Pepperoni Roll Ups (Print Version)
# Ingredients:
→ What You Need for the Roll Ups
01 -
16 sheets of cooked lasagna pasta, boiled to just soft enough to roll (don’t overboil!)
02 -
1 (15-ounce) tub of creamy ricotta cheese
03 -
1 (24-ounce) bottle of spaghetti or marinara sauce
04 -
About 2 to 2 1/2 cups of mozzarella cheese, shredded fresh
05 -
One package (6-ounce) of pepperoni slices
06 -
1/2 teaspoon each of garlic powder and onion powder
07 -
1/2 teaspoon seasoning mix with Italian herbs
08 -
Chopped parsley leaves for a little freshness (optional)
# Instructions:
01 -
Cook lasagna sheets in a big pot of boiling water until soft and pliable, but not mushy. Drain them and set aside so they don’t get sticky.
02 -
Turn the oven to 350°F. Mist a 13×9 inch glass dish with some nonstick spray. Cover the bottom of the dish with a thin layer of your pizza sauce.
03 -
Stir ricotta cheese, garlic powder, onion powder, and that Italian seasoning blend together in a mixing bowl. Make sure it’s smooth and creamy.
04 -
Lay the cooked noodles flat on a cutting board or tray. Scoop some of the ricotta filling onto each noodle with a small scoop or spoon. Spread it out evenly, then add 8-10 pepperoni slices across the entire noodle.
05 -
Roll up each noodle tightly from one end to the other and place it seam side down in your baking dish. Pour whatever’s left of your pizza sauce over the top and cover it all with shredded mozzarella.
06 -
Pop the dish into the oven for 15-20 minutes. You’re aiming for melted, bubbly cheese that’s just golden. Sprinkle parsley or extra seasoning on top right before you eat, if you like.
# Notes:
01 -
You can freeze these for up to 3 months—great for prepping meals ahead!
02 -
Keep any leftovers in the fridge, covered, for up to 7 days.