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From Me to You with Love

Happy Valentine’s Day my loves!  If you’re celebrating with a significant other tonight, enjoy! If not, I hope you plan on doing what I am and treating yourself to a delicious dinner of some sort and a glass of wine.  Said delicious dinner has not yet been decided on, but fear not it will be fantastic.  I finally got my shit together, so here’s the recipe I said I was going to post yesterday.  Whining about Live Fit shall resume tomorrow.

When I was younger, one of my favorite after school snacks was pizza rolls; or pizza bagels, or really anything that resembled pizza. Also, if we’re being completely honest with one another there were a few years there in college when I lived off the super sized bags of Totino’s Pizza Rolls.  Anyway, now, I couldn’t tell you the last time I picked up a box of those delicious goodies as they’re not really helpful to my ever permanent fight with my jeans to fit.

However, after my sister’s visit I was left with a plethora of ingredients that included turkey pepperoni, mozzarella, pizza sauce, and wonton wrappers, and I thought to myself, “I bet I can make my own damn pizza rolls.”  So make my own damn pizza rolls I did, and it was easy, delicious, and I’m guessing a lot more kind to my hips, thighs, and ass.

The process was relatively simple, and the only real tips I would offer up are to make sure the sides of your rolls are sealed really well so the sauce doesn’t explode out, and maybe chop the pepperoni a little smaller and DON’T OVERFILL.  This recipe made 24 pizza rolls, and I’m not going to tell you how many I ate between Saturday afternoon and Sunday evening.

Better than Your Favorite Frozen Pizza Rolls
1/2 cup pizza sauce
1/2 cup Mozzarella Cheese
20ish Turkey Pepperoni
1/2 tsp Garlic Powder
1/4 tsp Basil
1/4 tsp Oregano
Pinch of Pepper
1/8 cup Parmesan Cheese
24 Wonton Wrappers
Small cup of water

Preheat oven to 450 degrees, and line a baking sheet with foil/parchment paper and spray with non stick spray.  In a large bowl add the sauce, mozzarella cheese, and spices.  Cut the pepperoni into quarters (or even smaller bite size pieces) and add to the bowl.  Stir to mix all the ingredients together.  Place a small spoonful of the mixture into the middle of the wonton wrapper, wet a finger and trace a line on three corners.  Fold the wonton wrapper in half connecting the dry corners to the corners you just wet.  The water acts like a glue and seals the wonton together.  Place the rolls onto your prepared cookie sheet, sprinkle with Parmesan cheese and mist with cooking spray.  These will cook for 20-25 minutes depending on your oven.

I’d tell you to wait and let them cool so you don’t scald your mouth, but I think such a warning would be pointless.  So just enjoy the shit out of them and deal with the burnt mouth later.  Smooches!