Have y’all visited Once A Month Meals yet? Here’s their website:
They have amazing recipes and they are all freezer friendly. Y’all know how much I love my freezer. It’s my best friend!
I saw a recipe on their site yesterday and I just had to try it right away. With modifications, of course!
Here is how I made a dairy and egg free version of the Ham & Cheese Rollup. Let’s call it Meat and “Cheesy Ranch” Rollup, though, because I think it will be just as yummy with shredded or cubed cooked chicken. I also omitted the broccoli, the healthiest part of the recipe. Feel free to add some broccoli or any other veggie you think will pare well with the ingredients.
This recipe calls for ranch dressing. And y’all! I made dairy and egg free ranch for the first time ever!!! And it was good! (This pic is not that great, but still, you get to see it. Doesn’t it look like ranch?)
So here is how we enjoyed a meat and “cheesy ranch” rollup kind of calzone looking thingamajig.
Meat & “Cheesy” Ranch Rollup
- 1/2 recipe of homemade pizza dough (I throw it in the bread maker and use the “dough” setting.)
- 2 cups of protein (I used cubed ham the first time. Next time I will use cubed chicken. Here’s how I cook and freeze my chicken.)
- 2 cups of dairy free cheese (We use Daiya cheese. I made one with their “cheddar” shreds and one with the “mozzarella” shreds. The mozzarella one was better and I will only use mozzarella from now on. However, the cheddar was good, too. You decide!)
- 1/2 cup of homemade dairy and egg free ranch (Use this recipe from OAMM. I used Just Mayo, a vegan mayo, to make it egg free. Click here to read how to find Just Mayo for just a dollar! I also used SO Delicious Original Coconut Milk Creamer for the milk. You can use any unflavored non-dairy milk.)
- Pre-heat the oven to 375 degrees. Split the homemade pizza dough into two equal parts. Flour your surface. Roll out two rectangles. I rolled until the dough seemed thin enough. I honestly don’t have a specific here.
- Spread out one cup of the meat and one cup of the cheese leaving a little space around the edges. Drizzle with 1/4 cup of ranch. Repeat for second rectangular dough.
- Roll the pizza dough up like a jelly roll. OAMM has a nice photo showing how to do this. I didn’t take one. Sorry. 🙂
- Pinch the edges and squish them up tight. Flip your gigantic log seam side down. (Trust me on this. The first one I baked the seam was facing the side and a bunch of toppings spilled out!)
- Place on a parchment lined baking sheet. Bake for 20-30 minutes. Mine ended up perfect at 28 minutes.
- Slice pieces off as needed and enjoy! I didn’t slice it all at once, which was perfect because we reheated it today for lunch in the oven. It was easier to reheat as a partial giant log instead of leftover slices.
This recipe yielded two generous “logs.”
Here’s what my final product looked like:
Not pretty, but yummy! And HOMEMADE! Can we just all cheer please? NEVER in my life did I think I would make so many things from scratch. I was domestically challenged. Not so much anymore. 🙂
Anyway, this has inspired me to maybe try this on a smaller scale like hot pockets size. I’d love to have these frozen and ready to go for quick lunches. Maybe I’ll try it soon and I’ll let you know how it works.
In the meantime, break out the bread maker and try this recipe. You won’t regret it!