Cheesy Pepperoni Rolls


A tradition in North Central West Virginia where I grew up, and Western Pennsylvania where my mom was raised, pepperoni rolls are sold in bakeries, at gas stations, and at bake sales. This easy recipe was taught to me by my dad, who decided I needed to learn to cook at an early age. These can be eaten warm or cold. We often cut them open, add Italian style peppers and extra cheese and reheat them. (You may choose to make all 5 loaves at once or only 1 or 2. I often keep dough in the freezer and

5 rolls (1 package) frozen bread dough
1 package sliced pepperoni
Shredded cheese, such as cheddar, cheddar jack, or mozzarella
Stick butter or margarine
1. place bread dough in cake pan (up to 3 rolls for a 13x9 inch pan, giving plenty of space between to let rise) or in loaf pans and cover with plastic wrap. Follow directions on packaging to let rise.I often use the quick rise method, but it is your preference. 2. preheat oven to 350 degrees and spray a baking sheet with nonstick cooking spray. 3. Take bread a loaf at a time and slice into 7 pieces. 4. Flatten each slice of bread dough into a circle about ΒΌ inch thick. Place 5-8 slices of pepperoni and 1 tsp cheese on each bread slice. Roll the dough around the filling and then bring the ends toward the center to tightly close the roll. 5. Place the 7-8 rolls on the baking sheet and bake for 15 minutes or until golden on top. Once removed from the oven rub the top with butter or margarine and place on a cooling rack. 6. Repeat with remaining bread dough, pepperoni, and cheese.


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