Pizza Fan? This is even BETTER!

Sister Cotter's AMAZING Pizza Rolls

Marinara Sauce

 Ingredients:

• 1 can (28-35 oz.) whole plum tomatoes, drain but save the liquid, squish the tomatoes with your hands
• 1 large clove garlic, minced
• 1/2 small onion, minced
• 2 T. minced parsley or 2 tsp. dried parsley
• 1/2 tsp. oregano
• 1 T. tomato paste
• 2 T. olive oil or bacon grease
• 5 fresh basil leaves (good reason to grow basil)

Directions:

1. Saute' onion in oil until transluscent.  Add garlic and cook for 1 minute.  
2. Add tomatoes, paste, oregano, parsley, salt & pepper to taste.  Cook on low heat for 20-30 minutes, partially covered.  If it gets too thick, add the reserved tomato juice.  
3. Add torn basil leaves at the end and cook another 5-10 minutes before serving.

Pizza Rolls

 Ingredients:

• 1 lb. pizza dough (we used the same recipe we used for our pizza)
• grated Mozzarella cheese
• grated Cheddar cheese
• pepperoni
• cooked sausage
• saute'd onions, cooked in a little olive oil till tender
• roasted red pepper (recipe below)
• oregano
• Italian seasoning
• fresh basil leaves

Directions:

1. Roll out the dough until it's about the size of your cookie sheet.  Sprinkle with a little olive oil.  
2. Add cheeses then toppings of your choice.  Sprinkle with seasonings (no more than 1 tsp.) then top with a few fresh basil leaves.  
3. Roll up the dough starting from one long side.  Pinch ends and tuck under the roll.  
4. Place on a lightly oiled cookie sheet.  If it doesn't fit, you can curve it a bit.  Rub with olive oil and poke in several places with a fork to release the future steam. 
5. Bake in a preheated 400-degree oven for about 20 minutes, or until puffed and golded.  Slice and serve with Marinara Sauce.

Roasted Red Pepper
Source: ehow
Ingredients:

• Red Bell Peppers

Directions:

1. Wash red peppers.
2. After washing the peppers, put them on a foil lined cookie sheet.
3. Put cookie sheet with peppers into a pre-heated 400 degree oven for approximately 30 minutes. Times will vary as ovens do.
4. Keep an eye on the peppers and as the skin just begins to turn black, turn each one a little. Don't let the peppers burn, they will be bitter.
5. Once the peppers are done, put them - while hot - into a ziplock bag. Close the bag tightly and let the peppers cool inside of it. This will make peeling the peppers easy.
6. Once the peppers are cool,take them out and keep the bag close by to catch the skins and seeds. Gently peel the peppers and scrape the seeds out with your fingers. As you peel them, put the strips of peppers into a storage container. Salt the peppers to taste, add a clove or two of garlic and some good olive oil. Cover and refrigerate. Enjoy!