Bake-Off® Contest 46, 2013
Norman, Oklahoma

Spicy and Sweet Jamaican Jerk Roll Up

There's a new saucy sandwich in town! Pizza dough bakes around a spicy filling and gets topped with a special sauce.

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  • prep time 30 min
  • total time 1 hr 15 min
  • ingredients 7
  • servings 8
 

Ingredients

3/4
lb ground pork
3/4
cup chopped sweet onion
1
large red bell pepper, chopped
1/2
cup jerk seasoning sauce
1
cup chopped fresh cilantro
1/2
cup sweet orange marmalade
1
can Pillsbury™ refrigerated classic pizza crust

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line large cookie sheet with foil; spray with Crisco® Original No-Stick Cooking Spray.
  • 2 In 12-inch nonstick skillet, cook pork 5 minutes over medium-high heat, stirring frequently. Add onion, bell pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes longer, stirring occasionally, or until pork is thoroughly cooked and vegetables are tender; drain. Reduce heat to medium-low. Stir in 1/4 cup of the jerk sauce, 3/4 cup of the cilantro and 1/4 cup of the marmalade, cook 5 minutes longer. Cool 5 minutes.
  • 3 Meanwhile, unroll dough on cookie sheet; press into 16x14-inch rectangle. Spread meat mixture over dough to within 1/2 inch of edges. Starting on short side, roll up; pinch edge and ends to seal. Carefully turn roll seam side down on cookie sheet. With sharp knife, cut several small slits in top of roll. Bake 25 to 35 minutes or until light golden brown. Let stand 10 minutes.
  • 4 Meanwhile, in 1-quart saucepan, mix remaining 1/4 cup jerk sauce, 1/4 cup cilantro and 1/4 cup marmalade; cook on low heat 3 to 5 minutes or until warm.
  • 5 Cut roll crosswise into 8 pieces. Drizzle each piece with jerk marmalade sauce. Garnish with additional cilantro, if desired.
  • 1 Heat oven to 350°F. Line large cookie sheet with foil; spray with Crisco® Original No-Stick Cooking Spray.
  • 2 In 12-inch nonstick skillet, cook pork 5 minutes over medium-high heat, stirring frequently. Add onion, bell pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes longer, stirring occasionally, or until pork is thoroughly cooked and vegetables are tender; drain. Reduce heat to medium-low. Stir in 1/4 cup of the jerk sauce, 3/4 cup of the cilantro and 1/4 cup of the marmalade, cook 5 minutes longer. Cool 5 minutes.
  • 3 Meanwhile, unroll dough on cookie sheet; press into 16x14-inch rectangle. Spread meat mixture over dough to within 1/2 inch of edges. Starting on short side, roll up; pinch edge and ends to seal. Carefully turn roll seam side down on cookie sheet. With sharp knife, cut several small slits in top of roll. Bake 25 to 35 minutes or until light golden brown. Let stand 10 minutes.
  • 4 Meanwhile, in 1-quart saucepan, mix remaining 1/4 cup jerk sauce, 1/4 cup cilantro and 1/4 cup marmalade; cook on low heat 3 to 5 minutes or until warm.
  • 5 Cut roll crosswise into 8 pieces. Drizzle each piece with jerk marmalade sauce. Garnish with additional cilantro, if desired.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
580mg
580%;
Total Carbohydrate
37g
37%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
25%;
Calcium
2%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013
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