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 11x11 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.