Apparently I have trouble creating appetizers without meat and cheese. Anyone else? From these BBQ Bacon Cheeseburger Cupcakes (or the nachos for that matter) to this Cranberry Bacon Jam Crostini and these Pepperoni Pizza Cupcakes, it’s become clear that I have a problem. You’re not going to tell though, will you? So I was a little nervous about making these pizza roll ups since my last painful disaster with French toast roll ups. I knew how badly this could go. But instead, they turned out really well! Here are a few pointers I picked up in my second roll up experience:
If you have a side of bread that’s a little ragged, start rolling from that side — the loose edges will get tucked in when you roll. Don’t overstuff! Place most of your filling at the end where you will start rolling — it will be slowly pushed to the other side as you roll anyways. If you need to, use a toothpick to secure them while they bake — no shame in that! (I only needed to toothpick a couple) Squeeze your roll together as you’re rolling, and give it a good squeeze once you’re done — it really helps the rolls to stay together!
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