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Crusty Pizza Rolls




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WKRG
Crusty Pizza Rolls
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Published: Wed, December 01, 2010
Easy holiday appetizer by Alec Naman/ Naman's Catering
Crusty Pizza Rolls with Tomato Dipping Sauce


1/4 cup chopped sun dried tomatoes
3/4 cup shredded mozzarella (from 3 ounces)
1/2 cup chopped pepperoni (from 2 ounces or about 1/4 of an 8 ounce package sliced pepperoni)
1 tablespoon chopped fresh oregano
2 tablespoons store bought pizza sauce
Salt and freshly ground pepper, to taste
6 sheets frozen phyllo pastry (about 4 ounces), thawed and covered with a damp towel
1/2 cup butter, melted (1 stick)

Tomato Dipping Sauce
1 cup store bought pizza sauce
3 tablespoon chopped fresh cilantro
2 tablespoon butter
1/2 teaspoon balsamic vinegar
1 teaspoon hot sauce (such as Tabasco) or more, to taste


Make the tomato dipping sauce. Preheat the oven to 350 degrees F. In a medium bowl, combine the sun dried tomatoes, mozzarella, pepperoni, and oregano. Season lightly with salt and pepper. Stir in the pizza sauce and set aside. Layout the phyllo pastry and cut crosswise into 4 equal strips, each 4 inches wide by 12 inches long. Turn strips until the short ends face you. Brush 1 strip with melted butter.
Place 1 teaspoons off filling at the center of the short end of the buttered pastry strip. Begin at the short end and roll the filling in the pastry like a cigar, stopping after rolling up about one third of the pastry. Fold the sides over the filling and then continue to roll to the end. It will look like a mini spring roll. Place finished rolls, seam side down, on a greased, rimmed baking sheet and brush the surface with more melted butter. Repeat with the remaining phyllo.
Bake 15 to 20 minutes, until golden brown. Makes 24.
In a small saucepan over medium heat, combine the sauce, cilantro, and butter. Stir until the butter is melted and thoroughly blended. Remove from the heat. Stir in the vinegar and Tabasco. Serve warm. Makes about 1 ½ cups.