Monday, September 3, 2012

Homemade Pizza Rolls


If you've been looking for a quick and tasty food for tailgating or appetizer for you next party, you have to try these homemade pizza rolls. My sister was the one who wanted to make these and I'm definitely happy we tried them out.

It has been a while since I have made a recipe from one of my favorite food blogs The Girl Who Ate Everything. I forgot what beautiful photos she has on each post. This may be the first non-sweet I have made from her blog. This recipe is super kid friendly and super easy to make. Oh, and I would suggest doubling this recipe if you have a hungry husband, teenage son or have a hard time eating just one of anything small and yummy.

Homemade Pizza Rolls
Adapted from The Girl Who Ate Everything
Makes 8

1 (8 oz) package refrigerated crescent roll dough
4 cheese sticks, halved
3-4 oz. pepperoni or Canadian bacon or sausage
1/2 cup pineapple, chunked (if you choose Canadian bacon)
marinara or pizza sauce or ranch, for dipping

Garlic Butter Glaze:
2 tablespoons butter, melted
1/2 teaspoon Italian seasonings
1/4 teaspoon garlic powder
1 Tablespoon grated Parmesan cheese

Preheat oven to 350 degrees. Prepare baking sheet with parchment paper or oil spray.

Separate the crescent roll dough and lay flat. Place toppings at the bottom, large part of the triangle. Add half a slice of string cheese on top of the toppings and roll up.

Arrange on baking sheet, seam side down and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.

When rolls are done, remove them from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping. 

Mmmm. Butter glaze. Hard to go wrong here.

If you are a fan of crescent rolls, you definitely need to try a chicken broccoli cheddar braid or baked chicken cheese filled rolls.

This post is linked up to some of the parties listed under my Show & Tell tab at the top of the page.

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