Pepperoni Lasagna Roll ups

Meal planning used to be a no brainer for me.   Lately, changes to our schedules, weather, and general lack of inspiration have all been affecting my ability to plan.   My usual MO is to check out what I've got pinned or in my "On-Deck" folder, then I think about what I've got on hand, or if a trip to the store is needed.    Sometimes, I get my kick in the pants based on the "Food Holidays" calendar.

A glance at today showed it is National Lasagna Day.   I had this recipe pinned, and a quick check of the fridge showed I had all the ingredients on hand.    I knew I'd swap shredded mozzarella for the swiss.   I got sidetracked when I went to grab the chives, and ended up omitting them.   I added some Italian seasoning to the sauce, and I think next time it could use a little garlic somewhere along the way.    I doubled everything to get 6 rolls.

I've made a few versions of lasagna roll ups, and I think this one is my favorite so far.   Thank you Jennifer J for sharing the recipe!

* Exported from MasterCook *

                        Pepperoni Lasagna Roll-Ups

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
6                     lasagna noodles
     1 1/2           cup ricotta cheese
    1     teaspoon dried oregano
     1     teaspoon dried basil
48            slices pepperoni
1 handful of shredded mozzarella
2                cup meatless spaghetti sauce
2t Italian seasoning (added to sauce- my addition)
     1/2           cup shredded Parmesan cheese

Cook noodles according to package directions; drain. Combine the ricotta cheese, mozzarella, oregano and basil; spread 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and carefully roll up.

Place seam side down in a greased shallow 1-qt. baking dish; top with spaghetti sauce. Sprinkle with Italian seasoning. Cover and bake at 350° for 20-25 minutes or until bubbly.

Sprinkle with Parmesan cheese. Let stand for 5 minutes before serving. Yield: 6 servings.

adapted from "http://www.tasteofhome.com/recipes/pepperoni-lasagna-roll-ups"

Comments

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try. They were delicious, but of course, I knew I could make them at home. I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing. I beat them up with some salt and pepper. Next up, the tomato and spinach. I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture. When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so. Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple. Beat up some eggs with salt and pepper. Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears). Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy. The bacon stayed crisp and there's just the perfect amount of cheese. I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size. I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version. The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with. First up, some leftover taco meat from the previous night and Fiesta blend cheese, pepperoni and mozzarella cheese and lastly some strawberries and cream cheese. For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with. Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker. For the pepperoni pi

Jolene's Recipe Journal

Search This Blog