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    You are in: Home / Recipes / Pepperoni Lasagna Roll-Ups Recipe
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    Pepperoni Lasagna Roll-Ups

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 06, 2011

      This was really good- the whole family enjoyed it. I used mozzerella instead of swiss, and sprinkled some extra cheese over the tops of the rolls before covering and baking. For the sauce, I used a homemade tomato sauce, to which I added pizza seasoning. I checked them after 25 minutes, and they were still cold in the center, total cooking time to get to serving temp was 45 minutes. I really liked that these tasted like pizza, and that they weren't as heavy as a traditional lasagna. I think these would freeze well, assembled through the rolling up step, then frozen to finish later. Thanks for posting a great recipe!

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    • on June 14, 2010

      I made these (or adapted the recipe) for my son's graduation party. I used cottage cheese mixed with sour cream, onion powder, garlic powder, finely chopped onion, and Italian seasoning in place of the ricotta cheese. I used 2 jars of pizza sauce in place of the spaghetti sauce and a whole pkg. of lasagna noodles cooked and cut in half width wise. I also added sliced black olives and I used shredded cheddar cheese in place of the Swiss cheese. I did not use the parmesan cheese at all. After the noodles were cooked, I cut them in half width wise then spread them each with some of the pizza sauce. After that, with some of the cottage cheese mixture, then mini pepperoni (which I used in place of the regular size pepperoni), then some olives and then cheese. I rolled them up and put them seam side down in a 9x13 pan with some of the pizza sauce on the bottom of the pan. I covered them with pizza sauce and cheese and baked them. My son told me one of the comments from the group was, "They look like lasagna but then you bite into them and they taste like pizza. What a delightful trick!" My son said the whole pan disappeared and that they were a hit. Thanks for posting this recipe and giving me the idea!

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    • on April 22, 2010

      excellent taste. I prefer it to lasagne and it's much easier to make. Family loved it. Oh and I substituted mozz. cheese for the swiss.

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    • on April 21, 2010

      used barilla oven ready lasagna which i boiled for three minutes to render malleable....shredded the swiss cheese and cut up the pepperoni and added both to the ricotta mixture...i also added parmesan to the ricotta mixture. used zaar recipe 255242 for the spaghetti sauce...whole prep process took 30 minutes...i baked at 350 for 50 minutes...delicious

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    • on May 05, 2008

      Altho' this is a bit putzier than making layered lasagna, this was certainly worth the time & effort! I wanted this to be a meaty meal, so I fried some ground beef (1/2 pound), and added some chopped onions to the pan to saute. Added all that to the sauce (along with some extra basil & oregano), and I tell you---it was awesome! The only thing I would change next time, would be the cheese--I didn't really care for the Swiss, I think provolone or mozzarella would turn this into a superstar! *PAC Spring 08*

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    Nutritional Facts for Pepperoni Lasagna Roll-Ups

    Serving Size: 1 (136 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 339.9
     
    Calories from Fat 170
    50%
    Total Fat 18.9 g
    29%
    Saturated Fat 11.7 g
    58%
    Cholesterol 65.5 mg
    21%
    Sodium 251.9 mg
    10%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.2 g
    4%
    Protein 20.9 g
    41%

    The following items or measurements are not included:

    meatless spaghetti sauce

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