Pepperoni Roll RecipeWritten by CMP on December 31, 2008
Once again I need to give credit to The Drummer Boy for a recipe. He gave me this one over the phone one day and it's so unbelievably easy and delicious that I make one every time I whip up a batch of pizza dough.
- Homemade Pizza Dough (use 1/2 of the dough resulting from this pizza dough recipe)
- 1/4 Lb Slicing Pepperoni (ask the deli man to slice it thin, please)
- 1/4 Cup Grated Romano Cheese
- 3 Tbs Milk
- 1/2 Tsp Kosher Salt
- 1/2 Tsp Freshly Grated Black Pepper
Preheat your oven to 400 degree.
Roll out the pizza dough into an oval shape about 1/8" thick. Leaving 3/4" around the edges, distribute the pepperoni evenly, fully covering the dough (except the 3/4" around the edge, of course). Sprinkle the cheese over the pepperoni then brush the edges with milk.
With the dough facing you length-wise roll it up like a jelly roll, keeping it tight. Having the pepperoni sliced thin really helps here. Transfer the roll to a baking dish and brush the top with milk. Apply the salt and pepper evenly across the top of the roll, then bake for 20 minutes.
Slice and serve hot or warm.