Fast and Easy Pepperoni Rolls For Every Occasion

Superbowl Sunday — one of the biggest (if not the biggest) party days in the United States is upon us this weekend. Wings and pizza are the usual fare, but sometimes you want something homemade, and lets face it, a little less expensive to get us through the game.

So, here’s my extremely easy, pretty fast, and definitely delicious recipe for pepperoni rolls to help get you through the game!

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Recipe Makes:  3 Large (approx. 14 inches in length) Pepperoni Rolls which are ideal for slicing for a crowd, or 6 smaller (approx. 7 inches in length) Pepperoni Rolls.

**For the purpose of this demonstration (and since I was making Pepperoni Rolls for a party), I made the large Pepperoni Rolls because I sliced them before serving.

Ingredients:

  • 1 package Rhodes frozen pizza dough (contains 3 loaves of dough) or any other frozen or fresh pizza dough of your choice.
  • 2 8oz bags of shredded mozzarella cheese (approx. 4 cups) Note: You may not uses all 4 cups, but it’s best to have extra just in case.
  • 3/4 lb. of sandwich pepperoni (the large, salami size pieces) Note: Again, you probably will not use all of the pepperoni, but it is better to have more than you need than to run out.
  • 1 stick margarine, melted
  • Italian seasoning
  • Garlic powder
  • 1 egg, beaten

Tools:

  • Pastry sheet, or appropriate surface to roll dough on
  • Rolling Pin
  • Non-stick cooking spray
  • 2 Pastry/Basting Brushes
  • Saucepan
  • 10″x 15″ baking sheet

Instructions:

1. If you are following the recipe and using the frozen Rhodes pizza dough, follow the directions on the bag to thaw the dough. You can either place the dough in the refrigerator overnight or place it in a warm place for 3 to 4 hours. The dough does not have to rise before rolling.

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2. Once the dough is thawed, set up your rolling surface. I use a Tupperware pastry sheet. Instead of using flour to coat my rolling surface, I spray the pastry sheet with non-stick cooking spray. For rolling the frozen dough, this works better than flour.

3. Separate the 3 loaves of dough. If you are making 6 pepperoni rolls, cut each loaf in half prior to rolling.

4. Place the first loaf on the pastry sheet. Spray the rolling pin with a small amount of non-stick cooking spray.

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5. Roll the dough out until it is approximately 14 inches long and 8-10 inches wide.

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6. Try to roll the dough out as straight as possible. If the edges are relatively even, the pepperoni roll will be neater and less likely to unfurl as it bakes.

7. In a small saucepan, melt the margarine and add the garlic powder and Italian seasoning (there are no particular measurements for the spices — just add to taste).

8. Using the basting brush, spread the margarine mixture on the dough.

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9. Evenly spread the pepperoni and mozzarella on the dough. (Use as much or as little as you wish.)

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10. Slowly roll the pepperoni roll as tightly as you can, leaving the edge underneath the roll. Tuck the ends under roll also.

11. Spray the baking sheet and transfer the pepperoni roll to the baking sheet.

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12. Beat the egg, and lightly brush the pepperoni roll.

13. Bake the Pepperoni roll at 350 degrees for 25 minutes or until golden brown.

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14. Let cool.

15. Slice, serve, and enjoy!

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Questions? Comments? Let me know how your pepperoni rolls turn out!

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Cookie Table Project #2 – M&M Cookies

If you had asked me a month ago how often I’d be able to blog during the month of May, I probably would have said often. Well, it’s May 23rd and this is my first blog post for the month of May. Worse yet, I started my Cookie Table series of posts a long time ago and have only given you one recipe. Don’t worry — I promise I will be better about this. Look for several cookie-related posts in the next 2 weeks. My cousin’s wedding is just around the corner, so cookies need to be made soon. Especially be on the lookout for the Thumbprint Cookie recipe that I plan on blogging about sometime next week — it’s not to be missed!

As I discussed in my last post, things have been crazy. I finished my thesis and it was approved by my committee and by the Dean of the graduate school. Oh yeah, and I graduated on Saturday. So did Abbie! Yay for the Master’s Degree Dames!

Here’s a picture:

 

So, now that graduation is over, I have a lot of free time and I plan on blogging more.

And with that, I give you my new favorite M & M cookie recipe:

 

Red’s Ultimate M&M’s Cookies

Unlike the Lemon Burst Cake Mix Cookies I blogged about in March, I didn’t get this recipe from Pinterest. Instead, I used good old Google to find a good M&M cookie recipe. And who better to turn to than M&M’s themselves for a perfect recipe?

Even though I made them completely from scratch, these cookies were relatively simple to make and only took me about 1 hour from dough to cooling rack.

I modified the recipe slightly by using margarine instead of butter, and I have written the recipe on this blog post to reflect that change, but the link above will take you to the M&M’s website which has the original recipe.

Ingredients:

  • 1 cup margarine, softened (2 sticks)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed firmly
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1- 12 ounce package mini M&M’s candies

 

Directions:

1. In a large bowl or in any stand mixer (I use my awesome KitchenAid Mixer), combine the margarine, granulated sugar, and brown sugar. Beat mixture until is it blended well.

2. To this mixture, add the egg and the vanilla. Beat for approximately 1 minute until the mixture is well blended and creamy.

3. Add the flour and baking soda. Add the flour one cup at a time and blend after each cup, that way the flour won’t go flying when you turn the beaters back on.

 

4. Mix the flour and baking soda into the sugar mixture well, until it looks like this:

Don’t mind my Christmas mini M&M’s — they were leftover from the holidays. Can’t let them go to waste!

5. Finally, add the 12 ounce bag of mini M&Ms to the dough and fold them in using a spoon or spatula. Do NOT use the mixer to mix in the M&Ms — you’ll end up with broken M&Ms and a mess (especially if using a traditional mixer or hand mixer with the 2 metal beaters).

6. Pre-heat your oven to 350 degrees and grease cookie sheets with non-stick cooking spray. I use two cookie sheets at a time to make things go faster.

7. Drop approximately 2 teaspoons worth of dough for each cookie, placing each cookie 1 and 1/2 to 2 inches apart on the cookie sheet. I can get 12 cookies on each cookie sheet.

8. Bake cookies for 10-13 minutes or until the cookies are lightly browned around the edges. They will still be soft in the middle. As the M&M website says, be careful not to overbake them.

This recipe makes about 50 cookies and they taste really good.

Definitely by careful about how long you bake them — if you leave them in too long, they tend to flatten out and become hard and crispy.

I’m not sure if I’ll make these for my cousin’s wedding, but they were fun and delicious to make anyway. 🙂

Happy Baking!

Cookie Table Project: Lemon Burst Cake Mix Cookies

Note: This is part one of a double post (the posts, though, are unrelated and do not have to be read in order).

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In my last post, I gave you a little history lesson on the cookie table and previewed the first cookie I was going to try in my little “cookie experiment” in the months leading up to my cousin’s wedding.

The first cookie I  tried was: Lemon Burst Cake Mix Cookies. I found the recipe through Pinterest, but the original recipe can be found on the TidyMom.net blog.

Lemon Burst Cake Mix Cookies

Makes about 5 dozen small cookies.

Ingredients:

  • 1 Lemon Cake Mix (approximately 18 oz)
  • 8oz. Cool Whip (thawed)
  • 1 egg*
  • Powdered Sugar

Baking Tools:

  • Parchment Paper
  • Stand or Hand Mixer
  • Cookie Sheet(s)

Parchment paper is essential for making this recipe. Plus, it makes cleaning up a breeze!

 

Directions:

  1. If your Cool Whip is frozen, make sure to thaw it completely before starting.
  2. In a bowl, combine the cake mix,  Cool Whip, and egg.
  3. Beat the mixture well, for 1-2 minutes, until all ingredients are fully incorporated into one another. The dough will be slightly sticky and look a little like taffy.
  4. Place approximately 1/2 cup of powdered sugar in a small bowl (to roll the cookies in before placing them on the baking sheet.)
  5. Line your cookie sheet with parchment paper. IMPORTANT: Do NOT use wax paper. Wax paper should not be used to bake with and is not an alternative for parchment paper.
  6. Drop teaspoonfuls of dough into the powdered sugar, completely coating the dough ball before placing it on the cookie sheet. 
  7. Bake cookies at 350 degrees for 10-12 minutes.

    These are what the cookies look like when about 2/3 of the way done. They will still be soft when you take them out, but leaving them sit for a minute or so will make them firm.

  8. Cookies will be soft when first removed from oven.
  9. Cool cookies on a rack.
  10. Eat!

 

Tips:

  • *A commenter on the TidyMom.net blog suggested using 2 eggs for a fluffier cookie. I might try this next time. My cookies were a little flat, but not so flat that they were a failure.
  • Thaw your Cool Whip but keep it cold. The colder the Cool Whip is, the easier the dough is to handle. I definitely noticed that as the dough got warmer, the cookies didn’t come out as nice.
  • Watch out for the powdered sugar! Coating the dough leaves a lot of powdered sugar on the baked cookies and if you inhale the wrong way, you’re left with a powdered sugar-induced coughing fit. Haha!

 

The Verdict:

These cookies were amazing. Plain and simple. They were light and slightly chewy. Just lemony enough without being overpowering and not overly sweet. I will definitely make them again and hope to make them for my cousin’s wedding. The only downside to them is that I don’t think they are the kind of cookie that will freeze well, so I’d have to make them close to the event.

🙂