The Baked Rollero Sandwich is something I created out of my favorite pizza dough recipe. All of the ingredients of your favorite sandwich can be laid out over the top of this rolled out pizza dough, then rolled up and baked to perfection much like a Calzones Recipe in just 8 to 10 minutes!
The Rollero Sandwich isn’t a Calzones Recipe
Let’s be absolutely clear about this, the Rollero isn’t a Calzones Recipe but is as unique as one as well as it’s competitor the Stromboli. To be honest it’s the closest thing I could think of relating to it in order for anyone to be able to find this recipe and know of it’s existance at all. If you’ve never heard of a Rollero Sandwich you don’t know to go looking for a recipe, but since I make it from fresh pizza dough, I’m not exactly lying about the fact that it’s like a Calzones Recipe now am I. The great thing is this can come from any of your favorite pizza dough recipes, but if you don’t have one or you would like to try mine the ingredients and the directions are listed below.
Combine the following and let it stand 10 min. to activate. You’ll know it’s activated if it doubles in size.
1 tsp. dry yeast
1 tsp. granulated sugar
1/4 cup hot water 110 degrees f
Separate bowl Combine in the following order
1 cup hot water 110 degree (hot water out of your tap is fine)
3 cups BREAD flour (this is key, use bread flower)
1 tsp granulated sugar
1 tsp salt
1 tsp Italian Seasoning (Thyme, Rosemary, Marjoram etc.)
1/2 tsp garlic powder
To make a New York style pizza dough, add the activated yeast and mix all ingredients together in a mixer or knead it by hand. It’s designed to be a little sticky, so adding a few tbls. of flour here and there to get it to a desired pizza dough consistency is normal if you need to. Roll into a ball and thinly coat 2 tbls of olive on the outside to prevent dryness and cracking(Calzones Recipe do this). Now just let it rise for the next hour or so, or even refrigerate if you’re wanting it for later. Just make sure it get’s to room temperature and practically doubles in size before you roll it out to make a pie, or in this case my Rollero Sandwich. Separate the dough into four equal portions and roll it out thin; maybe an 1/8 to 1/4 of an inch TOPS, because it will double if not triple in size when it bakes. Preheat oven to 450 degrees! Yes 450, that is NOT a typo. A wooden slate is best for baking but a pan works just fine. 8 to 10 minutes is all it’s gonna take for you to enjoy my Baked Rollero Sandwich (Calzones Recipe) after you follow all of the video instructions!
As a child I never liked the way pork chops were made in my home growing up; so I’ve tried to develop a tastier yet simple Breaded pork chop that is full of flavor using premade ingredients that make them really easy.
Turkey Stuffing Breading for a Breaded Pork Chop
In this recipe you can use your favorite chops to make any Breaded Pork Chop; bone in or bone out. Also use your favorite breading, such as turkey stuffing, or ground croutons; and since the seasoning is already there all we need now is a few eggs and a hot pan with canola oil to get started. Watch the video below so you can see how easy it is making a Breaded Pork Chop.
Basics when making a Breaded Pork Chop
Always tenderize your chops. I beat the hell out of them with what ever I’ve got. Remember that this is the Poor Man’s Gourmet Kitchen, so most of the time I’ve just got to use what I’ve got; a hammer and pan work just fine. Just make sure that you cover them up with some sort of wrapping or plastic of some sort so you don’t blast the meat all over the kitchen. The important thing here is the end product after the Breaded Pork Chop is fried. You don’t want to end up with some dried out chewy piece of meat with a close resemblance to a baseball glove or an old rope swing tire dogs like to bite on. The goal is to make a very simple yet succulant Breaded Pork Chop that just melts in your mouth!
I’ve had the idea in my head for a while now to design rolled stuffed pork chop recipes, and now I have finally got it out of my system. This recipe is stuffed with Boudain, which conists of rice, pork liver and various seasoning. If that’s not something you want to use or you can’t find it anywhere, a bread stuffing would work well too.
Traditional stuffed pork chop recipes
I suppose traditionally stuffed pork chop recipes would include a thicker chop for the actual stuffing, but I’ve decided to go with a thinner chop that would be easier to tenderize, roll and tie up like a little gift just begging to be opened. though this recipe is really simple it tends to be a little tedious because of the individual tying of every single pork chop once they’re filled with Boudain. At the same time however I don’t see it taking any longer than a traditional stuffed pork chop and the presentation is cleaner in my opinion as well as a little fancier with the plate decor.
Stuffed pork chop recipes preperation
In the how to video above, I take the stuffed pork chop recipes to the skillet then to the oven. It is not a requirement to do both. In fact one or the other is more than sufficient. I have personally made them both ways for my family and we have enjoyed them either way. I surround these chops with vegetables as you can see in the photos, and you are more than welcome to substitute your favorites here. I chose onions, spinach, zucchini and yellow squash, but you don’t have to do any of them if you want and can just focus in on the chops. Regardless, I had a good time throwing this video together for everyone and I certainly hope you enjoy it too. This is just on of my stuffed pork chop recipes for now and I’ll be posting several others in the near future.