Happy Football Friday All Y’all! Week Five is here. Anyone feel like the weeks are flying by way too fast? Did you enjoy last week’s Who needs a drink? What a crazy season it has been so far. How are we only five weeks in? This week it was suggested we do recipes with five ingredients for week five. While researching that these tasty rolls kept popping up so now we are rollin’ through September with our tasty treats. May your team win and your coach stay employed. Enjoy!
Football Friday Tailgate Treats: ROLLin’ Through The Season
Amazing Homemade Pizza Rolls
All ingredients can be substituted for your FAVE pizza toppings.
Ingredients:
- 4 cups shredded pizza cheese or 4 cups mozzarella cheese
- 1 lb sausage, cooked, drained
- 2 (3 ounce) packages sliced pepperoni, chopped
- 1 medium green pepper, finely chopped
- 3⁄4cup fresh sliced mushrooms, coarsely chopped
- 1⁄2small onion, finely chopped
- 1⁄3cup chopped black olives
- 2(14 ounce) jars pizza sauce
- 32 egg roll wraps
- oil (for frying)
Directions:
- Combine above ingredients except wrappers (and oil).
- Place a ¼ cup filling in center of each egg roll.
- Fold bottom corner over filling.
- Fold sides toward center over filling.
- Moisten remaining corner w/water and roll up tightly to seal.
- Fry in 1” of 375º oil for 1-2 minutes til golden brown.
- Serve with addition pizza sauce for dipping if desired.
Dill Pickle Pinwheels
- 16 ounces cream cheese two 8 ounce blocks, slightly softened
- 3 Tablespoons fresh chopped dill
- 2 Tablespoons ranch seasoning mix
- 1 cup chopped dill pickle
- 6-9 sliced deli ham chopped
- 3 large flour tortillas
Directions:
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Place softened cream cheese in a medium bowl and beat until fluffy with a hand mixer.
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Mix in freshly chopped dill and ranch seasoning until well combined.
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Add in chopped pickles and ham and mix again, then spread evenly among 3 large tortillas.
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Tightly roll up tortillas and wrap in plastic wrap. Store in the fridge to allow the cream cheese to set for at least 30 minutes.
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Cut with a sharp knife into slices between 1 – 1 ½ inch wide and enjoy.
Recipe Notes:
- Use large burrito tortillas (10 inch). These pinwheels work best with flour instead of corn tortillas.
- If you prefer sweet pickles, feel free to use those instead! Pickle spears, baby pickles, or regular-sized dill pickles will all work.
- Store dill pickle pinwheels in an air-tight container kept in the refrigerator for up to 3 days.
- They are best served fresh as the longer they sit, the soggier they become.
- If you want to prepare them in advance I would suggest doing so the morning of your event. This will give the flavors plenty of time to develop in the fridge but shouldn’t give them enough time to get soggy.
Reuben Rolls
Ingredients:
- 1⁄2lb deli corned beef, sliced
- 2 cups shredded swiss cheese
- 1⁄2 cup drained rinsed sauerkraut (to taste)
- 6 -10 large egg roll wraps
- cooking spray (for deep frying) or oil (for deep frying)
Directions:
- Slice corned beef into ribbons (I roll a few pieces up like a cigar and make thin slices).
- Combine cheese, sliced beef and kraut in a bowl.
- Place approx 1/3 cup of the corned beef mixture in egg roll wrapper, roll up egg roll fashion sealing the last edge with water.
- To bake: spray sheet pan with spray oil, place rolls seam side down, spray liberally with more spay oil.
- Bake at 400°F for 10-12 minutes rotating half-way through baking. Bake until brown.
- To Deep Fry: Heat oil to 350°F – add rolls, fry until brown and crisy, drain on paper towels.
Cheddar Bacon Ranch Pinwheels
Ingredients:
- 8 ounces Cream cheese softened
- 2 tablespoons Ranch seasoning mix
- 2 Cans Pillsbury Crescents
- 1 pound Bacon diced and fully cooked
- 2 cups Shredded cheddar cheese
Directions:
- Preheat oven to 350℉. Line a baking sheet with parchment paper.
- Mix cream cheese and Ranch seasoning together in a small bowl and set aside.
- Working with one at a time, roll out crescent roll dough and lightly press seams together to form a sheet. Kep the other can in the fridge until you are ready to roll it out.
- Spread half of the cream cheese mixture onto the dough sheet, leaving an inch of space on one of the long sides. Sprinkle on half of the cheddar and half of the bacon.
- Cut into 1-inch slices and place 2-inches apart on a lined baking sheet. Top with extra shredded cheddar, if desired, and repeat with the second can of crescents.
- Bake for 9-11 minutes, or until bread begins to brown.
- Allow to cool slightly before gently removing from the sheet with a spatula.
Recipe Notes:
- Before you need it and unroll it gently so it doesn’t tear.
- Pinch the seams. Crescent dough comes in triangles, so press the seams together to make one solid sheet before adding the filling.
- Spread the filling evenly. Mix softened cream cheese with ranch seasoning, then spread a thin, even layer over the dough. Sprinkle on shredded cheddar and crumbled bacon. Keeping the layer even helps the pinwheels bake uniformly.
- Roll tightly. Roll the dough up from the long side into a log. Tuck in the ends if needed so the filling doesn’t spill out.
- Slice cleanly. Use a sharp knife or even unflavored dental floss to cut into even slices. Aim for about 1-inch pieces so they bake evenly.
- Try swapping in a different cheese or even adding diced jalapenos for some heat.
Cream Cheese Caramel Apple Pinwheels
Ingredients:
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla
- 1 sheet puff pastry dough, thawed
- 1 apple, peeled, cored, and diced (I used a Jazz apple)
- 2 tablespoons brown sugar
- 2 tablespoons granulate sugar
- 2 tablespoons butter
- 1 teaspoons water
- 1 teaspoon cornstarch
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- pinch of salt
- 1 egg beaten with 1 tablespoon water
- Sanding sugar, optional
Directions:
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or Silpats.
- With a hand mixer, beat cream cheese, 2 tablespoons sugar, and vanilla until smooth. Set aside.
- In a small pot, bring brown sugar, granulated sugar, butter, water, cornstarch, cinnamon, nutmeg, and salt to a simmer over medium-high heat. Cook for 2-3 minutes until thickened. Add the apples and remove from heat. Set aside to cool while preparing dough.
- Lightly flour a work surface and roll pastry dough out into a 12×12 inch square. Cut into nine 4×4 inch squares and then transfer to baking sheets. Prick dough with a fork all over.
- Spoon 1-2 tablespoons cream cheese mixture onto the middle of each square and make an indent with a spoon. Spoon 1-2 tablespoons apple mixture on top of the cream cheese (it’s ok if you have leftover caramel). Using a knife, make a diagonal cut from each corner to the middle of of the square, stopping right before you get to the cream cheese (don’t cut under the cream cheese). Each square now has 4 triangles. Take the right point of each triangle and fold it up to the center and gently press down. Brush the dough with the egg wash and sprinkle with sanding sugar.
- Bake for 12-15 minutes until golden.
On The Menu
Hope you enjoy the tasty tailgate treats this weekend. We will have lots more tasty treats for you next weekend. May your treats be tasty and your team win ENJOY!
Main Photo: Yellow Bliss Road dot com
