Chef Franklin Dye Makes Pizza Rolls and Chocolate Covered Strawberries

Chef Franklin Dye Makes Pizza Rolls and Chocolate Covered Strawberries

Chef Franklin shows us how to make them.
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:

Ingredients:
  • 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
Instructions:
  • 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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