Directions: |
Directions: Over the years an often requested recipe whether it was for a snack, a reunion, a ski trip or even a meal was our pepperoni roll. I originally got the recipe from Cindy Phillips who used to live in Pittsfield. And I got it when Spencer was still in high school….now that's a few years ago.
It's simple enough to make. It tastes delicious and I have yet to find anyone who doesn't like it. Of course, the recipe tells you how to make one, but of course, we never make just one!
When you buy frozen bread dough, it usually comes in a package of five loaves. So we make five for major events, and that is never enough. If I made five rolls for family reunion, it was gone almost as soon as it hit the table, and then instead of being a bread for the meal, it was an appetizer while everyone is going through the buffet line!
Pepperoni Roll
One loaf of frozen bread dough, thawed
Roll or pat flat on a floured board. (Putting too much flour can make it shrink too much)
Cindy actually rolled her's flat and thin with a rolling pin, but we never liked it that way. Hand patted works best.
When it is rolled out in a rectangular shape, spread lightly with olive oil or vegetable oil. Cover the dough with pepperoni, top with Swiss cheese, sprinkle with oregano, lightly. Too much oregano makes it peppery, if you like it that way.
Roll like a jelly roll, tucking pepperoni and cheese as you go. Lay on a greased or sprayed cookie sheet or jelly roll pan. Large sheets may hold three rolls at once.
Bake at 350 for 30 minutes. Serve immediately. |
This recipe for Our Classic Pepperoni Roll is from