Apparently, there are people who get sick of pizza.
Well, other people do — not me. Throw some tomato sauce, cheese and pepperoni on dough, an English muffin, a bagel — you name it, and I'm there. I could eat it every day, and never get sick of it. But when you have a weekly girls' night with your cousin and your only dinner idea is pizza, chances are, the other person is going to slam on the brakes. (At least that's what happened to me.)
So, I had to get kind of creative. We had blown through the cycle of the cheap, $5 pizzas; the Quad-Cities-style pizzas; the frozen pizzas. I needed to find a way to sneak pepperoni into dinner without shouting "THIS IS PIZZA." Fortunately, I follow about a zillion foodie bloggers, so finding a tasty, pizza-esque recipe wasn't too difficult at all.
After much serious research, I settled on Emily Bites' Pizza Lasagna Roll-Ups. They're easy to make, they re-heat like a dream, and there's pepperoni in them — a triple threat! The pepperonis and sausage, of course, could be swapped out for the meatless varieties, if that's your thing, and they also are packed with spinach, so you're getting some veggies in there, too.
This, my friends, is what you call a win.
Laura Anderson Shaw is the editor of Radish.
Pizza Lasagna Roll-Ups
Makes 8 pieces
8 uncooked lasagna noodles
15-ounce can tomato sauce
1 cup pizza sauce
½ teaspoon Italian seasoning
1 pound uncooked hot Italian poultry sausage, casings removed if present
2 ounces turkey pepperoni, chopped (reserve 8 slices un-chopped for topping)
1 15-ounce container fat-free Ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed until dry
1 large egg
2 ounces 2% shredded mozzarella cheese
Preheat the oven to 350. Lightly mist a 9-by-13-inch baking dish with cooking spray and set aside.
Boil and salt a large pot of water and cook lasagna noodles according to package instructions. Drain and rinse with cold water. Lay noodles flat on a clean dry surface and set aside.
In a mixing bowl, combine the tomato sauce, pizza sauce and Italian seasoning and stir together. Set aside.
Place the sausage in a large skillet over medium heat and cook until browned, breaking the meat up into small pieces as it cooks. When the sausage is cooked through, add the chopped pepperoni and 1/3 cup of the tomato sauce mixture and stir to combine. Remove from heat.
In a mixing bowl, combine the ricotta cheese, spinach and egg and stir until well combined. Spoon 1/3 cup of the cheese mixture onto each lasagna noodle and spread across the surface leaving a little room (about a ½-inch) at the far end with no toppings. Top the cheese layer on each noodle with the meat mixture from step four, evenly dividing the meat between the noodles. Starting with one end (not the one with space at the end), roll the noodle over the filling until it becomes a complete roll. Repeat with all noodles.
Spoon ½ cup of the tomato sauce mixture into the prepared baking dish and spread across the bottom. Place the lasagna rolls seam down in the dish and spoon or pour the remaining sauce over top. Sprinkle the mozzarella over the top of the rolls and place a pepperoni on each one. Cover the dish with aluminum foil and bake for 40 minutes.
Recipe source: emilybites.com