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
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 http://whataboutpie.blogspot.com.
I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.