PEPPERONI PIZZA LASAGNA ROLL-UPS
Tastes like pizza, looks like manicotti and everyone loves it! It works great for teacher meetings and potlucks because it can be made well in advance, reheated as needed, and travels well. It's easier than stuffing filling into manicotti noodles! -Jamie Miller, Maple Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions. , Meanwhile, in a Dutch oven, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain and transfer to a large bowl. Stir in the pasta sauce, brown sugar, fennel seed, tarragon, 1/8 teaspoon salt and pepper flakes if desired., In the same pan, cook pepperoni for 4-5 minutes or until lightly browned; remove to paper towels to drain., In another large bowl, combine the mozzarella, ricotta, 1 cup Parmesan, eggs, 4 tablespoons parsley, basil, pepper and remaining salt. , Drain noodles. Spread 1 cup meat sauce in a greased 13x9-in. baking dish. Spread 1/4 cup cheese mixture over each noodle; top with 3 or 4 pepperoni slices. Carefully roll up; place seam side down in prepared dish. Top with remaining meat sauce; sprinkle with remaining Parmesan., Cover and bake at 350° for 55-60 minutes or until bubbly. Sprinkle with remaining parsley before serving.
Nutrition Facts : Calories 329 calories, Fat 15g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 819mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
PEPPERONI LASAGNA ROLL-UPS
My husband is in the military, and when he is away from home, it's hard to come up with meals just for myself. After finding I had some leftover items from making lasagna, I came up with this recipe. -Jennifer Juday, Copperas Cove, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions; drain. Combine the ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and Swiss cheese; carefully roll up. , Place seam side down in a greased shallow 1-qt. baking dish; top with spaghetti sauce. Cover and bake at 350° for 20-25 minutes or until bubbly. , Sprinkle with Parmesan cheese. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 410 calories, Fat 22g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 894mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein.
LASAGNA ROLL-UPS
This is the quick and lunch-friendly version of lasagna. Try tucking in a couple pieces of pepperoni for an easy variation. And be sure to cook an extra noodle in case one tears!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings (2 halved rolls per person)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. You may want to cook an extra noodle or 2 in case they rip. Drain and toss with some oil. Drape the noodles over the edge of the pot, without overlapping, to cool.
- Meanwhile, mix the ricotta, Parmesan, tomatoes and 1/2 teaspoon salt together in a medium bowl.
- Lay out the noodles and evenly divide the ricotta mixture on the noodles, spreading it from end to end of each noodle. Top each with about a few pieces of basil and 3 pepperoni slices per roll if using. Roll up and cut each roll in half to make 16 cylinders. Pack 4 pieces, ruffle-side up, in each lunch container and refrigerate. Pack 1/4 cup of marinara sauce in a separate container with each serving.
PEPPERONI PIZZA LASAGNA ROLLS
I switched this up a bit and made it like a regular lasagna because it was easier. I also added a jar of alfredo on top of it all for tomato layers and alfredo layers. This is hard to stop eating. Recipe courtesy of Infinite Passion. Serving size is estimated.
Provided by AmyZoe
Categories For Large Groups
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 20
Steps:
- In a large pan over medium heat, heat the butter and olive oil until the butter is melted.
- Add the garlic and onion and saute until tender, about 5 minutes.
- Stir in tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes.
- Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
- Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
- Simmer for 15 minutes. Cool slightly. With an immersion blender, carefully blend until sauce has desired texture. (I skipped this part because i like chunky sauce).
- Preheat oven to 350. Cook noodles according to package directions. Once cooked, drain and rinse with cold water.
- Spread 1/2 cup to 1 cup pizza sauce in bottom of pan.
- Prepare the filling by mixing beaten egg, ricotta cheese (I used cottage cheese instead), a cup of mozzarella, 1/2 c grated parmesan cheese, parsley, and pepper until well combined.
- To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling.
- Lay out 5 to 6 pepperoni on top of cheese filling. Roll up each noodle starting at one of the short ends.
- Place in prepared baking dish, seam down. Repeat until all noodles have been filled and rolled. Pour 1 and 1/2 cups pizza sauce over rolls and top with 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
- Cover baking dish with foil and bake for 45 to 50 minutes (remove foil last 10 to 15 minutes) or until hot and cheese is melted. (I skipped the foil and found it unnecessary) Let stand 10 minutes prior to serving.
Nutrition Facts : Calories 193.4, Fat 10.2, SaturatedFat 5.2, Cholesterol 41.3, Sodium 291.4, Carbohydrate 15.2, Fiber 1.4, Sugar 2.7, Protein 10.5
PEPPERONI LASAGNA ROLL-UPS
New twist on an old time favorite. Courtesy of Jennifer Juday and Taste of Home Magazine / April/May 2008
Provided by WaCookinFool
Categories < 60 Mins
Time 50m
Yield 3 , 3 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles according to pkg directions, drain.
- Combine ricotta cheese, chives, oregano, and basil.
- Spread 1/4 cup over each to within 1/2 inch of edges.
- Top with pepperoni and Swiss cheese; carefully roll up.
- Place seam side down in a greased shallow 1-qt baking dish; top with spaghetti sauce.
- Cover and bake at 350 degrees for 20-25 minutes or until bubbly.
- Uncover; sprinkle with Parmesan cheese.
- Bake 5 minutes longer or until cheese is melted.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 339.9, Fat 19, SaturatedFat 11.8, Cholesterol 65.6, Sodium 252, Carbohydrate 20.9, Fiber 0.8, Sugar 1.2, Protein 20.9
PIZZA SLIDERS
Our love for Italian food and pizza gave me the idea for pizza sliders. These would be delicious as a lunch, light dinner or party appetizer. Who could turn down pizza in a slider? -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375º. In a large skillet, cook green pepper and mushrooms in oil over medium-high heat until tender, 6-8 minutes. Pour in pizza sauce and stir to combine. Set aside. , Without separating rolls, cut package in half horizontally; arrange bottom halves on a greased baking sheet. Spread with pizza sauce mixture and layer with pepperoni, olives and mozzarella; replace top halves of rolls. Brush dressing over rolls and sprinkle with Parmesan. , Bake, uncovered, until rolls are heated through and mozzarella is melted, 12-15 minutes. Cover with foil if top browns too quickly. Remove and let stand 5 minutes before slicing.
Nutrition Facts : Calories 227 calories, Fat 12g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 486mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein.
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