Pepperoni Rolls

These beauties just make my mouth water. Tried this recipe from Pinterest last month, and they were an instant hit. I froze some (unbaked), pulled them out, defrosted and baked and they were just as good. You can find the original recipe at http://whataboutpie.blogspot.com/2010/10/pepperoni-rolls.html with lovely how-to pictures.

Ingredients

Rhodes Rolls (or bread dough)
Oil to spread on dough before toppings, and brush on finished rolls before baking
Pepperoni slices (or whatever topping you want)
Mozzarella cheese
Parmesan Cheese
Italian Herbs (Oregano, parsley, basil)
Garlic Salt (or Garlic Powder)

For my recipe I used the bread dough recipe from breakfast pockets instead of Rhodes rolls. I let it raise once, then divided it in half, rolled it out, and spread oil on dough. Then spread large pepperoni slices over the top (I found them in my deli section, but the small ones would probably work).

 I made one no-meat roll, with peppers and onions and it was delicious, also.

Sprinkle with Mozzarella Cheese. Then sprinkle with Parmesan Cheese. Lightly sprinkle with Italian herbs…basically, some dried oregano, parsley and basil. Be careful, not too much….oregano can be very strong and you don’t want too much!


Roll up lengthwise

Place on baking sheet, and then brush on butter or oil. 




You do not need to let rise. Bake it right away. It will rise up in the oven perfectly.

Bake at 375 degrees for approx. 15 to 25 minutes. Oven temps. and times may vary.


When done, top of roll should be golden brown and you should be able to make a tapping sound on the crust with your fingernail…just the same as when baking bread. 


Make sure you allow pepperoni roll to cool completely before serving. (Note: Well, I am sure that is great advice, but needless to say our family did NOT wait until it cooled to eat. And it was absolutely delicious but didn’t hold together as well as if it was cooled. )

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