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Pepperoni Rolls

Source of Recipe

From "The Essential Pantry Cookbook" by Jen Chapin


Recipe Introduction

"These quick rolls satisfy that pizza craving without all the effort. My kids love these for a quick lunch or after-school snack. Try serving them with ranch dressing or extra marinara sauce for dipping."

List of Ingredients

â—¦ 1 (8-ounce) can crescent roll dough
â—¦ All-purpose flour, for dusting
â—¦ ½ cup marinara sauce
â—¦ 1 cup shredded mozzarella cheese
â—¦ 2 ounces pepperoni, diced
â—¦ 2 tablespoons unsalted butter, melted
â—¦ 2 tablespoons grated Parmesan cheese


Recipe

Preheat the oven to 350° F. Line a large baking sheet with parchment paper and set aside.

Turn the crescent roll dough out onto a lightly floured surface. Using a floured rolling pin, lightly flatten the dough, pressing the seams together.

Spread the marinara sauce over the dough, then top with the mozzarella and pepperoni. Starting on the longest side, roll the dough tightly into a log and cut into 12 rolls.

Place the rolls on the pan about 2 inches apart. Brush with the butter and sprinkle with the Parmesan. Bake for 14 to 16 minutes, until golden brown.

Allow to cool for 10 minutes before serving.


Makes 12 rolls
Prep: 20 minutes, plus 10 minutes to cool
Cook: 15 minutes



• Supreme Pizza Rolls:
After placing the pepperoni on the dough, top with chopped onion, bell pepper, and sliced black olives. Roll and bake as directed.