Pizza Logs Recipes

PIZZA LOGS

Steps:

• Place all of your ingredients around a work space, like a cutting board or plate.
• Baste the edges of a large egg roll wrapper. Overlap 5 pepperoni slices in the center and top with a cheese stick.
• Fold over one edge, then the sides to look like an open envelope. Roll into an egg roll.
• Continue with remaining egg roll wrappers.
• Place onto parchment or wax paper and into a container to freeze. You can also use a baking sheet if you plan to fry them later that day. Avoid the rolls touching because they will stick and you'll have trouble pulling them apart for frying.
• Freeze for a minimum of 1 hour, but up to 6 months.
• When ready to fry, heat oil in a large, high-sided Dutch oven or pot. Using thermometer, make sure oil is 300 degrees.
• Place 3-4 egg rolls (depends on size of your cooking vessel) into the hot oil, making sure to not crowd the pan. Fry for 1-2 minutes on each side or until lightly browned, but before the cheese melts and starts to escape.
• Remove to a paper towel lined plate or baking sheet.
• Repeat with remaining pizza logs. Serve immediately with marinara sauce.
• If you've tried this recipe, come back and let us know how it was!

PIZZA LOGS RECIPE - (4.3/5)

Steps:

• Preheat the oven to 425. Lightly mist a large baking sheet with cooking spray and set aside. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and spread a teaspoon of pizza sauce horizontally across the center of the wrapper, leaving ½ inch or so of space on each side. Sprinkle a pinch of Italian seasoning across the sauce and add a row of 3 pepperoni slices over the sauce. Place half a cheese stick on top of the pepperoni. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled pizza log over the wet corner so that it adheres. Place wrapped pizza log onto the prepared baking sheet. Repeat with remaining ingredients. When all of the pizza logs are wrapped and on the baking sheets, mist the tops with cooking spray. Bake for 10-14 minutes, flipping once halfway through, until the wrappers are golden brown. Serve with additional pizza sauce for dipping if desired. Yields 8 pizza logs. WW P+: 2 per pizza log (P+ calculated using the recipe builder on weightwatchers.com) Nutrition Information per egg roll from myfitnesspal.com: 97 calories, 13 g carbs, 2 g fat, 7 g protein, 1 g fiber

PIZZA LOGS

Steps:

• Preheat the oven to 425F. Heat the oil in a small pan over medium heat and add the sausage; sauté for 5 minutes or until lightly browned. Add the onion and red pepper and sauté for another 5 minutes with the lid on, stirring occasionally. To make the eggrolls, place 1 eggroll wrap in front of you with one corner pointing down (in a diamond shape). Slightly toward the lower half of the eggroll skin, place 1 TB of marinara sauce, ~2 TB of the sausage filling, and ½ oz of cheese. Wrap the bottom point up over the filling, then wrap the sides in. Securely (but gently) roll the eggroll up; just before you finish rolling, lightly brush the top point of the eggroll skin with the egg wash. (For step-by-step photo instructions on how to roll eggrolls, see here.) Lightly spray a baking sheet with cooking spray, line the eggrolls ~1" apart on the baking sheet, and lightly spray each eggroll with cooking spray. Bake for 8-10 minutes (or until golden on the bottom), then flip and bake 6-9 minutes (or until golden on the second side)

PEPPERONI PIZZA LOAF

Steps:

• Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15x10-in. rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush over the dough. , Sprinkle with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green pepper and olives. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under., Position loaf with seam side down; brush with egg whites. Do not let rise. Bake until golden brown and dough is cooked through, 35-40 minutes. Warm the pizza sauce; serve with sliced loaf., Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed.

PIZZA ROLLS

Steps:

• In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal., In a Dutch oven or deep cast-iron skillet, heat 1-2 in. of oil to 375°. Fry pizza rolls until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, serve with additional pizza sauce.