Monday, August 16, 2010

Recipe #12: Egg roll pizzas

First try tonight with egg roll pizzas - basically a healthier, homemade version of a pizza roll. Tonight's experiment: sauce was a bit too runny, filling needs to be thicker/chunkier, less cheese. But, great idea, good start, and endless possibilities!

The sauce:
  • Muir Glen crushed tomatoes
  • Chopped onion
  • Shredded carrot
  • Fresh baby spinach
  • Fresh herbs
  • Garlic powder
  • Pepper
  • Saute veggies, add tomatoes, herbs, seasoning
  • Add spinach; cover and let spinach wilt
  • Toss in blender for a minute'
  • Return to pan to simmer
The rolls:
  • Stuff egg roll wrappers with filling (sauce, fresh mozzarella chunks)
  • Roll and seal with egg wash
  • Brush lightly with olive oil (both top and bottom)
  • Bake at 425 degrees for 8-10 minutes; flip rolls over and bake 8-10 minutes more
  • I turned on the broiler for a minute or two at the end to brown the tops of the rolls

The girls (and parents) stuffed their bellies and after they crashed for the night, I did some crashing of my own in the kitchen:

Some of the oats did manage to find their way into the big yellow bowl, which in the morning will be the following muffins, made ahead tonight:

Flax seed muffins (recipe idea from here, but my muffin mix is below!)
  • 1 1/4 C. whole wheat flour
  • 1/4 C. wheat germ
  • 1/4 C. ground flax seed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 C. sugar
  • 1/8 C. honey
  • 1/8 C. agave
  • 1/4 C. applesauce
  • 1 T. oil
  • 1 egg
  • 1/2 C. oats
  • 1 C. milk
  • 1/2 C. chopped nuts/dried fruit
  • 2 T. orange juice

When the girls are asleep, I still have
a trusty cooking companion! ---->

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