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Matt Durfee's Pepperoni Stuffed Buns Recipe

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This recipe for Matt Durfee's Pepperoni Stuffed Buns is from The Rapstad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (25 oz bag) frozen Parkee House Rolls. ( Bridgefort or Rhodes)
5 oz pkg. Hormel Pepperoni minis

Or Gramma Sises Parker House Roll recipe works well too.
Directions:
Directions:
Thaw dough for 1 to 2 hours. Or if you are in a hurry you can heat oven at lowest temperature for 5 mins. Then shut the oven off and place cookie sheet with buns on it in oven for about 45 mins. to 1 hour. Remove thawed dough from pan and place on a cutting board. Flatten each dough piece so that you have a small flat circle. Put several pieces of the mini pepperoni in center of circle. Pinch all sides together until you have all the pepperoni covered and you have a small ball. Place each individual ball back on a greased cookie sheet. Flatten slightly and gently. Cover and let rise about an hour or until double.
Bake at 375º until golden brown. 12 to 15 mins.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
3 hrs.
Personal Notes:
Personal Notes:
Matt does a super job making the Parker House Rolls with Grammy. These disappear real fast if they are an after school snack or just about anytime.

 

 

 

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