Pepperoni Rolls

Its a Friday night in North Carolina and there is a huge thunderstorm outside.  Me and my boys are staying inside for a night of redbox and cuddling.  We made this giant pepperoni roll tonight.  It had so much potential and seemed so yummy!  I put it in the oven for 15 minutes.  The top was pretty brown so I took it out.  Cut the end off and we all sampled it.  It was so yummy!  But when we cut into the middle, it was still doughy.  I had to increase the time to about 25 minutes.  My kids and hubby loved it.

Rating: 3 star   Difficulty of Recipe: 2 stars
How I changed it:  I did add pizza sauce along the bottom.  Which might explain the doughiness.
Things I may do differently next time:  Not add the pizza sauce.
Will I make it again:  Eh.  With changes maybe.

Rhodes White Bread
Mozerella Cheese
Parmesan Cheese
garlic salt
Butter for top

Let bread thaw out from the freezer for a few hours.  Roll the dough out to about an 11×11 square.  Lay pepperoni in rows covering the top.  Sprinkle with mozerella cheese and some garlic salt.  Roll the dough up and back at 375 for 15-25 minutes.  Recipe from

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