Pepperoni Rolls


Recipe Adapted From: Lil Bellissimo
Posted:     File Under: Munchies
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Pepperoni rolls are so delicious and will be a hit at any party. I have made pepperoni rolls for several different occasions. Perfect for parties, luncheons or just a snack. These pepperoni rolls are simple to make and although the bread isn't homemade...it sure tastes like it is.

Pepperoni rolls are best fresh from the oven but that doesn't mean you can't enjoy them anytime. They could also be frozen for a future occasion. The recipe below makes three loaves but you can always just make one or two depending on your need. Banana pepper rings can be added to spice up your pepperoni rolls. The rolls can also be served with pizza sauce as a yummy compliment.

My Grandma always made pepperoni rolls and growing up they were a welcomed treat. I am glad to have this recipe passed onto me so we can continue to enjoy pepperoni rolls. I only had to call my Grandma a half dozen times before I finally figured out what to do. I hope that the pictures and directions will be easy for you to follow so you too can enjoy pepperoni rolls.


Serves   : Yields 3 Loaves
Prep   : 30 Minutes
Bake   : 30 Minutes
Preheat Oven   : 350 Degrees


Ingredients
3 loaves    Rhodes dough (found in frozen foods section)
1 pound    sliced pepperoni
1 1/2 pounds    sliced provolone
   banana pepper rings, drained (optional)
   Crisco


Preparation
1.
The night before you want to make pepperoni rolls, place dough in the refrigerator.
2.
The morning you plan to make the pepperoni rolls, place loaves individually on baking sheet greased with Crisco. Cover with plastic wrap.
 
3.
Let rise for several hours.
 
4.
Once dough has risen, cover your hands with a thin layer of crisco and also lightly coat each loaf while working dough into a ball.
 
5.
Begin to press dough out on a counter or large cutting board. Work from the center outwards. Be careful dough does not become too thin and tear. Approximately 3/8" thick.
 
6.
Once dough is flattened, line the entire surface with provolone. Be sure to leave about an inch around the perimeter.
 
7.
Cover entire surface with a single layer of pepperoni. (If you are adding banana peppers, you could do so at this point.)
 
8.
Roll dough away from you, being careful of the contents. Tuck ends after one roll. Continue to roll, making sure ends are securely tucked.
 
9.
When completely rolled, secure bottom seam by pinching along entire line. As much as you try, you may still have some seepage when cooking.
10.
Poke a fork several times along top of roll. Put a roll on the greased baking sheet and bake for 20-30 minutes or until golden brown. Slice and serve.
   
 

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