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Chef Franklin Dye Makes Pizza Rolls

Chef Franklin Dye Makes Pizza Rolls
Pizza Rolls3Pizza Rolls3 3Ingredients:312″ by 16″ sheeted dough 14 oz. pork and beef spicy pepperoni, sliced (48 slices) A= tbsp. light olive oil 3 2 oz. Parmesan cheese, shredded 5 oz. pizza cheese, shredded 8 oz. marinara sauce A= oz. Parmesan cheese, grated3 Instructions:Brush dough with A= tbsp. olive oil. Sprinkle 2 oz. shredded Parmesan cheese evenly over the top side of the dough. Arrange pepperoni slices evenly over the cheese. Beginning at the 12″ side, tightly roll up the dough in a cinnamon roll-style, ending seamside-down.Using a sharp knife, slice 1 stuffed roll into 20 A=”-wide pieces. Arrange pieces in a tight 10″-wide circular pattern on an oiled mesh screen over a parchment-lined sheet pan. Top evenly with 2 oz. of shredded pizza cheese, 8 oz. of marinara sauce and 3 oz. of additional pizza cheese. Bake the rolls in a 375A0F preheated 3 convection oven for 8 3to 10 minut

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