Nacho Cheesy Pizza Rolls Recipes

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough into a 16x10-in. rectangle. Brush with pasta sauce to within 1/2 in. of edges., Sprinkle with 1/2 cup mozzarella cheese, pepperoni, sausage and Parmesan. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices. Place in a greased 9-in. cast-iron skillet or greased 9-in. round baking pan, cut side down., Bake 20 minutes; sprinkle with remaining mozzarella cheese. Bake until golden brown, 5-10 minutes longer. If desired, serve with minced fresh basil and crushed red pepper flakes.

Steps:

• In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal., In a Dutch oven or deep cast-iron skillet, heat 1-2 in. of oil to 375°. Fry pizza rolls until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, serve with additional pizza sauce.

Steps:

• Place pizza dough on a lightly floured work surface, and press into a rectangle. Spread a thin layer of marinara sauce on the dough to within 1/2 inch of the crust edges (you will not need all of the sauce), and top with mozzarella and Parmesan cheeses.
• Evenly distribute pepperoni and onion over the cheeses, and sprinkle with Italian seasoning, garlic powder, and red pepper flakes.
• Tightly roll up the dough to form a log, pinching the seam together to seal. Transfer dough to the refrigerator for 10 minutes to make slicing easier.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Using a serrated knife, slice the log into 12 individual rolls and set onto the prepared baking sheet.
• Bake in the preheated oven until pizza rolls are golden brown in color and the cheese has melted, 10 to 12 minutes.
• Serve pizza rolls with the remaining warmed marinara as a dipping sauce.

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with Reynold's Kitchens® Parchment Paper.
• In large resealable food-storage plastic bag, mix frozen pizza snacks with taco seasoning mix. Seal, and shake bag to coat; spread pizza snacks in single layer on pan. Bake 12 to 14 minutes or until heated through. Push pizza snacks together until touching.
• Meanwhile, in 2-cup microwavable glass measuring cup, microwave cheese uncovered on High 60 to 90 seconds, stirring every 30 seconds, until melted. Stir in green chiles; microwave 15 to 30 seconds or until heated through and pourable.
• Pour warm cheese mixture on top of hot pizza snacks; top with pico de gallo. Serve topped with remaining ingredients.

Steps:

• Preheat oven to 350 degrees F.
• Let the dough thaw out for about an hour (if you're using refrigerated pizza crust, you can skip this step).
• Roll out the dough with a rolling pin so that it is about 1/4 inch thick. Spread about 1/2 cup sauce over the bread.
• Place Mozzarella cheese and pepperoni slices over the sauce. Then add any other toppings you like. We like black olives.
• Carefully roll up (you'll want to roll it so it's long and thin rather than short and thick) and place on a baking sheet. If you use a bread loaf, you may have to cut it in half to fit it on the baking sheet.
• Brush with beaten egg, then top with grated Parmesan cheese and Italian seasoning, we love the flavor it gives the crust.
• Bake for 20 - 25 minutes. Keep an eye on it so it doesn't burn.
• Let cool for 5 minutes then cut into slices.
• Dip in remaining pizza sauce (or preferred dipping sauce).