Ever felt like you need to break the monotony of your daily routine, but just don’t have the time? For students, finding the right times and methods to shake up the norm can be tricky. But alas! We have versatile recipes to put a twist on your day that’s fast, affordable, and most importantly: DELICIOUS!
Student food photographer Nathan Praticante has been hard at work both in the kitchen and behind the lens. Here we can see his twist on two classic breakfast and lunch dishes: pancake rolls and pizza rolls. Nathan first learned to capture texture in photography from taking the Studio Lighting Fundamentals course in his third year of Media and Communications Studies, and is now running a successful food photography Instagram page.
Try out the recipes Nathan used below.
Pizza Rolls
Ingredients:
- 1 store-bought pizza dough
- 1 cup pepperoni slices
- 2 teaspoons olive oil
- 2/3 cup pizza sauce
- 1 cup shredded cheese of choice
- Italian seasoning and garlic powder to taste
Instructions:
- Divide dough into 2 halves and roll out each dough into a large rectangle on a lightly floured surface. Drizzle 1 tsp olive oil on each half.
- Spread 1/3 cup prepared pizza sauce over each rectangle and sprinkle italian seasoning and garlic powder on top for your tasting preference.
- Sprinkle 1/2 cup of the shredded cheese over the sauce. Top with pepperoni slices.
- Roll the doughs carefully into logs. Place on a baking sheet and set it in the refrigerator to chill for about 20 minutes.
- Remove logs from the fridge and preheat the oven to 400 degrees F.
- Slice the logs into about 1” thick pieces. Place the slices, leaving space between, onto baking sheets lined with parchment paper.
- Bake for 15-20 mins until golden brown. Remove the baking sheets from the oven and let the slices cool for 5 minutes.
- Serve and enjoy!
Breakfast Rolls
Ingredients:
- 1 cup pancake/waffle mix of choice
- 1 egg
- 1 cup milk (dairy-free optional)
- 2 tbsp chocolate spread or nut butter
- 1/2 cup fruit of choice, thinly sliced
- 2 tbsp cereal
Instructions:
- Empty pouch of premixed, dry pancake or waffle mix into a bowl.
- Add the egg and milk of choice. Mix completely until you have a batter with a smooth consistency, and no lumps. It is best to use a hand mixer for this step, but a whisk and some elbow grease will do just fine.
- Pour 1/2 cup of the batter into a lightly greased pan. Cooking spray or butter work best.
- Flip once tiny bubbles begin to form and the edge of the pancake lifts easily. Flip and cook until golden on the other side. Remove from the pan and let cool for 1 minute.
- Spread about 1 tbsp of chocolate spread or nut butter on the pancake.
- On top of the nut or chocolate spread, sprinkle fruit and cereal in neat alternating lines.
- Carefully roll the pancakes into a cylinder and then slice width wise to the thickness you desire.
- Plate and enjoy!
