Best String Cheese Pizza Roll Ups Recipes

PEPPERONI ROLL-UPS

Steps:

• Unroll crescent dough; separate into 8 triangles. Place 8 pepperoni pieces on each. Place a piece of cheese on the short side of each triangle; sprinkle with 1/2 teaspoon Italian seasoning. Roll up each, starting with the short side; pinch seams to seal. Sprinkle with garlic salt and remaining Italian seasoning. , Place 2 in. apart on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Serve warm.

PIZZA ROLLS

Steps:

• Roll out the Pizza Dough on a floured surface until it's a large rectangle about 8 inches by 12 inches. Smear with a little olive oil and sprinkle with salt. Spread the surface with about 1/2 cup of the Marinara Sauce, then sprinkle with the Parmesan. Lay the mozzarella slices over the sauce. Smear the pesto over the cheese. Lay on the pepperoni, olives and bell peppers.
• Unwrap the string cheese and lay it in a line at the top of the dough. Roll it towards you so that the string cheese ends up in the middle of the roll of dough; pinch the seam closed. Slice into 1-inch pieces and place them in a 10-inch cast-iron skillet. Allow the rolls to rise for 20 minutes.
• Preheat the oven to 400 degrees F.
• Bake until the bread is golden and the fillings are bubbly, about 15 minutes. Serve immediately with warm Marinara Sauce.
• Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
• In a mixer, add the flour and salt and, with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
• Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour.
• Add a tablespoon or so of olive oil to a hot pan over medium-high heat, throw in the garlic and onion and give them a stir. Add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
• Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
• Toward the end of the cooking process, chop up fresh parsley and basil and add it to the sauce to taste, stirring to combine.

EASY AIR FRYER PIZZA ROLL UPS

Steps:

• Warm the tortillas: Stack the 4 tortillas onto a microwavable safe plate and place a damp paper towel on top. Microwave for 20 seconds until the tortillas are warm. You can also use a tortilla warmer if you have one.
• Preheat the air fryer to 375 degrees Fahrenheit and set the time for 5 minutes.
• Cut the string cheese in half lengthwise.
• Lay a tortilla flat and add about 1 tablespoon of pizza sauce at the bottom. Add 5 pepperoni slices on top of the pizza sauce, then add the string cheese on top of the pepperoni and roll all of the ingredients into a roll up. Repeat for each tortilla until you have 4 roll ups.
• Brush the top of each roll up evenly with olive oil as this will add a little extra crispiness to the roll ups.
• Add the pizza roll ups to the air fryer, seam down, add cook for 5 minutes or until the pizza roll ups are golden brown.
• Carefully remove the pizza rolls ups from the air fryer, let cool, then enjoy! These taste great dipped in some pizza sauce.

CHEESE CRUST PIZZA

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes. , On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 12-in. pizza pan, letting dough drape 2 in. over the edge. , Place string cheese around edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork. Bake at 425° for 10 minutes. , Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella., Bake for 15-20 minutes or until cheese is melted and crust is golden brown.

STRING CHEESE STUFFED-CRUST PIZZA

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain and set aside. In a bowl, combine 2-1/2 cups flour, 1 tablespoon Italian seasoning, yeast, sugar and salt., In a saucepan, heat water and oil to 120°-130°. Add to the dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes. Sprinkle cornmeal over a greased 14-in. pizza pan., On a lightly floured surface, roll dough into a 15-in. circle. Transfer to prepared pan, letting dough drape over the edge. Cut string cheese in half lengthwise; place around edge of pan. Fold dough over string cheese; pinch to seal. Prick dough thoroughly with a fork. Bake at 375° for 5 minutes., Combine pizza sauce and 2 teaspoons Italian seasoning; spread half over crust. Sprinkle with beef mixture and mushrooms; cover with remaining pizza sauce mixture. Sprinkle with shredded cheeses and remaining Italian seasoning. Bake for 18-20 minutes or until cheese is melted and crust is golden brown.

CHEESY PIZZA ROLLS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough into a 16x10-in. rectangle. Brush with pasta sauce to within 1/2 in. of edges., Sprinkle with 1/2 cup mozzarella cheese, pepperoni, sausage and Parmesan. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices. Place in a greased 9-in. cast-iron skillet or greased 9-in. round baking pan, cut side down., Bake 20 minutes; sprinkle with remaining mozzarella cheese. Bake until golden brown, 5-10 minutes longer. If desired, serve with minced fresh basil and crushed red pepper flakes.