This recipe is a combination of my mother-in-law‘s famous pizza rolls that she served on holidays and special occasions. I remember smelling them when Eric and I were dating. Once we were married, he insisted that I learned to make them. For a couple years I made them exactly how she did, but then learned a few tricks to make it easier and quicker. I also gave it some extra flavor with adding the spices and egg wash.
You can also make this these pizza rolls as the meal the main meal for lunch or dinner and add a nutritious twist by adding some whole wheat in the dough. Here is a great recipe for that! And here is our favorite instant yeast recipe.
Ingredients
- Pizza dough, store-bought or make your own dough
- 20 Pepperoni, deli-cut
- 12 oz. Mozerella cheese
- salt, pepper, Italian seasonings
- Egg wash
Instructions
- Make the dough. Choose a recipe above or use premade dough.
- Roll out the dough about 12“ x 18“
- Egg wash the entire dough. this will give a really nice texture without getting the dough getting soggy. Start 1/2 inch from the ends and layer pepperoni and then cheese in that order.
- Fold the short ends over the pepperoni and cheese. Now you are going to roll the long ends over itself, like you would a jelly roll. keep rolling until you reach the ends. gently pinch the dough together to make a seal, careful not to rip the dough and roll it on Seal facing bottom.
- Now this is the part that makes cooking a breeze and super fast. Get a sharp knife and cut 1 inch sections all the way down the roll so that you have inch slices.
- Spray your cookie sheet with cooking oil. Place each 1 inch roll pepperoni side down and brush your egg wash on top.
- sprinkle with salt and Italian seasoning.
- Bake at 4:25 for 15 minutes keeping an eye on it making sure the dough is cooked. Ovens will vary. Test the middle of the thickest dough and make sure it has reached 190°. Let them cool for about five minutes and they are ready to eat.
- Don’t forget to heat up some tomato sauce for dipping. Enjoy!