Click for Cookbook LOGIN
"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pepperoni Rolls Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pepperoni Rolls, by , is from The Cappella Family Cookbook Volume 2, 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!

Contributor:  
Contributor:  
Debbie Madsen

Category:
Category:

Ingredients:  
Ingredients:  
This makes 5 rolls using loaves of Rhodes Bread dough or Homemade Dough - 4 Rolls
21/2 lbs. sandwich pepperoni
4 green bell peppers
4 red bell peppers
3 1/2 lbs. mozzarella cheese (You can buy the shredded if you prefer - I use bulk and shred myself
1 1/2 lbs. longhorn cheese
Romano cheese
Melted butter for baking

Directions:
Directions:
Prepare peppers - In a skillet, cover bottom with olive oil, add about 2 inches of water. Cut and seed peppers into strips lengthwise about 1/4 -1/2 inch thick. Cook on low to medium heat until the peppers are soft, and lightly browned. Remove from heat and allow to cool. (You can add a sprinkle of garlic powder, but do not use salt. The pepperoni is salty enough)

Cheese: Shred the cheeses and combine together. Set aside.

Bread dough - You can use Rhodes white bread dough. Follow the package instructions to thaw and raise. (You can also use the bread dough you make from scratch). Roll out each loaf larger than a circle size pizza pan until the dough is about a 1/2 inch thick.

Assemble: Layer the dough with the pepperoni until the entire surface is covered. Do not overlap the pepperoni. Sprinkle the pepperoni with Romano cheese. Take a handful of the red and green peppers and sprinkle them over the roll. You do not need to cover the entire roll. When they are rolled, baked and cut, you will have plenty of pepper in each slice.

Cover the entire surface with the grated cheese. Rolling lengthwise, start at one end and roll until completed. You will have about a 14 " long roll. Turn the seam side toward you and pinch the seams together. Turn so seam side is down. Fold the ends up and pinch at the ends of the roll. Using a knife, make three diagonal cuts into the top of the roll to allow steam to escape when baking. Place on parchment paper to raise for about 1 hour before baking.

To Bake: I use a high oven temperature. Set oven to 400 and bake until the roll is golden colored. Halfway through baking when the roll becomes stiff, brush with butter. Repeat a second time to get a golden color. Because these are filled so much, your seam may open, but once you remove them from the oven, you can seal it back up with the cheese that has escaped.

You can just make individual ones instead of a full recipe. These freeze really well. You can also make individual size rolls if you like. I find it easier to just make a large one and slice for serving.

Number Of Servings:
Number Of Servings:
Each roll 10-12
Preparation Time:
Preparation Time:
Bake time - 30-40 mins.
Personal Notes:
Personal Notes:
What makes these rolls so different are the three cheeses and peppers. For children, I make some without peppers as well. Every year at Christmas, I am asked to make these for everyone (I believe this year I had to make 12 as gifts!)They are worth the effort.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

35W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!