Pepperoni Roll
Created by Italian immigrants in West Virginia's coal mines, the pepperoni roll is a filling and delicious snack or lunch that couldn't be easier to make.
Yield: 12 rolls
Calories: 1kcal
Materials
- 12 frozen dinner rolls, such as Rhodes thawed and proofed according to package instructions
- 1 6.5 oz pepperoni stick
- 5 oz mozzarella
- 2 tbsp melted butter
- ½ tsp oregano
- ½ tsp garlic powder
- salt
Instructions
- Preheat oven to 400 ℉.
- Cut the pepperoni into three large chunks, about 3 - 4 inches long. Next, peel the natural casing off each piece. Then, cut a chunk in half, lengthwise. Cut the halves into 4 long, thin pieces.
- Cut cheese into long thin pieces similar in size to the pepperoni sticks.
- Pat or roll each dough ball on a large piece of wax or parchment paper into roughly 4 1/2-inches long rectangle. (Try not to flour dough surface; it could keep dough from sealing.) Place a piece of pepperoni and cheese together towards one edge, and roll the dough over. Place another piece of pepperoni and roll dough again. (Put 3 - 4 pieces of pepperoni per roll). Pinch the ends to seal.
- Mix salt, garlic powder, and oregano in melted butter. Arrange rolls seam side down on a sheet pan and brush the tops with the seasoned butter. Bake for 10 - 12 minutes.
Video
Nutrition
Calories: 1kcal | Carbohydrates: 0.1g | Protein: 0.03g | Fat: 0.004g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 0.1mg | Potassium: 3mg | Fiber: 0.05g | Sugar: 0.01g | Vitamin A: 1IU | Vitamin C: 0.003mg | Calcium: 1mg | Iron: 0.04mg