Monday, May 25, 2015

Pepperoni Pizza Lasagna Rolls

(This recipe makes four 8x8 pans with 8 rolls in each)

For sauce
3 Tablespoons unsalted butter
3 tsp extra virgin olive oil
3 tsp minced garlic
1 1/2 medium yellow onions, diced
3 28 oz cans crushed tomatoes
6 oz tomato paste
3 tsp dried basil
1 1/2 tsp dried oregano
1 1/2 tsp sugar
1/2 tsp cayenne pepper
3/4 tsp black pepper
salt to taste

For noodles/filling
32 traditional lasagna noodles
3 eggs, beaten
3 cups shredded mozzarella cheese
2 cups shredded parmesan cheese
3 1/2 cups ricotta cheese
3/4 tsp black pepper
3/4 cup chopped fresh parsley
2 pouches packages pepperoni

For topping
2 cups mozzarella cheese
1 cup parmesan cheese

To prepare sauce:
In a large pan over medium-low heat, heat butter & olive oil until butter is melted.  Add garlic & onion & sauté until tender, about 5 minutes.  Stir in tomatoes, tomato paste & spices.  Bring sauce to a boil & then reduce heat to low.  Place a cover on the pan, leaving a vent to allow steam to escape.  Simmer for 15 minutes.  Store in refrigerator if not using immediately.

To prepare noodles/filling:
Prepare lasagna noodles according to package directions, then rinse with cold water and lay flat on parchment paper.  Mix together filling ingredients.  Spread about 2 Tbsp of filling on each lasagna noodle.  Top with 5-6 pepperoni.  Roll each noodle, beginning with a short end.  Spread 1/2 cup of prepared sauce in the bottom an 8x8" pan.  Place rolls in pan, seam side down.  Top with 1 1/2 cups sauce, then with 1/2 cup mozzarella cheese & 1/4 cup parmesan cheese.

Cover pan with foil & freeze.  Once frozen, place each pan in a gallon size ziploc bag.

To serve:
Thaw completely & remove from ziploc bag.  Bake, covered, 35minutes at 350 degrees.  Remove foil & bake an additional 10-15 minutes, until cheese is melted & bubbly.  Let stand 10 minutes prior to serving.

Adapted from a recipe found here

1 comment: