with nonstick cooking spray.

While the dough is rising, prepare the sauce.  Melt the butter in a medium saucepan over medium heat.  Add the onion, oregano, and salt.  Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.  Add the garlic and cook just until fragrant, about 30 seconds.  Stir in the tomatoes and sugar and increase the heat to medium-high.  Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes.  Off the heat, stir in the basil and oil.  Season with salt and pepper to taste.

Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about ¼-inch thick.  Spread the pizza sauce down the middle of the dough and add your toppings.  Tonight we used canadian bacon and fat free mozzarella cheese.

After putting your toppings on, take a knife or a pizza cutter and slice each side of the dough into 3/4 of an inch strips.  Once you have them all cut, start to criss cross each side until the entire portion is covered.

Place on the baking (cookie) sheet and brush some melted butter (just a bit) over the top and sprinkle with oregano.  Bake in the oven for 25-30 minutes or until crust is browned and cooked through.

This was amazing.  I’m so glad I saw this on Pinterest.  Now I have another meal to make with the same healthy dough and the same sauce.

You’ve got to try this one.

For the pizza crust:

Calories 213; Fat 3.17; Saturated Fat 0.46; Dietary Fiber 3.48; Sodium 104.52; Cholesterol 0.20

I used MyFitnessPal to calculate the sauce by scanning the tomato cans, the cheese.  This came out to be under 400 calories per piece (that was for the pizza – so I am sure the calzone is smaller per piece).

Have a happy cooking weekend.  Enjoy.

Patricia – Two Girls Cooking

 

 

Pennette Ala Vodka

Happy. Birthday. To. Me.

This was an awesome dinner.  The other half of Two Girls Cooking gave me this recipe last week that she found on The Food Network site.

Jodi went to Las Vegas and had this Vodka sauce at one of the hotels and liked it so much she tried to replicate it at home.

I wanted to have a good dinner tonight for my birthday and decided to try my luck at a new recipe.  This one knocked it out of the park.

The recipe calls for cooked ham (or Italian Ham) and Jodi said she couldn’t find the Italian Ham, so she used Salami.  I didn’t even try to find the ham and searched, instead for the Salami.  What I found was a Wine Salami that has a hint of pink peppercorn (it was a bit on the strong side).  The only complaint that was given on this dish was just that.  The Salami was a bit too much.  Next time I’ll try with either home made meatballs or ham.  But the sauce?  The sauce is so good.

Here’s what you need: (I cut the recipe in half by some)

• 1/2 pound cooked ham (better to use Italian cooked ham) – used the salami

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 1 1/2 large white onions, finely chopped – I used 1 onion

• 1.3 quarts (700 ml) tomato sauce (or blended canned peeled Italian tomatoes) – I used a large can and a small can of tomato sauce

• 3 tablespoons finely chopped Italian parsley leaves

• 1 quart heavy cream reduced by half (1/2 quart) – I almost a pint

• 3/4 cup vodka – I used only a 1/4 cup because of the kids eating it – though I know it cooks through!

• Salt and pepper

I added 3 cloves of fresh garlic

• 2 pounds penne liscie # 40 (recommended: De Cecco) – Use any pasta you like

Directions

Finely dice the cooked ham and set it aside.

Place a heavy bottom sautoir or pan on medium-high flame. Add the olive oil and the butter. When the butter melts and becomes foamy add the chopped onions, let it saute until crispy, and do not let it brown.

Add the diced ham, mix it in, lower the flame and let it sweat for about 15 minutes, stir it occasionally.

Add the tomato sauce, mix it in, let it simmer for another 20 minutes, then add the parsley, simmer for 3 minutes, add the reduced heavy cream and the vodka, mix it all well and let simmer for 20 minutes

Check the consistency, simmer for other 10 minutes if you need to, season and mix in the cooked penne, let it simmer for 2 minutes and serve it HOT!!!

This is another must try dish.

Thanks Jodi for helping make my birthday dinner a success!

Have a great rest of the week.

Patricia – Two Girls Cooking