I’m pretty sure these made my husband want to marry me all over again. I knew from the ingredients alone that they would be good, but once they started baking, there was no doubt they were going to make it onto our regular rotation.
Before baking, they are a lot like a plain woman without makeup. Attractive, but in need of just a little bit of something to enhance natural beauty.
These rollios were inspired by a recipe I saw on the Internet that involved pizza dough. Sounded like way too much work to me and it wasn’t easily scalable. Once you had a can or a batch of pizza dough, that controlled how much would be made. Plus, a rolling pin and flour were required. I wanted to opt out and go a different route. My GPS steered me to the tortilla aisle. Perfect!
- Ham, thinly sliced (I like Black Forest, but use what YOU like — unless, of course, you’re inviting me over to share it with you)
- Swiss cheese, thinly sliced
- Flour tortillas (I use low carb)
- 1 stick of butter (8 tbsp.)
- 1 tbsp. country dijon mustard (If you like spicy whole grain mustard, use it! In fact, any flavored mustard would provide an interesting side rode for this recipe to travel down)
- 1 tbsp. worcestershire sauce
- 1 pkt. Splenda (or 2 tsp. sugar)
Preheat your oven to 350 degrees.
Lay your tortillas out on an appropriate cutting surface. Place two slices of ham in the center section of the tortilla, as shown in the previous pictures. The ham will overlap slightly in the middle. Do the same with two slices of swiss cheese.
Use a pizza cutter or sharp knife to cut off the part of the top and bottom of the tortilla that has no meat or cheese on it. You are using the middle rectangular part of the tortilla. (Ha! And you thought you would never use the geometry you studied!)
Once you have cut off the top and bottom half moon tortilla pieces, find something fun to do with them (like make tortilla crackers) and proceed with the main event. Roll up the rectangle, starting from one side and going to the other until you have a lovely log-like roll of ham and cheese.
Find where you put your knife or pizza cutter and now slice the log into two roughly equal pieces.
Continue the process with as many as you want to make, then make them comfy in an oven proof dish. Try not to crowd them too much. They like their space, just like you like yours.
The sauce recipe will be enough to coat approximately 8 tortillas worth of rollios (16 individual servings, since you cut each tortilla in half). I made a smaller second dish with more rollios in it, in case you are counting and it is not adding up.
Melt the butter and add the other sauce ingredients to it. If you don’t want to use poppy seeds, don’t worry. No points will be deducted from your score. Drizzle (don’t you love that word? It’s so much more dramatic than pour. It’s pour with drama!) the sauce over your rollios. Be sure to give some love to the top part. Don’t just make the bottoms swim in the sauce. Swimming is not their sport. Drizzle the sauce evenly over the whole surface, then pop them into the oven and find something to do to amuse yourself for about 50 minutes. Set the table, get your drinks, prepare your side dishes. Inhale deeply (yes, it’s legal to sniff Rollio, and they smell crazy good). By the time you have completed those chores, your timer should be going off and it’s time to eat!
I like to serve these with a small salad and slices of cantalope or strawberries. It’s another trifecta.
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