Proper Pizza Roll Procedure

 Pizza Rolls (and other related products, I have to say that because name brand Pizza Rolls are worse than Great Value brand at this point in time) are easy, everyone knows that, that's why we get them, but as we all know heating method plays a huge role, and can be a form of instant gratification for some, or a perfect example of good things coming to those that wait. O
ur differences are what make us unique. If you want a soggy still cold in the middle plastic bag with marinara sauce inside then use a microwave, what I'm proposing is maybe a tin foil bag you put in the microwave.

It's clear I didn't overthink this but why must I suffer? Say you're at a friend's house and he has no problem eating them from the microwave, but you prefer the oven crunch, do you shut up and take what you can get or imply the food company should include or sell secondary products? I say we see how futuristic the future really is.

I'm going to use that, "I say we see how futuristic the future really is." That, with a picture of a chef holding a pizza on a wood pizza board would have to pull in some good numbers.  This AI one that's loading in looks pretty good.

                                                Not too much wooden board in that one 

  

I was thinking more done golden brown on a wooden tray

Whatever

AI has told me crispy microwaved pizza rolls are coming. Look out for susceptor technology (think hot pocket sleeve)

What do you think is the biggest hurdle for manufacturers to create a truly microwave-crispy Pizza Roll?