Pizza Rolls

This recipe was featured in Bento 32 as seen here:

Pizza Roll, BLT tomatoes, Red Grapes, Carrot sticks, Clementines, Yogurt with Granola.

1 can Pillsbury crescent rolls or rounds
1/4-1/2 cup Shredded cheese of your choice
1/4 cup Chopped veggies of your choice
1/4 cup Diced meat of your choice
Dried or Fresh Herbs
Optional: One egg white
Optional: Marinara for dipping

Preheat oven to 375.

Open crescent rolls and separate into four rectangles, pushing seams together.

On each rectangle, sprinkle some herbs and press down lightly so you don’t lose them when you close the roll.

Add shredded cheese, veggies, and/or meat (basic rolls would combine mozzarella, pepperoni, etc. though you may use any combination) to each roll leaving about 1/2 inch on one end without toppings.

Roll each rectangle tightly ending with the untopped edge. Seal by pressing the end down & using a bit of water on your fingertip if needed.

Place rolls seam side down on ungreased sheet and top with more herbs if you like.

Bake for about 15 minutes or until rolls are cooked through and golden brown on top.

Optional: Brush lightly with egg white after removing from oven to give them a nice finish.

Optional: Serve with marinara sauce for dipping.

Published on February 9, 2010 at 1:23 am  Leave a Comment  

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