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Pizza Rolls


Pizza Rolls

constituents
1 can Pillsbury cooled Classic Pizza Crust
3⁄4 lb deli ham( thinly sliced, but not shaved)
slices Swiss rubbish( thinly sliced)
Glaze

1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
1⁄2 mug( 8 soupspoons) adulation
2 soupspoons brown sugar
MΓ©thode

Step1 Preheat roaster to 350 degreesF. Coat a 9 Γ— 13- inch baking dish with cuisine spray.
Step2 Untwine the pizza dough onto a slice board and press into roughly a 13 Γ— 18- inch cube. Top
with ham and rubbish slices. Starting on the longer side of the cube, roll up the edge tightly. When you reach the end, pinch the confluence together and flip the roll so that the confluence is face down. Cut into 12 slices, roughly 1- inch wide. Arrange in set baking dish.
Step3 Coming combine the adulation, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a saucepan over medium heat. Whisk until the adulation is melted and the glaze is smooth and combined. Pour unevenly over the rolls.
Step4 Cover and chill for over to 24 hours or singe, uncovered for 25 twinkles until golden and browned.

Written by Allen Wingate

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