Sweet Bologna Rolls Recipes

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EMERIL'S FAVORITE BROWN SUGAR-CRUSTED BAKED BOLOGNA



Emeril's Favorite Brown Sugar-Crusted Baked Bologna image

Provided by Food Network

Categories     main-dish

Yield about 15 servings

Number Of Ingredients 5

1 (6 1/2-pound) all-beef bologna
1/2 cup Dijon mustard
1 1/2 cups golden brown sugar
1 loaf sliced white bread
1 jar yellow mustard

Steps:

  • Preheat the oven to 250 degrees F. Line a large roasting pan with foil to cover well.
  • Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
  • Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
  • Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
  • Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches on fresh white bread with yellow mustard...just the way Emeril likes it!

BROWN SUGAR BOLOGNA ROLL



Brown Sugar Bologna Roll image

This is an awesome snack meat for football gatherings, or parties. Follow the recipe exactly to assure a perfectly sweet crunchy edge to the bologna.

Provided by PWatt

Categories     Easy

Time 5h15m

Yield 12-16 serving(s)

Number Of Ingredients 5

1 (6 1/2 lb) all-beef bologna
1/2 cup Dijon mustard
1 1/2 cups light brown sugar
sliced white bread, for serving
yellow mustard, for serving

Steps:

  • Preheat the oven to 250 degrees F. Line a large roasting pan with aluminum foil.
  • Using a small sharp knife, score the top of the bologna to form a diamond design, cutting about 1/4-inch deep.
  • Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press half of the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
  • Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
  • Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and assemble sandwiches on fresh white bread with yellow mustard.

Nutrition Facts : Calories 882.7, Fat 69.7, SaturatedFat 27.4, Cholesterol 137.7, Sodium 2783.3, Carbohydrate 37.4, Fiber 0.3, Sugar 26.8, Protein 25.7

SWEET BOLOGNA ROLLS



Sweet Bologna Rolls image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 3

1 package cream cheese, softened
1 lb sweet Lebanon bologna
1 jar sweet gherkins pickles

Steps:

  • 1. Take the cream cheese out of the refrigerator and let sit till softened.
  • 2. Use 1 slice of sweet bologna and spread a small amount of cream cheese over entire slice of bologna.
  • 3. Quarter sweet gherkin pickle and add 2 quarters per slice of bologna.
  • 4. Roll bologna around the pickle and cut roll in half. Arrange on a plate. Garnish plate with leftover jerkin pickles. Enjoy......

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

LUCKY BALONEY EGG ROLLS



Lucky Baloney Egg Rolls image

Eating egg rolls on the Lunar New Year is common because it represents gold bars and it's a sign of wealth and prosperity. This version has baloney simply because I love baloney and it's a meaty, salty surprise. We are all lucky when we eat these!

Provided by Molly Yeh

Categories     appetizer

Time 2h

Yield 15 egg rolls

Number Of Ingredients 17

1 teaspoon neutral oil
1/2 small (120 grams) yellow onion, julienned very thin
1 large carrot, julienned very thin
Kosher salt and freshly ground black pepper
1/2 medium napa cabbage, julienned
1 red Fresno chile, julienned very thin
4 scallions, thinly sliced
1 tablespoon fresh ginger, minced
1 tablespoon unseasoned rice vinegar
2 tablespoons hoisin sauce
Sriracha, to taste
1/4 cup (20 grams) fresh cilantro, roughly chopped
1 1/2 tablespoons all-purpose flour, plus more for dusting
1 package 7-inch square egg roll wrappers
9 slices baloney, cut into 1/2-inch strips
2 to 3 quarts neutral oil
Hot mustard, for serving

Steps:

  • To make the filling: Heat a drizzle of oil in a large sauté pan or wok over medium heat. Add the onions and carrots and season with a pinch of salt. Cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the cabbage, chile, scallions and ginger and cook, stirring occasionally, until the vegetables have released their water and it has evaporated, 7 to 10 minutes. Add the vinegar and cook for another minute. Stir in the hoisin sauce and sriracha. Season with additional salt and pepper, and remove from the heat. Toss in the cilantro. Allow the mixture to cool to room temperature.
  • To assemble: Line a sheet tray with parchment paper. Sprinkle a light dusting of flour all over. Set aside.
  • In a small bowl, mix together the 1 1/2 tablespoons flour with 3 tablespoons (45 grams) water until thoroughly combined. This will be the "glue" to seal the egg rolls.
  • Lay a wrapper on a work surface with the corner pointed toward you. Place a few pieces of baloney down in the center lower third of the wrapper and a couple spoonfuls of filling. Bring the bottom corner up and over the filling and press down. Dip your finger into the flour and water mixture and wet the exposed edges of the wrapper. Fold both sides in, then wrap like a burrito. Place on the prepared flour-dusted sheet tray and repeat with the remaining rolls and filling.
  • Heat the oil in a large, heavy-bottomed pot over medium heat to 350 degrees F.
  • Fry the egg rolls in batches of 4 or 5, turning occasionally, until they are golden brown, 4 to 5 minutes. Remove to a rack and repeat until done. Allow the oil to come back to temperature before adding another batch.
  • Serve with hot mustard for dipping.

AMISH SWEET BOLOGNA RECIPE



Amish Sweet Bologna Recipe image

This is the REAL homemade bologna and it is simply delicious! My Grandmother made this and gave the recipe to my Mom, and she gave it to me! You can say it is passed down! I am not a real big fan of Bologna, but once you taste this, you will love it all over again! Provided by DEBBIEBROOK

Number Of Ingredients 6

3 pounds ground beef
3 tablespoons sugar-based curing mixture (such as morton® tender quick®)
1 cup water
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons liquid smoke flavoring

Steps:

  • In a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. Divide in half, and form each half into a roll. Wrap in plastic wrap, and refrigerate for 24 hours. Preheat the oven to 300 degrees F (150 degrees C). Unwrap the beef rolls, and place them on a greased baking sheet or roasting pan. Bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. Cool to room temperature, then refrigerate until chilled. Slice, and eat on sandwiches. https://www.tfrecipes.com/amish-sweet-bologna/

EASY PICKLE-IN-THE-MIDDLE BOLOGNA WRAP APPETIZERS



Easy Pickle-In-The-Middle Bologna Wrap Appetizers image

This makes an easy appetizer or weekend snack! feel free to flavor the cream cheese mixture as you desire, how about taco seasoning mix or dry ranch dressing mix, or purchased flavored cream cheese! The servings is only estimated, it will depend on the size you slice the rolls, if you slice them 1-1/2 inch thick you will get about 50 small rolls, slice them to whatever size desired. Plan ahead the rolls need to chill 1 hour before slicing.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 1h30m

Yield 60 serving(s)

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 teaspoon fresh minced garlic (optional)
black pepper
16 slices deli round bologna (purchase a good-quality bologna for this, or you may use Italian salami)
2 cups finely shredded cheddar cheese
32 baby dill pickles, drained (or use dill pickle quarters)

Steps:

  • In a bowl mix together the softened cream cheese with cheddar cheese, garlic and black pepper to taste (or flavor as desired).
  • Spread about 1 tablespoon (or a little more) onto each bologna slice.
  • Place 2 pickles lengthwise at the end of each bologna slice.
  • Roll the pickles in the bologna slice.
  • Chill for a minimum of 1 hour.
  • Before serving slice each roll into desired sizes (for appetizer slice about 1 to 1-1/2-inch slices).

Nutrition Facts : Calories 53.7, Fat 4.7, SaturatedFat 2.4, Cholesterol 12.3, Sodium 288.9, Carbohydrate 1, Fiber 0.2, Sugar 0.4, Protein 2

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