Chef Franklin Dye Makes Pizza Rolls and Chocolate Covered Strawberries

LITTLE ROCK, AR - A main dish and dessert is on today's menu with Chef Franklin Dye of US Foods.

He's making pizza rolls and chocolate covered strawberries.

Here's the Pizza Rolls recipe:

  • 12” by 16” sheeted dough
  • 14 oz. pork and beef spicy pepperoni, sliced (48 slices)
  • ½ tbsp. light olive oil
  • 2 oz. Parmesan cheese, shredded
  • 5 oz. pizza cheese, shredded
  • 8 oz. marinara sauce
  • ½ oz. Parmesan cheese, grated
  • Brush dough with ½ tbsp. olive oil. Sprinkle 2 oz. shredded Parmesan cheese evenly over the top side of the dough. 
  • Arrange pepperoni slices evenly over the cheese. Beginning at the 12” side, tightly roll up the dough in a cinnamon roll-style, ending seamside-down. 
  • Using a sharp knife, slice 1 stuffed roll into 20 ½”-wide pieces. Arrange pieces in a tight 10”-wide circular pattern on an oiled mesh screen over a parchment-lined sheet pan. 
  • Top evenly with 2 oz. of shredded pizza cheese, 8 oz. of marinara sauce and 3 oz. of additional pizza cheese. 
  • Bake the rolls in a 375°F preheated convection oven for 8 to 10 minutes, or until golden and bubbly. 
  • After baking, sprinkle ½ oz. grated Parmesan cheese evenly over the top.

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