Laptop Lunches #79

Granny Smith apple slices, a mixture of dried fruit (papaya, mango, and pineapple), something I am terming "impossible pizza rolls," black olives, and orange bell pepper strips with yogurt-ranch dressing.

I named them "impossible pizza rolls" because they were inspired as a sort of cross between Bisquick's Impossible Pie and pizza rolls of the sort nobody should really ever eat--you know the kind, that look like greasy little pillows.

So here you have a recipe that makes approximately 24 mini muffin-sized rolls:

Impossible Pizza Rolls

3/4 cup pepperoni slices, cut into quarters (I use scissors for this and it's done in a snap)
1 cup shredded pizza cheese (here I had a mixture of parmesan, provolone, asiago, and romano, but you can use any mixed cheese that sounds like it could go on a pizza)
1/2 cup Bisquick
1 cup milk
2 large eggs
1 teaspoon Italian seasoning

Preheat oven to 400 degrees. Mist mini muffin tins with cooking spray and wipe off excess not in actual tins. Divide the pepperoni among the tins as shown below:

Sprinke the cheese on top:

Whisk the Bisquick, milk, eggs, and Italian seasoning together in a bowl with a spout (a large measuring cup is a good option), and then pour evenly over the pepperoni and cheese:

Bake until golden brown and firm to the touch, about 10-15 minutes. Remove from the oven to let cool a bit before loosening to remove from pans:

Viola! Like pizza rolls, you will end up with a crust that pretty much encloses a pepperoni-and-cheese surprise. You may want to serve them with pizza sauce; I didn't have any and I was contented with this as it was. You can also try out different meats and cheeses (or no meat) and adjust the seasonings--ham and cheddar, turkey and swiss, or chicken and provolone all sound good to me.

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