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007 Baked Pepperoni Pizza Rolls! - Page 2

post #21 of 26
Thread Starter 
Quote:
Originally Posted by BBQBrett View Post

Those look really good! What kind of heat level did you cook over?


Thanks Brett!   I think it was around 400-450*

post #22 of 26

Would have never guessed wonton wraps  These look great! perfectly cooked! Thanks for the recipe.

B

post #23 of 26
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

Would have never guessed wonton wraps  These look great! perfectly cooked! Thanks for the recipe.

B

Wouldn't have guessed it either, What I like is how a spray or brushing  of veggie/olive oil makes them crispy!

post #24 of 26

I tried making these on my grill last night, and they turned out OK.  I don't think I put enough meat, sauce, cheese in them, and I may have left them on a little too long while I was doing some work outside, but they were still pretty good.

 

FWI, did you use direct or indirect heat to make these?  How long did you keep them in the fridge to set up, and how long did you have them on the fire?  Mine didn't look near as nice as yours.

post #25 of 26
Thread Starter 
Quote:
Originally Posted by smokedad View Post
 

I tried making these on my grill last night, and they turned out OK.  I don't think I put enough meat, sauce, cheese in them, and I may have left them on a little too long while I was doing some work outside, but they were still pretty good.

 

FWI, did you use direct or indirect heat to make these?  How long did you keep them in the fridge to set up, and how long did you have them on the fire?  Mine didn't look near as nice as yours.

I cooked mine direct.  My grill setup is kind of unique so not sure if that makes a difference but I'm raised direct about 2 feet above a wood split fire with a dome lid on. After the 1/2 way split though I took off my lid and just let the direct fire energy finish crisping the other side.

 

20 minutes in the fridge to set up.

 

 

Did you spray or brush them down with olive oil and were they golden brown crispy?

post #26 of 26
Quote:
Originally Posted by FWIsmoker View Post
 

I cooked mine direct.  My grill setup is kind of unique so not sure if that makes a difference but I'm raised direct about 2 feet above a wood split fire with a dome lid on. After the 1/2 way split though I took off my lid and just let the direct fire energy finish crisping the other side.

 

20 minutes in the fridge to set up.

 

 

Did you spray or brush them down with olive oil and were they golden brown crispy?


I did mine on a regular grill at the lowest temp I could get, which was still pretty high since I kept the lid closed the whole time.  I think I only left mine in the fridge for 10  minutes or so.  I did brush them with olive oil, and most of them were brown, although some did lean toward dark brown because I got busy and left them on longer than I intended.  They were pretty crispy.  I will try your suggestions next time.  They were good even if they weren't perfect. 

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