Tuesday, February 17, 2009

Pepperoni Rolls

1 box Pillsbury Hot Roll Mix (blue box w/dough boy on it--sometimes w/cake mixes sometimes with bread mixes. Wal-Mart and HEB both carry this)
2 teaspoons Italian seasoning (say it with me like my grandma---I-talian)
1 cup (packed) coarsely chopped slices of pepperoni
12 ounces (1 1/2 cups) shredded mozzarella cheese
3 tablespoons grated Parmesan cheese
Warm marinara sauce for dipping (optional)

Prepare roll mix like it says to do on the back of the box. I have a Kitchen Aid stand mixer with a dough hook that I use to knead the bread. It really helps.

After you let the dough rest with a bowl over it, place it on a lightly floured surface and roll it into a 12"x16" rectangle. Sprinkle dough with Italian seasoning. Top with chopped pepperoni and then shredded mozzarella.

Carefully roll dough, jelly-role style, starting at one of the shorter (12") ends (not at the wide, 16"sides). Pinch dough on ends to form a "log"

Using a piece of dental floss (approximately 18" long), cut log into 8 slices. To do this, slip the strip of floss under the log and then bring both ends up, crossing over to the other side and pulling taut to cut.

Carefully place the 8 rolls in a greased 9x13-inch baking pan. Cover lightly with a towel and set in a warm place for about 25-35 minutes, until almost doubled in size.

Remove towel and sprinkle with Parmesan cheese. Bake at 350 degrees for 20-30 minutes, until lightly browned and dough is completely cooked. Cover loosely with foil during baking if dough starts to brown too quickly. Serve with warm sauce if desired.


1 comment:

Jack, Emily and Sarah Beth said...

just got the birth announcement! he is so precious! congrats