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Foodie Friday: The Very Versatile Pizza Roll

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Categories Foodie Fridays, Household and Family Management, Lifestyle, ParentingTags

I ran across this recipe for Buffalo Chicken Garbage Bread a year or so ago.  While anything with the name “garbage” in it isn’t inherently appealing (or is it just me???), the thoughts of ooey-gooey-spicy-chicken-and-cheese were enough to win me over.  I made the Buffalo Chicken Pizza Roll, as I prefer to call it…and it was soooo good.  I loved it, Hubby loved it, and my girls would have eaten thirds if I’d let them.

Over the past year, I’ve tweaked the recipe a bit, and I’ve tried it with any number of filling options.  One of our favorite combinations is the Philly Cheesesteak Pizza Roll.

DSC_0174I use leftover meat of some sort…in this case, peppered pork tenderloin.  I dice it, along with some veggies….here, onions, peppers, and mushrooms.

Then I saute my ingredients.  For this iteration, I cooked my onions and peppers first, and then I added my diced meat and mushrooms.  Because I was using peppered meat, I didn’t season it any further.

DSC_0175Then, roll out some pizza dough.  (I use the refrigerated kind that comes in a can.)  Roll your dough pretty thin…although not too thin so that it tears when you roll it up.

DSC_0177Then spread on your filling (meat and veggies) and sprinkle with cheese.  Here, I used a blend of Mexican cheeses, as that’s what we had.  Some Swiss or Provolone would have been even better.  The original recipe calls for almost three cups of cheese, but I use considerably less, not more than a cup…just enough to help hold everything together.

DSC_0179Very carefully, roll up your dough and place it, seam side down, on a parchment-paper lined baking sheet.  Tuck in the ends of the roll.

Bake at 425 for 15-20 minutes (or according to the directions on the pizza dough).  Allow it to sit for about five minutes before you slice into this deliciousness!!!

DSC_0183This basic recipe works with so many combinations, and it’s a fantastic outlet for leftover meat.  In addition to the Philly Cheesesteak version, I have made the Buffalo Chicken roll with leftover rotisserie chicken, wing sauce, and blue cheese.  And I used leftover turkey at Thanksgiving to make a turkey + onion + bacon (cooked and crumbled) + Swiss cheese roll.

(Reference the original recipe for approximate measurements.  I don’t measure the filling…if I have more than I need, I save it to go in an omelet the next day = double win!)

It seems the sky is the limit with this recipe, and the results at our house are guaranteed to garner some cheers at the dinner table.  I hope you enjoy this as much as we do!

MandyE is mom to five-year old fraternal twin girls.  A food photographer, she is not, but she blogs about her girls’ adventures, and her journey through motherhood, at Twin Trials and Triumphs.

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MandyE

MandyE is the mother of 4 ½-year old fraternal twin girls, Baby A and Baby B. (And yes, their names actually start with the letters A and B!) She worked in the marketing field for nine years before her girls were born, but these days she’s relishing the opportunity to be a SAHM, which she plans to continue until the girls start kindergarten. MandyE has been blogging at Twin Trials and Triumphs since her girls were a year old. Between her blog and her local Mothers of Multiples group, she considers the multiples community a huge part of her support system.

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