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changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
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16
GR 38892 - 130424
Assembly page 16/72
Fax +1 305 430 9692
Rollie™ Pizza Stick
Ingredients:
1 piece tortilla/wrap
1 teaspoon tomato paste or pizza sauce
¼ cup shredded mozzarella cheese
Any toppings of choice: chopped onions, chopped ham, chopped
spinach (be sure to cut toppings to small size)
Salt and pepper to your taste
Pinch of oregano to your taste
Instructions:
•
Spray the Rollie™ cooking chamber with non-stick oil spray.
•
Lay the tortilla on a flat surface and cut into 4 x 6 inches.
•
Spread a thin layer of tomato paste onto the middle of tortilla/wrap.
•
Place shredded mozzarella cheese, toppings, add a dash of oregano, salt and
pepper.
•
Roll the tortilla/wrap thin enough to fit in Rollie™ Eggmaster and place in the
cooking chamber.
•
Cook for approximately 7 minutes then pour the product out.
* For a crispier finish, turn the roll upside down and place back in the Rollie™
Eggmaster for about 2 minutes.
BBQ Pork Rollie™
Ingredients:
2 pieces biscuit dough
3 teaspoons precooked BBQ pork
Instructions:
•
Spray the Rollie™ cooking chamber with non-stick oil spray.
•
Combine the two piece of biscuit dough into one in hands.
•
On a flat surface, lay the biscuit dough and flatten into a thin, round circle
about 3-4 inches. Layer with BBQ pork.
•
Roll the biscuit dough tightly together; thin enough to fit into the Rollie™
Eggmaster. Pinch the ends of the roll to seal and place in the cooking chamber.
Pack the roll gently with the packer.
•
Cook for approximately 6- 8 minutes, at this time the product may normally rise
out of the cooking chamber; otherwise you may pour the product out.
* For a crispier finish, turn the roll upside down and place back in the Rollie™
Eggmaster for about 2 minutes.
