Cheeseburger Rolls Oamc Recipes

CHEESEBURGER EGG ROLLS

Steps:

• Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.
• Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.
• Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.
• Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.

CHEESEBURGER EGG ROLLS

Steps:

• For the ketchup sauce: Combine the ketchup, fish sauce, star anise and 2 tablespoons water in a small saucepot and set over medium heat. Cook, stirring often, until it begins to bubble, then remove from the heat and let cool completely. Stir in the mayonnaise. Refrigerate until ready to use.
• For the egg rolls: Set a cast-iron pan over medium-high heat for 3 minutes. Add 2 tablespoons oil, then the ground beef and a pinch of salt and pepper and cook for 4 to 5 minutes. Add half the onions and cook, stirring occasionally, until the onions are softened, about 4 minutes. Transfer the mixture to a sheet pan to cool, about 10 minutes. Mix in the sun-dried tomatoes and the remaining raw onions.
• Lay the egg roll wrappers out on a clean work surface. Place a slice of American cheese in the center of a wrapper, then some of the beef mixture followed by the shredded cabbage. Roll up the egg roll, securing it closed with some of the beaten egg. Place on a sheet pan seam-side down while assembling the remaining egg rolls in the same manner.
• Add the remaining 1 1/2 quarts oil to a Dutch oven or heavy-bottomed pot over medium-high heat and bring the temperature up to 350 degrees F.
• Place the egg rolls in batches into the hot canola oil seam-side down, and fry until golden brown, about 4 minutes.
• Cut the egg rolls in half on the bias and serve with the ketchup sauce.

CHEESEBURGER ROLL-UP

Steps:

• Brown meat with onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add ketchup and mustard; cook 2 min., stirring frequently. Cool 10 min.
• Heat oven to 400°F. Unroll pizza dough onto baking sheet sprayed with cooking spray; press into 15x8-inch rectangle. Top with meat mixture to within 1/2 inch of edges; sprinkle with cheese. Roll up, starting at one long side. Rearrange if necessary so roll is seam side down on baking sheet.
• Bake 20 to 25 min. or until golden brown.

BACON CHEESEBURGER ROLL-UPS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef, bacon and onion over medium heat until meat is no longer pink; drain. Add cheese; cook and stir until melted. Remove from heat., Flatten biscuits into 5-in. circles; top each with 1/3 cup beef mixture. Fold sides and ends over filling and roll up. Place seam side down on a greased baking sheet., Bake until golden brown, 18-20 minutes. In a small bowl, combine ketchup and mustard; serve with roll-ups.

PEPPERONI ROLLS (OAMC)

Steps:

• Dissolve yeast in water and pinch of sugar and set aside.
• Beat 4 eggs and set aside.
• Heat milk and butter.
• Cool to lukewarm and add 4 cups of flour, sugar, and salt in mixing bowl with milk mixture.
• Mix well and add yeast and egg. Add rest of the flour, a cup or two at a time, mixing well after each addition. Knead until you have a soft manageable dough.
• Put in floured bowl, cover and let rise till double--approx. 1-1 1/2 hours.
• After rising, knead, divide into 5 equal parts.
• With one part, divide that one into 15 equal parts.
• Roll each out to 5x6 in size.
• Add 2-3 slices of pepperoni to each roll and roll up.
• Place rolls to greased cookie sheet (approx. 15 rolls per sheet).
• Cover and let rise again, about 1 hour.
• Baste with beaten egg and sprinkle with sesame seeds.
• Bake at 350 degrees for 25 minutes or until light brown.
• (It may be helpful to switch cookie sheets in oven after 15 min.).
• To freeze: Place baked rolls in a large freezer bag. Seal, label and freeze.
• To serve: Allow to thaw at room temperature and enjoy. For a crispier roll, reheat in a 300 degree oven for about 10 minutes.