Tag Archives: marinara

Pizza Rolls

Do you remember growing up and eating those famous Totino’s Pizza Rolls after school??  You know, the little crunchy squares filled with gooey cheese, sauce & meat that would always burn the roof of your mouth because you couldn’t wait for them to cool off?.. 

Well these are them recreated on steroids!  Soooo good!  What’s also great about these is that you can fill them with any pizza topping of your choice!  Make these upscale with roasted vegetables, salami, pesto, feta cheese or keep it the original way of mozzarella, marinara and pepperoni!!  Kids and adults alike will enjoy these to no end!

The Starting Lineup

  • Spring roll wrappers
  • 1 lb Italian sausage
  • 1 cup pepperoni, chopped
  • 1 cup mozzarella cheese
  • 1 jar marinara sauce
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 2 tsp Italian seasoning
  • Kosher salt & pepper, to taste
  • 1/2 cup rice flour
  • 1 egg, beaten
  • 2 tbsp extra virgin olive oil
  • Vegetable oil (for frying)  

Begin by heating up the extra virgin olive oil in a sauté pan over medium heat while chopping & dicing the vegetables and pepperoni.  Also turn on your deep fryer to 350 degrees (or bring vegetable oil up to temp in a large heavy bottomed pan).

Next add the diced onion to the hot pan and sauté for 2-3 minutes, followed by the minced garlic for another minute. 

 Add the Italian sausage, Italian seasoning and S&P to the onion & garlic and brown till cooked through.  Drain on a paper towel lined bowl. 

 In a large bowl, combine the pepperoni, mozzarella cheese, marinara sauce.  Next, fold in the sausage mixture and set aside. 

   Assembly time!!  Now it’s not as tricky as you may think, but please follow along :).  Needed: a bowl of water, a beaten egg and pastry brush, the spring roll wrappers and a shallow dish with the rice flour in it.

Lightly sprinkle your work surface with a bit of rice flour.  Next dip 3 spring roll sheets (individually) into the water for about 15 seconds each and stack on top of eachother on the floured work surface.  Now add a scoop or two of the meat filling in the middle of the wrapper and then brush the beaten egg around the edges of the wrapper. 

 
 Fold up like a burrito and carefully dredge the entire roll with the rice flour and set aside as you finish assembling the rest. 

    Once done, take to the deep fryer and again, carefully drop into th hot oil and allow to fry for a few minutes until a light brown.  (These won’t brown heavily like you might think). 

 To serve, cut on the diagonal and serve with a side of warm marinara sauce for dipping.  Be careful as these rolls are hot…and addictive!! 

 

Italian Stuffed Meatloaf Florentine

I’m giving away a secret…my famous Italian meatloaf recipe!  Ok, well maybe it’s only famous between my sister and I, but it’s ridiculous!!  It’s almost like a ginormous meatball or maybe a deconstructed lasagna..call it what you want, but we call it delicioso!

It’s a fun twist on your traditional American meatloaf and mashed potatoes.  There’s nothing wrong with old fashioned comfort food,  but this spin will keep your week nights a little less boring.. ☺️ You can also prepare the meat mixture the night before and then just sauté the spinach and assemble the next evening if you’re crunched for time after a busy day at work.

I hope you enjoy this family favorite recipe as much as me…and my sister. 😉

The Starting Lineup

  • 1 lb lean ground beef
  • 1 lb lean ground pork
  • 15oz container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 green bell pepper, diced
  • 1/2 large yellow onion, diced
  • 5 large cloves garlic, minced
  • 1/2 cup Italian flat leaf parsley, chopped
  • 1 bag frozen spinach, slighty thawed
  • 1 cup Italian bread crumbs
  • 1/2 cup milk
  • 2 egg, beaten
  • 3 Tbsp Italian seasoning
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 Tbsp EVOO 

Side Dish

  • 1 pckg noodles (I.e. Penne, spaghetti)
  • 1 jar of marinara sauce  

Preheat your oven to 350 degrees.

We’re going to first rinse and chop & dice our vegetables (onion, garlic, bell pepper & parsley).  You’ll also seperate the minced garlic.  2 cloves for the spinach and 3 cloves for the meat mixture. 

 

Heat the EVOO to med-low in a skillet and add in the 2 cloves minced garlic.  Cook till fragrant, about 1 minute.   

 

Next, you’ll add in the spinach.  *dont worry if it’s still a bit frozen, it will work.  You can also use fresh spinach if you have that available.  

Stir the garlic spinach mix occasionally till warm.  Transfer the cooked spinach to a dish and set aside while keeping the leftover liquid in the skillet. *I like to place my cooked spinach in a paper towel lined bowl to soak up the extra juices. 

 

While you’re finishing up cooking the spinach (aka the florentine) portion of this masterpiece, we’ll start the meat mixture.  Super simple!

In a very large bowl, combine almost everything else.  The beef, pork, veggies, garlic, bread crumbs, seasonings, the beaten eggs and the milk.  Remember to take off your jewelry because you’re about to get your hands dirty!  Get in there and thoroughly mix this up. 

  


Now, in a 9×13 baking dish that has been sprayed with non-stick, you’re going to start the fun part! 

Take about 2/3 of the meat mixture and make a firmly packed rectangle while pressing down the middle to create an almost 1″ thick by 2″ tall “walls”.  You’re going to be filling this area with some good stuff! 

 

Spread your container of ricotta cheese in the base 1st. 


Next, you’re going to spread the garlic-spinach mix overtop that.  

Then sprinkle about 1 cup of mozzarella cheese over your spinach. 


Finally, we’ll top this off with the remaining 1/3 meat mixture.  I like to almost make ‘hamburger patties’ out of it and place over top while pinching it all together to make a seal.  It’s really easier than it seems.  Then I just press and pack it tight to keep that perfect rectangular shape.

 

Pop this in your preheated oven.  It will cook for one hour.

After about 30 minutes of you’re stuffed meatloaf cooking, start your noodles and sauce.  I like to pour my sauce right into the skillet we sautéed our spinach in.  That flavor from the remaining EVOO, garlic and spinach will only enhance the flavor of the jarred sauce.  *cook your noodles about 2 minutes less than the package directions.  Once time is up ladle straight into the marinara sauce, along with about 1/2 cup of the pasta cooking water. 

   

While your side is coming together, that 1 hour should be up.  Sprinkle the remaining cup of mozzarella cheese over your cooked meatloaf and cook for about 10 more minutes, till cheese is bubbly and melted.  Remove from oven and allow to rest for 5 minutes. 

   

Cut into thick slices and place over your marinara dressed noodles alongside a glass of good vino.  Enjoy!! 

 

*If you do not care for ricotta, you can substitute with all mozzarella cheese.  The thick slices of mozzarella in you’re grocers deli section would be ideal, nice and gooey!

*I chose a lean ground beef, because there’s enough fat in the ground pork to keep it juicy.

  

%d bloggers like this: