Wednesday, July 7, 2010

Pepperoni Rolls


This is the crispy cheesy bottom. (The best part.)

These are delicious.  They are great served along side pasta or salad.  You can serve them with marinara for dipping or just eat them as the are.  We had these last night with pasta and corn on the cob. 

Pepperoni Rolls

  • 1 cup warm water
  • 1 T. yeast
  • 2 t. sugar
  • 1 t. oregano
  • 1 t. basil
  • 1 t. salt
  • 3 cups flour
  • 1-1/2 cups jack cheese, grated
  • 1 cup pepperoni, diced
  • Marinara sauce, optional

In the bowl of your stand mixer combine water, sugar and yeast. Let proof for 5 minutes.  Add flour, salt, oregano and basil.  With the dough hook combine and knead for 5 minutes.  Once your dough has finished kneading, shape into a ball, place in an oiled bowl, cover and let rise for 1 hour.  Punch down dough and pat out into a rectangle about 17x12 inches.  (I use my cookie sheet as a guide and pat out my dough in my cookie sheet, just like pizza and cinnamon rolls.)  Sprinkle with cheese and pepperoni.  Roll up starting on the longer side and pinch seam together.  You will now have a roll about 17 inches long.  Slice into 16 pieces.  Spray a 15x10 inch Pyrex with nonstick spray and place rolls in pan.  Cover and let rise 30 to 45 minutes, until just about doubled.  Preheat oven to 350 degrees and bake for 25 to 30 minutes.

Today's post is linked up with WFMW.


  1. Wow! This looks so good and something my family would really enjoy! I am putting this link in my favorites file:)

  2. These look incredibly YUMMY.....although probably not on my list of weight watcher food ;-) Madison has been telling us about these.



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