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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Monday, October 24, 2011

Roasted Vegetable & Ham Pizza Roll

OH.MY.YUMMMM!!!!!!! I love love love love love this meal. We have already had this meal again since I originally made it even though it is definitely more labor intensive. But it is divine and well worth every effort. Roasted broccoli is one of my favorite things in the world and pairing it with roasted red peppers is inspirational. I wish I had step-by-step pictures for you of this one because the description can be a bit confusing but bear with me, I will explain as best as I can and if you have questions you can feel free to ask!

Oh, and don't think you have to do broccoli and red peppers. You can do whatever veggies you want on the inside of this thing. And if you want to make it meatless just add an additonal veggie and get rid of the ham.

The original inspiration for this recipe came from Mindika Moments but it has been largely adapted. If you would like to see the original post you can find it at this site here: http://www.mindikamoments.com/2009/10/ive-been-experimenting.html

Roasted vegetable & Ham pizza ROLL
Largely Adapted from Mindika Moments Veggie Bread Roll

1 recipe for pizza dough (Jay's Signature Pizza Crust is the best)
4 oz. cream cheese (I used fat free), at room temperature
¼ C. sour cream (I used fat free)
1 t. dry ranch dressing mix powder
1 head of broccoli, trimmed to small pieces with stems mostly cut off
1 red pepper, cut into small slices
1 lb. deli honey ham slices
¼ - ½ C. grated Parmesan
 2 Tbsp Olive Oil

¼ tsp. EACH salt & pepper
1 egg white

Sesame seeds

1. Preheat oven to 400 degrees.

2. Make up pizza dough to the first rising. Towards the end of your dough rising, prepare your veggies and toss with olive oil and salt and pepper. Place on a baking sheet and roast in the oven for 15 - 20 minutes. You want them to start turning dark but not to burn.
3. When pizza dough is finished rising, roll out according to recipe directions. (Mine says to deflate, roll into a tight ball, let it sit for a minute and THEN roll it out.) Spray counter with nonstick cooking spray and roll dough out to approximately 16” wide by 17” long. (This will make it the same size as a cookie sheet length wise but make it longer than the cookie sheet on the top and bottom.) Transfer to a baking sheet. The dough SHOULD hang over the sides a bit on the top and bottom. (You may need someone to help you with the transfer.)
4. Cover the dough lightly with a large cloth and let it rise for 15-20 minutes.
5. Turn up the oven to 425 degrees. (Or whatever temperature your pizza dough is supposed to bake at.)
5. While dough is rising, mix together cream cheese, sour cream and dry ranch mix in a small bowl. When the dough has finished rising, spread cream cheese mixture evenly through the middle leaving about 3 – 4 inches on each side. Top with ham slices and the roasted veggies.
6. Make small cuts in each side of the dough about 1 ½ - 2 inches wide all along the width of the pan. (This is really easy to do with normal scissors, just make sure they are clean.) Criss-cross the strips of dough over the ham and veggies, being careful not to tear your strips. It is almost like you are "braiding" the dough over the inside ingredients.
7. Beat 1 egg white in a small bowl just slightly. Brush egg white over the top of your braided pizza roll. Sprinkle with sesame seeds and parmesan cheese.
8. Bake roll in oven for 15 – 20 minutes until the crust and parmesan cheese are golden brown.
9. Serve dipped in additional ranch dressing, if you desire. (I didn’t, my husband did. J)

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