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Pepperoni Rolls Recipe

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This recipe for Pepperoni Rolls, by , is from tonjia's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

tonjia mitchem


1 bag RHODES® Brand Dinner rolls (36 count)
1 lbs sliced pepperoni ( the large ones are best)
1 block mozzarella cheese

Lay bag of rolls out to thaw about 6 hours before you are going to make these (They will thaw & rise in the bag and that's OK)

Preheat oven to 350º

Cut block of cheese so you have about 30 small pieces ( cut small slices then cut those in half)

Open bag of rolls. With a knife cut dough and roll into portions that are golfball size (Should give you roughly 23 balls)

Roll ball of dough out to a circle

Place 3 large pepperonis and one slice of cheese

Roll down from the top being sure to tuck in the sides (like swaddling a baby)

Place on parchment lined pan. Place them close together (they should be touching)

When the pan is full , place them in oven until golden brown. (About 20 mins or so, check on them)

Immediately after removing from oven, brush with butter

Let them cool...they should be easy to separate from each other

After cooled, roll them in foil (Don't put in a Ziploc bag...they get soggy)

Personal Notes:
Personal Notes:
I promise your piece of cheese isn't going to look like its enough but trust me it is! You should only need 1 block of cheese per bag.

This takes practice. Everytime I make them they get prettier lol. It is important to let the rolls thaw and rise in the bag, it makes a difference.

I can find these rolls at IGA, Kroger & Walmart. It MUST be this brand




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