This recipe was passed along to me from my dear friend and college roommate, Jenn.
Pepperoni Rolls
1 bag Rhoades dinner roll bread (frozen dough 36 per package). They can be found at Wal-Mart.
36 slices of sandwich pepperoni (smaller is fine, but you need 3 per roll)
18 slices provolone (will be cut in half)
Thaw dough on a cookie sheet sprayed with Pam, spray top on dough balls with Pam also, cover with plastic wrap. This will take 1-1/2.
When thawed, on another cookie sheet that is sprayed, flatten each doughball to the approximate size of sandwich pepperoni (maybe 3 inches in diameter).
Put on a piece of pepperoni. If using the small, lay out the pepperoni in a cloverleaf fashion to cover the dough.
Take a halved piece of cheese and fold it over a few times to make a small log of cheese. Put in the middle of the pepperoni.
Pull up the sides of the dough to cover the filling (if you are looking at a clock, pull the 12 and the 6 up over the filling and press the dough together). This way it will bake and hold the roll together.
When they are all made:
Beat up 1-2 eggs, brush this all over the rolls, then sprinkle lightly with salt (I use coarse), garlic powder, crushed oregano.
Bake at 350 for approximately 20 minutes.
You sometimes can use a toothpick to hold it together as they bake because they sometimes open up ( which is not a problem if it happens).
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