We love stuffed bread. We are a kind of fanatics in that department. I mean, when you look at it realistically, it’s pizza dough, and you can fill it with anything that you like; cold cuts, sauteed meat/poultry, cheese, etc.

Who would say “NO” to that? I am certain about one thing, my family would never, ever say no to pizza rolls or calzone, if you shall call it that way. I mean it is so delicious that you will make it over and over again.

If you ask me, I stuffed or filled the dough with so many different things that you most likely wouldn’t even consider, such as potatoes and onion, cabbage and minced smoked ham, smoked sausages, breakfast links, eggs, and bacon, and so on. There is your inspiration!

Now, for this recipe, I used pepperoni because my kids like them, or you may even use hard salami such as Genoa or hard salami. If you don’t eat regular pepperoni, you can use one that is made out of turkey.

Furthermore, if you do not eat meat, you can most defiantly just add veggies or cheese. It is such a versatile dish as most of my recipes are.

Watch a VIDEO HERE  

How to make Homemade Pizza

This was a perfect time to update this recipe because kids are going to be on summer break and we all need something quick and tasty, and this is it.

As I said you can use store-bought pizza dough. i used it so many times when I don’t have time, but you can always make the dough a night before, store it in the fridge overnight and use it as you go.

If you by any chance make my Pepperoni Pizza Rolls or any other recipes from my blog, please tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your tasty creations. Thank you so much for your love and support.

Recipes you might like:

THAI HUMMUS PIZZA WITH BUTTERNUT SQUASH AND VEGETARIAN SAUSAGES

PEPPERONI AND BURRATA PIZZA WITH PESTO

TOAST PIZZA ROLL

VEGETABLE HUMMUS PIZZA

Yield: 4

Pepperoni Pizza Rolls

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A super easy and tasty recipe for Pepperoni Pizza Rolls

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

• 1 envelope instant dry yeast 2 teaspoons-1/4 Oz-7g
• 1 teaspoon Sugar 4.25 g
• 1/2 cup Lukewarm water 117 ml
• 1 1/2 cups All-Purpose flour 180 g
• 1 1/2 cups Bread Flour, plus for dusting 180 g (approx. 1/2 cup more, about 60g)
• 2 teaspoons Table Salt 11 g
• 1 cup Lukewarm water 100 degrees F or 37.7 C (235ml) (add a splash more, if needed)
• 1 1/2 tablespoons Olive oil 22 ml
• NOTE: You can also use store-bought pizza dough, 1 lb, split in 4.

Topping options:

• Pizza sauce homemade or store-bought or pasta sauce works fine
• Cheese option: Cheese Italian Cheese Blend Pizza, Cheese Blend or Mozzarella, combine of fresh and shredded
• Pepperoni, sliced thinly
• Parmesan cheese
• Sprinkle with the Italian herb mix
• Brush with melted butter and garlic powder

Instructions

1. Stretch each dough ball into a rectangular shape. You may use a rolling pin to make it evenly smooth and thin. The dough will rise more when it starts to bake.
2. Add about 1 tablespoon of pasta sauce or pizza sauce. You can use your homemade or store-bought. Works fine either way.
3. Add cheese as much as you want, and finally, add pepperoni or any other meat or veggies
4. Fold over and make a roll, making sure that it is completely closed. Tuck in the ends to prevent cheese or sauce from leaking.
5. Preheat oven to 450F, 232C.
6. Bake the rolls in preheated oven for 35 to 40 minutes, depending on the size. If they are smaller, it will take less time.
7. When they are baked, take it out of the oven and cover them with a clean kitchen towel. Allow them to cool down for at least 5 minutes. For the kids let it cool down for a longer time because the cheese and the sauce are extremely hot and it may burn them.

Notes

Making homemade pizza dough

• I used All-purpose flour and bread flour as you can see. The bread flour contains more gluten, oppose to all-purpose flour that contains around 10%.
• The bread flour will give you a crispier crust, and all-purpose chewier. I combined both together because I think it is the best of both worlds. You can use one, or the other, depending on what you have in your pantry.
• You can make about 4 large pizza rolls or 6 smaller. The regular size of the pizza dough ball should fit in the palm of your hand. A little smaller than the size of the baseball. You can determine how much cheese you will use. Some like it less and some more, the same goes for the sauce and pepperoni.
• If you are using a stand mixer with a hook attachment, the process is much easier. It takes less time for you to personally knead. Since I used my hands for me took about 30 minutes all together just in mixing and kneading to bring the dough consistency and texture together.
• Any other topping that you desire. I used mixed baby greens after the pizza was baked. If you would like to make one pizza, just cut the dough into two equal parts, and place one of the dough (balls) into a Ziplock bag, or a large container with a fitted lid. It is good for the next 48 hours.
• Before making pizza after refrigeration, you have to let it come to almost room temp. Just leave it on the countertop for about 20 minutes. It is easier to roll out. You can also make rolls, dinner rolls, flatbread, pizza rolls, and so on.

Did you make this recipe?

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Tasty, family-friendly, and super Easy Baked Tortellini recipe is just what you need when you are a busy parent, a student, or just a preoccupaied person in general.
My family and I, love a good Italian meal, just in case you haven’t noticed in the 5 years that I’ve been blogging. 

I have so many pasta recipes that it’s not even a joke, however, everyone needs one more pasta recipe, right, right?

So, my dear readers, today I am sharing my Easy Baked Tortellini -filled with prosciutto and cheese, mixed with CLASSICO® Red Sauce, and topped with an Italian cheese blend and toasted breadcrumbs.

With that being said, you can seriously use any pasta on hand!!! Ravioli, macaroni, fusilli or rotini…

TAP HERE FOR MORE TASTY DINNER RECIPE IDEAS.

Often, I would prepare this exact meal with fettuccine, or saute a pound of ground beef, pour Classico® Red sauce over it, mix it with cooked pasta, add loads of cheese and bake for 15 minutes.

The easiest and the yummiest dinner ever. The best part is, if you have “any” leftovers, pack them for work/school lunch the next day.

CLASSICO  is passionate about using the finest ingredients and they are sharing tasty recipes on their website. So, now the team at Classico challenging you to “make it your own” and share with them your tastiest recipes made of course with Classico’s delicious sauces. 

The Mason jar is an important part of the rich heritage of the CLASSICO® brand as it helps to ensure each jar of sauce brings an authentic taste to your dinner table. If you decide to make this yummy dinner, Easy Baked Tortellini recipe, please tag me on Instagram @sandraseasycooking. You can even DM a pic of the dish you made. I would love to see it!

Thank you for all your love and support! Happy Cooking!!!

Yield: 6

Baked Tortellini

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Easy-Breezy Dinner idea!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 packs 12 Oz each Tortellini (depending on your baking dish)
• 1 jar CLASSICO®24 Oz Red Sauce any that you prefer
• 8-10 Oz Italian Cheese Blend
• 1 cup or more Panko Breadcrumbs
• 1 tbsp. Oil
• 2 tsp. Italian Herb Blend/seasoning

Instructions

1. Boil Tortellini according to package -Boil water, add a generous amount of salt and add Tortellini (or any other pasta).
2. When Tortellini floats on the top, they are usually done, 4-5 minutes of boiling (you can always taste and see if they are done before draining).
3. Preheat the oven at 400F (200C).
4. In the oven safe baking dish, add a few tablespoons of CLASSICO® Red Sauce -I used Fire roasted tomatoes and garlic.
5. Spread equally on the bottom of the baking pan, then add cooked Tortellini.
6. Add more sauce, and slightly mix it to cover each piece.
7. Sprinkle cheese, just a bit, then gently mix to get the cheese all around Tortellini. Add the rest of the cheese on top, covering the Tortellini completely.
8. Preheat the saute/frying pan with oil, add panko breadcrumbs and just lightly let them get toasted (About 2 minutes on medium high temperature). Add Italian Herb blend/seasoning and mix for just a few minutes.
9. Add toasted breadcrumbs on top of the cheese and bake the dish for about 15-20 minutes in the preheated oven.
10. I served it with an organic baby greens mix salad, and my Garlic and Herbs Flatbread

Notes

As I said, you can use any pasta for this, even ravioli. You can add cooked chicken (Shredded/pulled apart leftovers work fine), Sauteed, lightly seasoned ground beef works fantastic with this. You can add steamed vegetables.

I kept it simple, but ever so often I'd add blanched broccoli or spinach. You can use a microwave safe dish, and since everything is cooked, just heat it in the microwave for about 4-5 minutes, or until the cheese looks completely melted.

Did you make this recipe?

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