Keto Spicy Sweet Jamaican Jerk Pork Roll
This savory wrapped pork roll combines the bold heat of jerk seasoning with sweet orange marmalade for a perfect balance of spicy and sweet flavors. Ground pork is sautéed with onions and bell peppers, then wrapped in pizza dough and baked until golden. The dish makes an excellent appetizer for parties or a unique dinner option when you want Caribbean-inspired flavors with an easy preparation method. What sets this version apart is the dual use of the jerk-marmalade mixture both in the filling and as a finishing sauce.
Ingredients
- ¾ lb ground pork
- ¾ cup sweet onion, chopped
- 1 large red bell pepper, chopped
- ½ cup jerk seasoning sauceCaribbean hot sauce + brown sugar1:1 ratiospice
adjust heat level
- 1 cup fresh cilantro, chopped
- ½ cup sweet orange marmalade
- 1 can refrigerated Pillsbury Classic Crust Pizza Crust, 13.8 oz
- ½ teaspoon salt
- ¼ teaspoon pepper
- cooking spray
Instructions
- 1
Heat oven to 350°F and line large cookie sheet with foil, then spray with cooking spray
- 2
Cook ground pork in nonstick skillet over medium-high heat for 5 minutes, stirring frequently
- 3
Add onion, bell pepper, salt and pepper to pork and cook 4 minutes longer until pork is cooked through and vegetables are tender, then drain
- 4
Reduce heat to medium-low and stir in jerk sauce, cilantro and marmalade, cooking 5 minutes longer
- 5
Cool meat mixture for 5 minutes
- 6
Unroll pizza dough on cookie sheet and press into rectangle
- 7
Spread meat mixture over dough leaving border around edges
- 8
Roll up dough starting from short side and pinch edges to seal
- 9
Turn roll seam side down and cut several small slits in top
- 10
Bake 25 to 35 minutes until light golden brown, then let stand 10 minutes
- 11
Heat remaining jerk sauce, cilantro and marmalade in saucepan over low heat until warm
- 12
Cut roll into pieces and drizzle with warm jerk marmalade sauce
Tips
Drain the pork mixture thoroughly to prevent the dough from becoming soggy during baking.
Let the meat mixture cool before spreading on dough to make rolling easier and prevent tearing.
Cut slits in the top of the roll to allow steam to escape and prevent bursting during baking.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in 350°F oven for 10-15 minutes.
Assemble roll up to 4 hours ahead and refrigerate before baking. Add 5-10 minutes to baking time if cold.
Serve warm, cut into slices with the jerk marmalade sauce drizzled on top.
Common Mistakes
Don't skip draining the pork mixture to avoid soggy dough
Don't overfill the dough to prevent tearing during rolling
Don't skip cutting vents to prevent the roll from bursting
Substitutions
adjust heat level
FAQ
Can I make this ahead of time?
Yes, assemble the roll up to 4 hours ahead and refrigerate. Bake when ready to serve, adding 5-10 minutes to the cooking time.
What if I don't have jerk seasoning sauce?
Mix hot sauce with brown sugar, allspice, thyme, and garlic powder for a quick substitute, or use Caribbean-style hot sauce.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until warmed through.