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!
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.
- 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
- Pastry sheet, or appropriate surface to roll dough on
- Rolling Pin
- Non-stick cooking spray
- 2 Pastry/Basting Brushes
- 10″x 15″ baking sheet
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.
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.
5. Roll the dough out until it is approximately 14 inches long and 8-10 inches wide.
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.
9. Evenly spread the pepperoni and mozzarella on the dough. (Use as much or as little as you wish.)
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.
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.
14. Let cool.
15. Slice, serve, and enjoy!
Questions? Comments? Let me know how your pepperoni rolls turn out!