30 January 2015

Are you hosting or attending a Super Bowl party on Sunday?  Are you still undecided on what to make or take?  I make this for dinner sometimes, but it would be an awesome Super Bowl party snack.  Super easy to make, easy to slice and serve, and feeds a crowd.  Perfect!  It's adapted from What About Pie?.

Pepperoni Rolls

2 loaves frozen bread (I use Rhodes)
1 tbsp cornmeal
1 package pepperoni
2-3 cups shredded mozzarella cheese
2 tsp garlic powder
2 tbsp pizza seasoning (I use Penzeys Frozen Pizza Seasoning)
2 tbsp butter, melted
2 tbsp grated Parmesan
1 tsp Italian seasoning (I use Penzeys Tuscan Sunset)
Pizza sauce, for dipping

In the morning, remove bread dough from freezer.  Spray a plate with Pam and place dough on plate.  Cut a length of plastic wrap and spray one side with Pam.  Loosely cover the dough with it, Pam side down.  Let bread sit for 6-8 hours.

Preheat oven to 375°.  Spread ½ tsp cornmeal out on a large cutting board.  Remove one loaf of dough from plate and place on cutting board.  Using a rolling pin or your fingers, roll or press out to form a large rectangle.  Shoot for 11x8”, but don’t stress if it’s not exact.  

Place pepperoni slices on dough, slightly overlapping.  Sprinkle with 1-1½ cups cheese, 1 tsp garlic powder, and 1 tbsp pizza seasoning.  Starting with the long side, carefully roll the dough up, making it as tight as you can.  Bring the far edge up and pinch the edge to the roll to seal it up.  Pinch the edges of the log together to seal the ends. 

Transfer log to a baking sheet (I use stoneware), with the seam side down.  Brush top with 1 tbsp melted butter and sprinkle with 1 tbsp Parmesan and ½ tsp Italian seasoning.

Repeat with the second loaf of dough and remaining ingredients.  Bake for 20-25 minutes or until bread is golden brown.  Remove from oven and let sit 10 minutes before cutting.  Cut into 1” thick slices.  Serve with pizza sauce for dipping.

Makes 6 servings as a main dish, 12 as a party appetizer.

Note: If you don't have time the day of to let the dough thaw and rise for 6-8 hours, you can do that part the day before, then refrigerate overnight.  Let it come back to room temperature the next day before proceeding with the recipe.

Even though it's super easy, I took a few pics of the process.

 This is what my dough looked like after thawing and rising.  It got crazy big!

 I was fortunate to have a handy dandy kitchen assistant on the day I took these pics.

 Press or roll dough out to a rectangle shape.

 Have your lovely assistant place the pepperoni on.

 Don't let her sneak too many pieces of pepperoni!

 I used turkey pepperoni, so that's why they are kind of curly-looking.  Regular pepperoni will lay more flat.  If you use regular pepperoni, I suggest blotting it well with paper towels after laying it on the dough to remove some of the extra grease.  

 Layer on the cheese.  Don't be stingy!

Then top with pizza seasoning.

 I used Penzeys, of course. This stuff rocks. I use it any recipe that has pizza flavors going on.

 Roll that baby up.  Pinch the seam together.

 Brush with melted butter and sprinkle with more seasoning and Parmesan. I used Tuscan Sunset, which is a different Italian-style seasoning, but you can use the same seasoning you used inside.  You can even omit it if you want.

 This is how it looks coming out of the oven.  Isn't it gorgeous?


I cut them into 1" slices when I made them for dinner.  You could slice them a bit thinner if making them for party appetizers.  Just don't get too skinny or the filling might fall out.  Serve with your favorite marinara sauce for dipping.  

These pepperoni rolls would be a huge hit at any party, let alone a Super Bowl party.  I have made them for dinner a couple of times and they are always a huge hit with my family.  Served with a nice salad, they make a great "fun" dinner.  

Secret Recipe Club resumes on Monday; come back to see what fun thing I made.  (Here's a teaser: it's perfect for the next great holiday coming up.)

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