CRISPY SALAMI AND CHEESE EGG ROLLS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 12 egg rolls
Number Of Ingredients 7
Steps:
- Working one wrapper at a time, fold a piece of salami in half and place it diagonally on a wrapper. Top with a piece of string cheese and a pinch of oregano--the cheese ends should point in the direction of 2 opposite wonton corners. Brush the edges of the wrapper with beaten egg. Orient the wrapper in a diamond, with the cheese parallel to you. Pull one corner of the wrapper up and over the cheese. Tuck in the side corners and roll the wrapper up like a package, making sure the edges and corners are well sealed. Repeat with the remaining wrappers and filling.
- Place the egg rolls on a plate and refrigerate for at least 30 minutes.
- Fill a Dutch with 2 inches of vegetable oil; fit with a deep-frying thermometer. Heat over medium heat until the oil reaches 350 degrees F.
- Fry the egg rolls in batches of 3 to 5 until golden brown, 1 to 2 minutes, turning with a slotted spoon for even browning. Remove to a paper towel-lined tray to drain.
- Serve the egg rolls with warm marinara alongside, for dipping.
ITALIAN DINNER ROLLS
Over the years, I've added a pinch of this and a dash of that to this recipe until my family agreed it was just right. These rolls are especially good served warm with spaghetti and lasagna.
Provided by Taste of Home
Time 40m
Yield 15 rolls.
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in 1/2 cup cheese and enough remaining flour to form a soft dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 15 minutes. , Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each into a ball. Melt remaining butter; dip tops of balls in butter and remaining cheese. , Place in a greased 13-in. x 9-in. baking pan. Cover and let rest for 10 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 173 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 278mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
ITALIAN EGG ROLLS
Impress your company with these homemade egg rolls filled with yummy sausage, veggies and cheese from Shirley Intihar of Eveleth, Minnesota. . The simple party starters come together really easily. You'll master the technique quickly!
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 14 egg rolls.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink; drain and cool. Stir in the spinach, cheeses and garlic powder., Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. , In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, in batches, for 2-4 minutes on each side or until golden brown. Drain on paper towels. Serve with spaghetti sauce if desired.
Nutrition Facts :
ITALIAN EGG SANDWICH
Provided by Giada De Laurentiis
Time 10m
Yield 1 serving
Number Of Ingredients 18
Steps:
- Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt.
- Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
ITALIAN SUB EGG ROLLS
It's a classic Italian sub in egg roll form. Filled with cheese, deli meats, lettuce and pepperoncini for a bit of a kick. Served with Italian dressing for dipping to give it that perfect sub taste.
Provided by Jonathan Melendez
Categories Chinese
Time 25m
Yield 8 egg rolls, 8 serving(s)
Number Of Ingredients 12
Steps:
- Fill a pot or skillet with high sides halfway up with oil and bring to 365 degrees F.
- Place the egg roll wrappers at an angle on a clean work surface. Lay slices of cheese and a bit of each deli meat in the center. Top with pepperoncini, lettuce and a dash of oregano.
- Bring the corners into the center, over the filling, and roll into a tight log. Seal the edge with a bit of egg wash and place on a platter or baking sheet. Continue rolling the rest of the egg rolls in the same manner.
- Working in batches, fry rolls until golden brown, about 2-3 minutes per side. Drain on paper towels and serve with Italian dressing on the side for dipping.
Nutrition Facts : Calories 1398.7, Fat 137.9, SaturatedFat 23.7, Cholesterol 81.2, Sodium 1669, Carbohydrate 24.5, Fiber 1.2, Sugar 3.4, Protein 18.8
ITALIAN EGG ROLLS
Everyone loves egg rolls! These are stuffed with sausage and spinach for an unexpected treat. Yummy!
Provided by College Girl
Categories Lunch/Snacks
Time 2h9m
Yield 8 egg rolls, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet over medium heat, saute onion and green pepper in oil. Remove to a medium bowl and set aside.
- Brown sausage in skillet; drain and combine with onion mixture.
- Add spinach, cheeses, and garlic powder; mix well.
- Top each egg roll wrapper with 3 T. of mixture; roll up, following directions on egg roll package.
- Heat 3 to 4 inches oil in a deep fryer. Add egg rolls a few at a time, frying until golden. Drain on paper towels. Serve warm with pizza sauce for dipping.
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- On large working surface (countertop), lay out egg roll skins. Place a 2 Tbsp. (heaping) of filling down the middle of each egg roll skin, leaving 1 inch at the ends. With a pastry brush dipped in water, brush around 4 edges. Tuck in sides and roll into log shape. Think burrito. Roll all egg rolls before frying.
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