Janet Brown from Scott Depot, W.Va., was in search of a recipe for making pizza rolls. She said that many years ago, Highland Elementary School in St. Albans, W.Va., which is now closed, used to sell the rolls as a fundraiser. She said she used to buy them by the dozen and freeze them so she would always have a good supply on hand. She thought they were the best she had ever tasted and was hoping someone from the area might have the old recipe.
While I unfortunately didn't get a response from anyone who had the exact recipe Brown was looking for, I did find an excellent recipe for pizza rolls on a website called Tidy Mom, written by Cheryl Sousan, a freelance food and lifestyle blogger and photographer from St. Louis. Sousan said these have become a family favorite and have certainly put and a new spin on pizza night at her house. "They were even tasty the next day leftover and cold," she wrote on her site. Sousan's recipe uses refrigerated pizza dough as a base, which makes these very easy to prepare. As Sousan points out, this is the type of meal nobody can mess up. You can even enlist the kids to help, and feel free to experiment with different topping. Sousan's basic recipe calls for chopped pepperoni and two types of cheese; I experimented with making a vegetarian version with mushrooms and peppers that was also very delicious. These rolls are sure to be a hit with the kids and grown-ups alike.
Joann Olsen from Perry Hall is looking for a recipe for split pea soup that was published in the Farmers' Almanac about 15 years ago. In addition to the peas, the soup contained carrots, marjoram and a ham hock. The recipe listed three methods of preparation: stovetop, slow cooker or oven.
Jane Geier from Ellicott City would love to have the recipe for the codfish cakes that she had a few years back at Mama's on the Half Shell in Canton. She said they tasted like the old-fashioned Baltimore coddie and she would like to be able to make them at home so her family can enjoy the taste of "old Baltimore."
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Homemade pizza rolls
Makes about 20 1-inch rolls
2 cans refrigerated pizza dough
1 cup shredded mozzarella or pepper jack cheese
1/2 cup Parmesan cheese
1 cup sliced and chopped pepperoni
Tomato basil pasta sauce for dipping
Preheat oven to 425 degrees. Dust a large cutting board or piece of wax paper with flour and roll out each pizza crust. Season each crust with garlic salt and Italian seasoning. Top each with cheese and pepperoni. Starting with a short end, roll crust into a tight log. Slice each log into 1-inch sections. Place on lightly greased pan and bake for 10-12 minutes.
Serve with a tomato basil pasta sauce for dipping.Copyright © 2015, The Baltimore Sun