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Marconi, 13, Senigallia AN — tel. Via Labicana, — Roma Tel. Via della Stelletta, 21A, Roma -tel. Viale Liegi, 64, Roma — tel. Piazza Damiano Sauli, 8, Roma — tel. Via G. Marconi, , Roma — tel. Lungarno C. Viale E. Via Ludovico Ariosto, 3b-3C, Cagliari — tel. Via E. Pantano, 54, Catania — tel. I was thinking I might try baking them on a shallow rack set in my pan. Wondering if anyone may have tried this? My son in law is an executive chef and he thought they were great.
Im planning on making these for brunch but was wondering if anyone has tried using crescent rolls instead of pizza dough? I need crescent rolls for another recipe and wanted to avoid buying a different dough. Thanks in advance :! Let me first say that the flavor is spot on. The butter is overkill and really makes this dish unnecessarily greasy. After making it the first time according to directions and having the issue that many had rolls sitting in drippings and not browning.
I tried what one other person posted. I baked these first without putting the glaze on. I however only waited till the last 10min of cooking tim to spoon over glaze. Our family really enjoyed the final outcome. Thanks for the great tip on baking them a little prior to adding the glaze.
I, too, felt there was way too much butter and had to turn on the broiler to get a little color on them! Instead of buying refrigerated pizza dough, is there a recipe to make the dough I could go off of? This are great. The texture of the pizza dough is what makes them so good.
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I double the recipe for the rolls but not the sauce. They turn out perfect. Pretty sure there were people I never met coming and grabbing some. Very good! I would like to take these to a party. Would they taste good served at room temperature? Love your recipes! Cook the pinwheels until the dough just starts to brown, then pour the glaze over them lightly — operative word being lightly — and then let them finish baking. Otherwise you get a doughy mess. Is it just one roll? This looks delicious but I would like to serve them for dinner instead of a party appetizer.
I was picturing two rolls, some fruit salad and a veggie of some kind…but calories just on the rolls is too steep for me. I tell you, these are incredible. My husband is in construction and has been taking sandwiches, well, once I made these, the bar was raised. We love them. Thank you for sharing this wonderful recipe. Love this recipe! So easy and tasty. The leftovers reheat well, too. I usually make them with less butter and they still turn out great. You think puff pastry would be just as good? I could always make my own yeast base…. They look so delicious.
After reading all of the comments and even replying to a few, I would like to give some suggestions about these rolls. Mine turn out perfectly every time because I figured out after the first batch that we wanted them crispier.. I use a dark lipped cookie pan. I still cook them at for 25 minutes.
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I spray the pan with oil and stretch the dough out to the size of the pan which would make it a bit thicker and smaller than what she has above. I use thinly sliced Sargento baby swiss. It is the perfect amount so you can overlap a bit and not have blank spots. I roll it up and slice in into 8 big slices. I spread the rolls out evenly on the cookie sheet which helps them brown on the outside. I make sure the glaze is very well whisked together and whisk it once or twice while I am glazing.
I use a small ladle to ladle the sauce on to the roll making sure some gets on the inside and some pours down on the outside of the roll.
I bake as suggested. This results in a browned and firm outside and a soft bread like texture on the inside with just enough glaze to make it moist and flavorful. They are never gooey or oily. You can also put these in the fridge if you have leftovers and heat them in a toaster oven since they are not too soft and messy. These refrigerate cooked very well. Wwe heat them up in the toaster oven. We love them for lunch. Has anyone tried freezing these cooked? I would love to make a batch or two to freeze for us for lunch.
My daughter is especially crazy for them. But I will be making them often Thank you for sharing. So for my fellow mustard haters out there, you might want to try recipe as-is. My kid hates mustard and is crazy for these. These take five minutes to prep and are soooooo easy and yummy — thanks for sharing this great recipe. One question: the sides of mine get a little droopy — is there a way to make the outer edges more uniform?
So in about 2 hours, this recipe will be baking in the oven. Wish me luck. Thanks for sharing, I followed you! The rolls were delicious an all the guys were rapturous! This is such a great idea! They look so yummy. I featured your recipe in my weekly Coffee Cafe post this morning. Have a great weekend! Hi there! I am prepping them now and am going to refrigerate to cook in the morning.
Thanks for any advice! They look delicious! Except I may have to try out turkey slices instead of ham. Made these for Christmas Eve and making them again for Easter. Huge hit! I actually cut the dough in two pieces and rolled them separately, ending up with 24 small rolls. They were a perfect size for party appetizers. I only used melted butter to baste them and sprinkled parmesan cheese on them but they came out divine in this simple way, too! Thank you for such a simple joy.
I served it with hot soup and tadaaaa…simple, quick and yummy dinner was done. These look perfect for a gameday tailgate or party. Very handy. Just made these for dinner. Everyone loved them!!! Made my own pizza dough, the topping was perfect. Used store-pizza dough, so maybe the roll kind woulda been magical. Which tasted good when made….. Nun habe ich hunger bekommen und keinen Teig im Haus.
Prepped in 10 minutes, out of the oven in 30 I like mine a little extra crispy. These were wonderful! The taste of the sauce was excellent! Slightly sweet, a little hint of mustard. We are making these again for the second time this week. I was a little hesitant about the sauce, but these are one of the best easy meals I have ever made! The flavors are amazing together. We use smoked ham and it is divine. It probably would not be sturdy enough.
I used the Pillsbury sheet of croissant dough and it worked pretty well. The dough did not hold up to the glaze like the pizza crust does though. It was much softer, while the pizza dough is very firm and crisp on the outside, with a fully cooked but soft center. These look delicious!!! I was wondering though, I have frozen homemade pizza dough in the freezer, can I use it instead of the pullsbury tube?
What a disappointment. Followed everything to a tee. The cheese made them a greasy mess which in turn made the pizza dough a really gooey mess. But your pictures were excellent. They should brown and be crisp around the edges. Mine have never failed, and have never been greasy. So, there has to be some sort of issue for yours to turn out that way. Are you using good sliced Swiss grated will not stay in place and will fall down in the roll and sort of pile up and goo out?
The pizza dough should not be gooey at all. Try turning the oven up 25 degrees. Also, maybe wait to put the glaze on until the last 10 minutes. These are super good and worth tinkering with to get them right. My oven is new and cooks at exactly the temp it is supposed to and mine are perfect every time. That leads me to believe that oven temp may behind a lot of issues people are having.
We had friends over to watch a football game and everyone loved these. I did one pan with turkey and cheddar and one with am and swiss. I think next time I would up the mustard and maybe do a bit less sugar in the glaze but it was definitely delicious as is. I was wondering how this would work with different meats and cheeses. I was thinking prosciutto and brie, as both are great with sweet stuff.
Just brought it to a New Years Eve gathering — made it exactly as written.
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I think I could dial back the brown sugar just a touch. A very fun and attractive food. As many others have stated, there is WAY too much butter. The rolls are swimming in it and it prevents the dough from browning. I would definitely halve the glaze and brush it on instead of pouring it over. Maybe even let them cook for a bit before using the glaze at all. Flavor was very good though, so I would definitely make again with the changes.
That is odd. Mine brown up and puff up very well and come out with a nice sticky glaze. They are not at all greasy. I whisk the sauce very well to emulsify it the mustard helps do this and use a ladle to put them on the individual rolls. I wisk it a few times between glazing. Have you used a thermometer in the oven to make sure it is cooking at temperature? You might try turning up your oven a bit to get it to brown and glaze rather than end up a pool of oil. I made these, however, next time I will skip the whole stick of butter- too greasy.
I was determined to stick exactly to the recipe in spite of my concerns about the amount of butter called for. I should have gone with my instincts as these roll ups bubbled in butter half way up the side of the dish. They were a greasy mess. I poured off all the excess butter and returned them to the oven in an attempt to brown them up.
Finally resorted to turning on the broiler.
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I did like the flavor of the sauce so will try these again with half the butter. I also plan to wait until the roll ups have browned up a bit before pouring the sauce on. I make them on a dark cookie sheet with a lip. I make it fit a typical lipped cookie sheet. I cut in in 8 thick slices, and evenly disperse them.
This way, they do not swim in goo. They come out glazed and crisp on the outside, bread like on the inside, a lightly coated with the glaze, which becomes nice and sticky. Delicious way to use leftover Christmas ham! We just sliced the ham fairly thin and it cooked up well. A friend of mine just shared this recipe on her Facebook page — I had to try it immediately.
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Typically, however, I did not stick to the recipe entirely as I had to improvise. Put it in the oven for about 10 minutes longer than the recipe maybe minutes? I was cutting them an inch apart and ended up with 15 or more. I finally figured out what the problem was. You might want to correct your recipe. Do these have a strong mustard flavor? I followed the recipe exactly, making two of these instead of just one. I was concerned with the other reviews saying that the rolls were too soggy so I opted to keep the sauce as is instead of doubling for my two long rolls.
These things came out perfect! I love the taste and love that they are not soggy at all. We have a work potluck tomorrow, I figured this would be a great dish to try. They were super easy to make, the glaze smells amazing! Followed instructions correctly. Not sure just what went wrong???? To get 12 you need to roll from the shorter side. If you cut 12 rolls from the longer side they are going to be thicker and this will affect the baking time.
Tried this out as a trial run before actually serving to anyone besides family. First thing: delicious! The first try we made it just as described. Maybe used too small of a baking pan, but either way, they tasted wonderful but were soggy. Spread them out with a little room to expand.
Coated them with the sauce and then sprinkled the tops with poppy seeds. Turned out great! Flavorful, crispy on the outside, soft and gooey on the inside. Next step, serve to non-family. Would like to be sure before I make them. Hi Cheryl! That would depend on which way you roll it. Hope this helps! Hubby and I just made these for a work potluck today. They were a big hit! Thanks for the recipe!! These turned out great, ill probably use a lil less poppy seeds next time, but turned out great.
There was about twice as much liquid to pour over as necessary. Good taste though. I also really feel like it would help to not roll them up so tight, will definitely roll more loosely next time. I make a similar recipe with sour dough French bread. Your recipe is much easier to serve. I agree with the comment about cooking time and too much glaze.
I baked for about 40 minutes and drained off the liquid twice. Also interested in trying with croissant dough. We loved the result? I just made these and there is definitely way too much butter! Took much longer to cook than the directions state, and they stay on the soggy side. Looks great. Glad I found your post. I made these tonight and after 25 minutes the dough was still extremely gooey.