Pepperoni Roll is similar to Sausage roll in that it makes great party food. It is even easier to make and holds up even better over time since there are no eggs in it. Serve it with pizza or marinara sauce to dip the slices in.
1 lb refrigerated bread/pizza dough
2 - 4oz sliced pepperoni (enough to cover the rolled out pizza dough evenly without overlap, depends on the thickness of the slices, but thinly sliced pepperoni is best)
8oz shredded cheese (I typically use half mozzarella and half pepperjack, but cheddar, provolone, etc would work)
1/4 cup Romano (or Parmesan) cheese
1/2 tsp oregano
1/2 tsp basil (or sub 1 tsp Italian seasoning mix for the oregano and basil)
Hot red pepper flakes to taste
1 Tbsp butter
1-2 cloves garlic, minced
Marinara sauce for dipping (optional)
Heat oven to 375
Measure a sheet of tin foil (or parchment paper) slightly larger than a cookie sheet. Roll the dough into a rectangle that will fit inside the cookie sheet (it will expand when it bakes so leave room on the long side). Be careful not to roll too thin or the dough may break when rolled up and cause a mess.
Sprinkled the shredded cheese evenly across the rolled out dough, leaving an inch on all sides clear. Lay pepperoni slices evenly across the shredded cheese, in rows not quite touching. Evenly sprinkle with the spices and the Romano cheese.
Carefully roll the dough up from the long side into a log of rolled up dough and filling. This works best with an extra set of hands to hold one end of the roll in place while the other end is gently tucked under itself. Pinch the seam and ends of the roll sealed. Roll the sealed up dough roll onto the tin foil, seam side down, and lift the foil onto the cookie sheet. Gently cut 3 or 4 small slashes across the top of the roll to release steam.
Melt the butter on low heat in the skillet and gently saute the minced garlic until it is fragrant and just barely starting to color. Generously brush the garlic butter on the top of the pepperoni roll just before putting it in the oven.
Bake for 20 minutes or until lightly golden and the dough is cooked through. Tapping on the roll should produce a hollow sound. Cool until safe to touch, then transfer to a cutting board and slice into 1/2" - 1" slices for serving. Much like pizza, this roll is good at any temperature, steaming hot from the oven, cold from the fridge, and everything in between. Leftovers reheat well and keep for up to 4 days in the fridge.
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