When I did my monthly cooking a few weeks ago, one of the recipes from Holly Clegg’s Trim and Terrific Freezer Friendly Meals cookbook that I tried was Italian Pizza Rolls. These did require some work, but they were delicious! (And they were also the first freezer meal for the month to be eaten up.)
Italian Pizza Rolls
1/3 c. finely chopped carrots
1/3 cup finely chopped onion
1/3 cup finely chopped green pepper
1 tsp. minced garlic
1/2 pound ground sirloin
1/2 cup tomato sauce
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/2 cup shredded, part skim mozzarella cheese
9 to 10 egg roll wrappers
-In a non-stick skillet coated with non-stick cooking spray, saute the carrots, onion, green pepper and garlic for 5 to 7 minutes over medium heat until tender. Add the sirloin, cooking until browned. Remove from heat and sitr in tomato sauce, oregano, basil and Mozzarella cheese.
-Place about 2 tablespoons in the middle of each egg roll wrapper. Fold the lower bottom third up, fold the 2 sides toward the center and then roll up.
-Do not bake before freezing. Freeze on a baking sheet, then transfer to freezer zip-top bags, label and freeze.
-When ready to eat, preheat the oven to 425 degrees. Remove rolls directly from the freezer and place on a non-stick baking sheet coated with non-stick cooking spray. Bake for 10 to 12 minutes; turn rolls over and continue baking for another 5 to 6 minutes or until crispy and browned.
I ended up with leftover filling, so I froze it. The other night I made homemade pizza crust (substituting some of the white flour for whole wheat), layered on pizza sauce and some mozzarella cheese and finished with the leftover filling. Then I baked it at 375 for 20 minutes. It was a hit at our house.
Two freezer meals from one filling. It doesn’t get much better than that.