Publisher Photo
Publisher Photo
I assemble these homemade pizza rolls ahead of time, refrigerate and brush with butter just before baking. Experiment with filling ingredients is you like. —Nancy Foust, Stoneboro, Pennsylvania
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 1/2 pound hard salami, cubed
  • 1/2 pound process cheese (Velveeta), cubed
  • 1 medium green pepper, cubed
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 2 loaves (20 ounces each) sliced sandwich bread, crusts removed
  • 1/2 cup butter, melted

Directions

In a food processor, combine the salami, cheese and green pepper; cover and process until finely chopped. Stir in the tomato paste, basil and oregano.
Flatten bread with a rolling pin. Spread 1 tablespoon salami mixture over one side of each slice of bread. Roll up tightly; cut in half. Place seam side down on a greased baking sheet. Brush with butter. Bake at 375° for 15-18 minutes or until lightly browned. Serve warm. Yield: about 6 dozen.
Originally published as Pizza Fingers in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p45

Nutritional Facts

2 each: 163 calories, 7g fat (4g saturated fat), 17mg cholesterol, 411mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 6g protein.

  • 1/2 pound hard salami, cubed
  • 1/2 pound process cheese (Velveeta), cubed
  • 1 medium green pepper, cubed
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 2 loaves (20 ounces each) sliced sandwich bread, crusts removed
  • 1/2 cup butter, melted
  1. In a food processor, combine the salami, cheese and green pepper; cover and process until finely chopped. Stir in the tomato paste, basil and oregano.
  2. Flatten bread with a rolling pin. Spread 1 tablespoon salami mixture over one side of each slice of bread. Roll up tightly; cut in half. Place seam side down on a greased baking sheet. Brush with butter. Bake at 375° for 15-18 minutes or until lightly browned. Serve warm. Yield: about 6 dozen.
Originally published as Pizza Fingers in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPizza Fingers

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bkonuch User ID: 1992406 76022
Reviewed Jan. 18, 2012

"Oops, that was supposed to be a 5 star rating, :-)"

MY REVIEW
bkonuch User ID: 1992406 128976
Reviewed Jan. 18, 2012

"This is quick, fun, and yummy! Nice and crunchy when it's fresh, and as leftovers, it's soft and chewy like pizza dough. Our kids loved it!"

Loading Image