Recessionista Recipe: Pizza Rolls

...aka "Poor Man's Pizza", as DH calls it. LOL

We're on an ultra-tight budget, and a lot of the little extras are just not happening right now. Instead of pulling a long face about it, DH got creative. 

My hubby popped into the kitchen, pulled a few things out of the pantry and *voila*, we were having pizza rolls, all hot, melty and yummy out of the oven! They were a real treat! We've got a teenager at home, and these are perfect teen food. I like 'em better than the processed ones you buy in the store -- they're healthier too.

Way to go, Hon! You rock. ♥

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Pizza Rolls (aka Poor Man's Pizza)
2 points per roll (including the sauce)
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1 can homestyle biscuits

cheddar or mozzarella cheese, sliced into thin rectangles

pepperoni slices

Pizza Sauce for dipping (see recipe below)

 

Preheat your oven, and spray a cookie sheet with cooking spray; set aside. Open the can of biscuits. Stretch the biscuit from a round shape to a rectangle shape.

Place one slice of cheese and 2-3 pepperoni slices on one side of the biscuit. (We used cheddar, 'cause that's what was in the house. Mozzarella would be really yummy here, too!) Fold the other side over and seal.

 

Cook according to your biscuit's package directions (ours were 400° for 10 minutes), or when golden brown. While cooking, make your pizza sauce ... this is our *favorite* pizza sauce; we think it tastes better than any canned stuff out there. You've already got all the ingredients for this in your pantry -- it takes only 5 minutes! Give it a try!)

When your pizza rolls are done, spritz lightly with butter spray. Sprinkle on top with Parmesan cheese. Dip rolls into pizza sauce.

Enjoy! (take that, recession!)

 

Pizza Sauce

16 oz tomato sauce

1 tablespoon dried onions (minced)

1/2 teaspoon salt

1 teaspoon oregano

1 teaspoon basil

 

Combine all ingredients in a small sauce pan. Bring to a boil, cover and simmer for five minutes.  May also be microwaved for 4 minutes, stirring once.

 

Pizza Sauce: Bright Impressions Busy Family Cookbook, p.66