Hi guys I'm Laura Vitale and on this episode of Laura in the Kitchen I'm going to show
you how to make some pepperoni pizza rolls.
Don't lie!
I know you know what I'm talking about, you know the little frozen treats that you buy
in the freezer section of your grocery store - I know that you've eaten at some point in
your life, and probably still eat them and I got no shame in my game I have eaten my
share of these many, many times and I love them but I like to make them at home.
Because it's convenient, I can make them whenever I want and I don't fry them, I bake them so
I feel a little bit better about eating them and it's my sister's favorite treat ever,
so I love making them because I know that she really loves pizza rolls and when you
can make them from scratch it's just much better, you know you just feel - um I know
I'm her favorite sister because I'm her only sister, but then I get a lot more brownie
points when I make them for her from scratch so.
Anyway, the list of ingredients is very short, you don't need a whole lot, but they're all
the right ones, the flavor is just about identical to the ones that you get in the grocery store,
I promise!
What you're going to start off with is some tomato puree, please don't get thin tomato
sauce, you really need the consistency of tomato puree, this is some pepperoni, you
can use turkey or regular pepperoni, this is turkey pepperoni, it doesn't make a difference
at all which one you use.
And this is some shredded mozzarella, this is some pizza seasoning, which is really key
here to give you that phenomenal flavor.
The pizza seasoning has a blend of traditional toppings you would put on a pizza, hot pepper
flakes, basil, oregano, onion and garlic all mixed together so you could make your own
blend or you can buy it pre-made.
And, the dough, you need some wanton wrappers.
Really simple, buy them at the grocery store in the refrigerator section.
What I like to do is I like to keep them covered like this so that they don't dry out while
I'm working on everything else, very simple and this little bit of ingredients will make
a ton because you only need a little bit of filling for each one.
Okay, I've got my little mini food processor here and the very first thing I'm going to
do is take my pepperoni, which this is probably more than I'll need for this batch, but the
good thing is you can keep it in the fridge and make them throughout the week.
And then just pulse this to chop up the pepperoni nice and fine.
Okay, you want it to be really nice and finely chopped, because there's going to be so little
filling for each one that you want to make sure that the pieces are not too big otherwise
you'll have problems closing them and all that jazz.
Can I put this back on!?
There we go!
I'm going to do the same thing with my mozzarella because I know what you're thinking, it's
already shredded but it's not small enough, it needs to be smaller.
So I'm going to add that in and do exactly the same thing, just pulse it to chop it a
little finer.
Excellent!
Perfect!
Okay.
Now you don't have to do pepperoni if you don't want to but that's my favorite so that's
what I'm going to do.
I'm also going to add my pizza seasoning in my tomato sauce, well it's actually not tomato
sauce it's tomato puree.
The reason why I'm insisting on making sure it's tomato puree and not tomato sauce is
because tomato sauce is a lot more liquid-y - a lot thinner in consistency and you don't
want that because otherwise it'll just leak everywhere and won't hold well.
Okay, so now it's just a question of rocking and rolling.
You;re really not going to roll, you're going to fold but you'll see what I'm getting at
here.
Okay, you're going to take your wanton wrapper, you're going to take each one and the first
few will be messy, do not panic.
I also have a little baking sheet here with some parchment paper, you're going to take
your wanton wrapper, you're going to put it in front of you kind of like a diamond shape,
like so.
You're going to take, for each one, about a half a teaspoon of your sauce mixture, half
a teaspoon of your pepperoni.
Just a little bit more because that was a small one.
And a half a teaspoon of cheese.
Don't put too much because they will explode.
Then you take a finger with some water and you just sort of run it on there like so,
okay?
You take the corner closest to you, don't worry if things leak out a little bit it's
fine.
Like that.
Make sure you've got a little bit of water here on the sides.
And then you bring in the corner, and then look what I'm doing with my finger.
I'm also bringing in that part right there.
Like that, making almost like a little bit of a double fold.
And then you just fold it over like so.
And then I'm going to put this on my baking sheet, I am going to continue to make all
of mine, to stuff them and get them all going and then I'm going to pop them into the fridge
for about twenty minutes and I'll show you what they look like when they're done, we'll
do the one last step and then we'll bake them!
These babies were in the fridge for about twenty minutes, do not panic if you think
they look dry, they're going to be wonderful and they're going to have a lovely crunch
which I love!
I've got my oven preheated to 400, I've got a pastry brush in my hand and I've got some
vegetable oil.
Now you can use some non-stick cooking spray here but I've tried it with some cooking spray
and some vegetable oil and this just works better, it gives you better texture and color.
So all I'm going to do is just lightly brush each one, both sides with your vegetable oil,
it's really important to make sure that they're well brushed so that they develop really beautiful
crust.
These are ready to go, they just need to go into the oven for about 16 to 20 minutes,
you want to flip them half way through so around the 8 minute mark, check on them and
if the bottom looks really lovely golden brown and crispy, then flip them, if not then just
give them a few more minutes and just wait for the other side to be golden brown and
crispy.
I'll show you what they look like when they're done!
These look amazing!
Look at that!
I just took them out of the oven, they were in there for 9 minutes on each side, and I
just like to put them on a paper towel lined plate, now you're thinking, well you could
have just fried them, you brushed them with oil, but I only brushed them with two tablespoons
of the vegetable oil, the rest is still in there.
And, to me if I don't have to take out my big frying pan, and do all of that then I'm
happy because that is just extra hassle that I don't want to do unless I absolutely have
to or it's a treat.
And by putting them in the fridge for just a few minutes it allows the cheese and everything
not to ooze out as easily, which is important, and they smell so good!
I want to bite into one but I know it's going to be really hot so.
This one's really nice and golden brown, crispy, you can tell it's crispy.
Give me a second here.
Hot!
I don't know if you can see.
They are yummy!
Crispy, I just love pepperoni, but please if you like sausage, if you like bacon, if
you like anything, by all means throw it in there, be careful with veggies because the
extra moisture might make these fall apart, and I also wanted to make sure you don;t make
the same mistake I've made and get egg roll wrappers instead of wanton wrappers because
if you make these with egg roll wrappers, first of all those are really big, they won't
- the inside will be really sort of still soft and it won't crisp up all the way, it's
just a different texture so I much prefer the wanton wrappers, and they're so good,
they make them really nice and small, perfect two-biters they don't take very much time
and they certainly aren't fancy but they hit the spot every single time and if you have
a craving for those little things, like I sometimes do, then these are the answer!
I hope you have enjoyed spending time with me, go to Laurainthe Kitchen.com to get the
recipe and I'll see you next time!
Bye!