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Pepperoni Roll


Pepperoni Roll



• prepackaged frozen dough (I prefer Rhodes)

• grated cheese (Mexi blend or mozzerella)

• parmesan cheese

• pepperoni or any other pizza topping you like


• some herbs

• olive oil olive


Cover the frozen bread dough loosely with plastic wrap.

Allow the dough to thaw at room temperature for a few hours.

Roll out the dough into a square about 11 x 11.


One piece of frozen dough makes a pepperoni roll.

Brush the dough with olive oil or a cooking oil of your choice.Place the pepperoni on the dough so that it covers

the entire surface. I like to use sandwich-style pepperoni from the deli. Sprinkle with grated mozzarella cheese.

Then sprinkle with grated Parmesan cheese. You can use canned grated Parmesan if you already have it on

hand…but you can also buy grated Parmesan in a bag.You’ll find it right next to the other bags of shredded


cheese. Wal Mart sells it for $1.99 and it is very good. I like to use the grated Parmesan in the bag because the

taste is so much better!

Sprinkle lightly with Italian herbs…basically a little dried oregano, parsley and basil.Be careful not to use too

much… oregano can be very strong and you don’t want to have too much of it!

Add a pinch of garlic powder. Since I ran out of garlic powder, I used garlic salt.


Roll out the dough starting from one edge of the square.Place the buns on a baking sheet, leaving space

between them.

Spread some melted butter on the raw pepperoni roll. It is not necessary to let it rise.

Bake it now. It rises perfectly in the oven.Bake at 375 degrees for about 10 minutes. 15 to 25 minutes. Oven

temperatures. and times may vary.

When it’s done, the top of the bun should be golden brown and you should be able to make a tapping sound

with your fingernail on the crust…just like you do when making bread.Be sure to allow the pepperoni roll to cool

completely before serving.

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