Projo Football Food and Spirits

I made these funny little pizza rolls once when I was writing about a kids' cookbook and now my husband begs for them when he sits down to watch a game.

You can improvise this concept in many different ways but the idea is to take refrigerated crescent rolls and, add pizza sauce, grated cheese and a meat, say pepperoni, and bake them. You can make them with peppers or onions or other veggies or with sausage or hamburger. They're so easy I have no real recipe.

Make your own pizza sauce or buy a store brand because you are only using about a teaspoon for each roll. I usually make four packages using Pillsbury Crescent Rolls as we have teenagers in the house and things like this disappear from the stove while cooling. There are 8 rolls in each package.

One eight-ounce can of pizza sauce will be sufficient and you should grate about 8 ounces of mozzerella cheese. I use two pieces of sliced pepperoni per crescent roll. Just roll them up with all that good stuff in it and place on greased pan. I like to use one with sides in case some cheese oozes out. Bake 13-15 minutes at 375 degrees until golden brown.

Here's a similar recipe made with chicken from Pillsbury Kids Cookbook Food Fun For Boys And Girls

CHICKEN WRAPS

For the wraps:
1 envelope (1 ounce) ranch salad dressing mix
2 tablespoons vegetable oil
1 can refrigerated flaky biscuits
1 package refrigerated fully cooked grilled chicken breast strips
2 tablespoons butter or margarine (from a stick)

DIPPING SAUCE:
1/2 cup sour cream
1/2 cup mayonnaise

Heat the oven to 350 degrees. Spray a cookie sheet with cooking spray.
Measure out 1 tablespoon of the salad dressing mix and put it in a bowl. Measure out the oil and put it in the bowl. Mix them up with the spoon.

Remove the dough from the can. Separate the dough into 8 biscuits. Put the biscuits on the cookie sheet. Use your fingers to press each biscuit into a 6-inch oval. Use the spoon to spread about 1 teaspoon of the salad dressing mixture on top of each biscuit.

Put about 3 chicken breast strips crosswise on the center of each biscuit. Bring the ends of biscuit ovals up over chicken, overlapping and pinching them to seal. Use the table knife to cut off 2 tablespoons from the stick of butter. Put it in the custard cup. Put the rest of the butter pack in the refrigerator. Microwave the butter on High 5 to 10 seconds, until it is melted. Use the pastry brush to brush the dough with the melted butter. Measure out 2 teaspoons of the dry salad dressing mix. Sprinkle it over the tops of the wraps.

Bake the chicken wraps for 18 to 22 minutes or until they look light golden brown.
While the chicken wraps are baking, measure out the sour cream and put it in a bowl. Scrape all of it out of the measuring cup with the rubber spatula. Measure out the mayonnaise and put it in the bowl. Use the spatula again to scrape all of it out of the cup. Toss the rest of the ranch salad dressing mix in the bowl. Mix it all together with the wooden spoon.

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