Pizza Rolls

Pin It One of my favorite snacks, I hope you enjoy!

Things you will need:

Pizza Dough

6 oz Mozzarella Cheese
3 Tbls Spaghetti sauce
1 Tbls Garlic Salt

Pizza dough Recipe:

• 2 Cups All Purpose Flour 
• 1 pkg Yeast (quick rise)
• 1 Cup Warm Water 
• 1 Tablespoon Sugar
• 2 Tablespoons Olive Oil

Start by Measuring out the 1 cup warm water in a large mixing bowl. Sprinkle the Sugar into the warm water then add the Yeast. Stir a little to let water cover all of the yeast. Let this rest for about 10 minutes until foamy.  Now add the Oil and Then flour. Mix with a fork scrapping the sides of the bowl.  Knead the dough about 12-15 times. Cover with a warm damp towel.  Let rise for about 30 minutes, until double in size.




In the meantime cut your mozzarella cheese into Rectangular pieces. Should have about 25-30 pieces.

On a lightly floured surface punch out the dough and knead again about 5-10 times.
Roll out the dough into a rectangular shape. as if you were making a square pizza.
Cut your dough into rectangular pieces, about 25-30.
Place a small amt of sauce in the middle of each rectangle. Then place the cheese at one end and start rolling the cheese in the dough as you roll the dough up to the other end.

With the over preheated to 350 f   spray your cookie or pizza sheet with a non stick spray and lightly sprinkling the garlic salt on the pan.  Place your pizza rolls on the pan and bake for about 10 minutes or until just barley browned. Let cool on pan about 5-10 mins.

These are great warm or cold  YUMMY

Lumpia (Type of Egg Roll)

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Things you will need:


1/2 white onion Chopped
2 large carrots chopped or 1/2 cup baby carrots chopped
1 can water chestnuts
2 T Accent
2 T Soy Sauce
1 lb Ground pork (I prefer to use Turkey instead of pork here)
1 lb shrimp
2 eggs
1-2 pkgs Egg roll wrappers (can be found at most Asian markets I prefer KIM LONG on 3500 south and redwood rd)

• Mix all ingredients in a food processor until well blended. 
• Open your thawed wrappers but keep a moist towel over the top of them to keep them from drying. 
• Using one Wrapper at a time fill with the amt desired for the thickness desired on your Lumpia.
  Roll the long way and make sure it is a tight roll, Leave a 1/8 inch forgiveness at the ends so as you roll you don't have your filling squeeze out the ends. 
• Wet the very last part of the roll with water to seal the roll. 

*Optional - Cut in half or 3rds. * Optional - You can fold in an envelop pattern to close the ends if desired, However this does change the taste and I prefer the ends open when I cook mine.

• Deep fry in Peanut oil for approximately 4-7 minutes until slightly brown  (I prefer a deep fryer for this, they cook evenly this way, however you can do this in a frying pan.) 
• Place on paper towels to soak up excess oil. 
• Serve with Sweet chili sauce. (also found at Kim Long Asian Supermarket)
  

I will post pictures later this week to show you how to do this if there is any confusion.

Easy Smokey Rolls

Pin It For this you will need:

2 Cups All Purpose Flour
1 pkg Yeast
1 Cup Warm Water
1 Tablespoon Sugar
2 Tablespoons Olive Oil
1 Teaspoon Garlic Salt
Non Stick Spray

Start by Measuring out the 1 cup warm water in a large mixing bowl. Sprinkle the Sugar into the warm water then add the Yeast. Stir a little to let water cover all of the yeast. Let this rest for about 10 minutes until foamy.  Now add the Oil and Then flour. Mix with a fork scrapping the sides of the bowl.  Knead the dough about 12-15 times. Cover with a warm damp towel.  Let rise for about 30 minutes, until double in size.

On a lightly floured surface punch out the dough and knead again about 5-10 times.
Cut your dough in half and cover the other half.  With the first half in hand separate into 6 round balls equal in size. roll each of these out to a small pizza shape.
Cut your pizza shapes in 8.
Starting at the fat end of your pizza shape take your Smokey and roll it up in the dough as you would roll a croissant.

With the over preheated to 350 f   spray your cookie or pizza sheet with a non stick spray and lightly sprinkling the garlic salt on the pan.  Place your rolled smokies on the pan and bake for about 10 minutes or until just barley browned.

Hope you enjoyed!  With the other half of the dough either do a second package of Smokies or try out one of my other recipes using Pizza dough.   (Cinnamon Twists, Marinara Cheese Rolls)

Low fat High Protein : Use the Turkey Smokies, they are very delicious and contain little fat and low on calories.

Cinnamon Twists

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For this you will need:

Dough

2 Cups All Purpose Flour
1 pkg Yeast
1 Cup Warm Water
1 Tablespoon Sugar
2 Tablespoons Olive Oil

Cinnamon

            1 stick butter (1/2 cup) Divided

            2 tablespoons Cinnamon

            1 teaspoon nutmeg

            ¼ teaspoon cloves

            ½ cup sugar

Non Stick Spray

Start by Measuring out the 1 cup warm water in a large mixing bowl. Sprinkle the Sugar into the warm water then add the Yeast. Stir a little to let water cover all of the yeast. Let this rest for about 10 minutes until foamy.  Now add the Oil and Then flour. Mix with a fork scrapping the sides of the bowl.  Knead the dough about 12-15 times. Cover with a warm damp towel.  Let rise for about 30 minutes, until double in size.

On a lightly floured surface punch out the dough and knead again about 5-10 times.

Cut your dough in half.  Cove one half and with the other roll out your dough into a rectangle shape.

Mix together in a small bowl the Cinnamon, Nutmeg, Cloves and Sugar.

Melt ½ the stick of butter. With the other half keep at room temp and knead until pliable.

Rub the pliable butter across the rolled out dough to well coat the top of the dough.

Cut the dough into 8 pieces or more depending on the thickness desired.

Sprinkle some of your sugar mixture onto the dough to lightly coat the dough.

Fold over each piece so that no sugar is showing. 

Take each end of your folded piece and twist the dough. 

Once twisted roll in the melted butter and then roll in the sugar mixture to coat the twist.

Spray your pan (for a softer twist use a glass pan, otherwise a cookie sheet will do fine.)