Pepperoni Pizza Lasagna Roll-Ups
Try this Pepperoni Pizza Lasagna Roll-ups recipe, or contribute your own.
Try this Pepperoni Pizza Lasagna Roll-ups recipe, or contribute your own.
- Carbohydrate 63.5566386466721 g
- Cholesterol 150.000092945545 mg
- Fat 46.4626582138185 g
- Fiber 10.8507869421994 g
- Protein 61.1240826603516 g
- Saturated Fat 25.3028457948734 g
- Serving Size 1 1 recipe (639g)
- Sodium 3081.13903044674 mg
- Sugar 52.7058517044727 g
- Trans Fat 2.73358345288704 g
- Calories 925 calories
Step-by-step
- Preheat your oven to 375 degrees and spread a small amount of pasta sauce in the bottom of a baking dish (pie plate, cake pan... doesn't matter).
- Lay all of your lasagna noodles out on your cutting board or counter top. Spread around 2 tablespoons of sauce on each noodle, all over one side. Repeat with the other noodles. Sprinkle half the cheese on top of the sauce. Place four pepperonis on each noodle, on top of the cheese.
- Starting at one end of the noodle roll it up like a cinnamon roll or jelly roll. Place the rolled noodle in the baking dish with the end of the noodle on the bottom so they don't flap open. Repeat with remaining noodles.
- Once all of the noodles are rolled up, use the rest of the sauce to cover the noodles. Top with the remaining cheese and bake for 20 to 25 minutes until everything is hot and bubble and the cheese is melted. Let the dish cool for 3-5 minutes before serving hot.
Pasta labels never warn you about the starch drag that occurs when cooked lasagna noodles cool on a porous cutting board. Lay the boiled sheets over damp parchment paper instead to prevent tearing before filling. Spreading sauce directly onto the warm pasta hydrates the surface further, ensuring the dough remains pliable when rolled.
Individual portions freeze exceptionally well on a sheet pan before transferring to a sealed container for up to two months. Thaw frozen rolls overnight in the refrigerator before baking. Pouring room-temperature sauce over frozen pasta directly causes uneven heat penetration and soggy edges.
Overcrowding the baking dish prevents the mozzarella from browning properly and traps excess moisture from the curing fat in the pepperoni. Leave a half-inch of space between each cylinder. Baking at 375 degrees Fahrenheit ensures the internal temperature reaches safe zones without burning the dairy surface.
Resting the baked dish for five minutes allows the melted cheese to set and the internal starches to firm up. Use a thin offset spatula to lift each roll cleanly from the pan without separating the layers.
