One of the staples of family functions or parties have become these pepperoni rolls. If there are a lot of people, my aunt Rosie always brings these. And they are a hit! I’ve had so many people ask me for the recipe I figured it’d be easier to just make a post about it! They are so quick to make- it gives you the rest of your day to finish the 900+ other things you’ve been meaning to get done.
- 1 loaf Rhodes frozen bread dough
- 1/2 lb provolone cheese
- 1/4 lb pepperoni (or salami)
- 2 tbls butter
- 1 garlic clove, crushed
- parmesan cheese
- Thaw dough according to package.
- Pre-heat oven to 400°.
- Melt butter with crushed garlic, set aside.
- Roll out dough onto floured surface. Be sure to get all air bubbles out!
- Layer provolone and pepperoni. Leave about 2 inches on one end plain. (Too stuffed and it will make a HUGE mess when you roll it!)
- Roll up and fold in ends as you go. Transfer onto flat, greased baking sheet.
- Cut 5 or 6 slits on top. Brush with garlic butter and sprinkle some parmesan cheese on top.
- Bake in oven for 20-30 minutes or until golden brown.
- Serve warm (or cold) with marinara.
*I thaw my dough overnight so I can make this in the morning. Then I have dinner prepped and done before Joey even finishes breakfast!
*I make these in a batch of 3 or 4 at a time. Leftovers are great for snacks and road trips!