Manchego Cheese Broccoli Roll Recipe
Sometimes I get carried away with my cooking ethic: Never throw any food away, and sometimes watching Food Network's "Chopped" can come in handy and spark your imagination! This next recipe came about with what I had left in the fridge. Worthy of a holiday appetizer I'd say.
1 pkg. Pillsbury Thin Crust Pizza Dough
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 pkg. frozen chopped broccoli
- 2 Tbsp. dry red wine (just take it out of your glass)
- 1 tsp. dried oregano
- 1/4 to 1/2 tsp. red pepper flakes
- 2 hot Italian sausages, cooked and diced
- 1 cup (1/2 shredded and 1/2 diced) Manchego cheese
- 1/4 cup grated Parmesan cheese
- Salt and Pepper
- Coarse salt
- Sesame seeds
In a large frying pan, heat 3 Tbsp. of the oil. Add the garlic and saute until soft. Add the broccoli and saute for 2 to 3 minutes. Add the wine and oregano and cook for 2 to 3 minutes. Let cool.
Unwrap refrigerated pizza and dough and stretch to fit your pan. Lightly oil your baking sheet. Brush the dough with the remaining 1 Tbsp. olive oil. Spread the broccoli mixture over the dough to within 1/2 inch of the edge. Scatter the diced sausage and cheeses over the dough and sprinkle with salt and pepper.
Starting with the long side, roll the dough up tightly like a jelly roll. Pinch the seam to seal and position the roll so the seam is on the bottom; tuck the 2 ends under the roll.
Brush the top with a little olive and sprinkle with coarse salt and sesame seeds. Bake at 375 degrees for about 20 minutes or until golden brown. Let cool slightly and cut into thick slices.
Of course you can substitue any ingredients in this recipes.
Pepperoni would be great, and of course, mozzarella or provolone.
The Manchego cheese adds a nice, sharp bite to this roll.
Have I been chopped?
Suggested Wine Pairing with Manchego - Merlot ~Adapted from Ciao Italia
Sharing with Melt in your Mouth Mondays