Monday, May 2, 2011

Menu Board Monday Edition #12 - Pepperoni Pizza Rolls

I have to be honest with you all.....

psst.... get closer so no one else hears my secret!


Anyhow.... now that I've confessed my sins {and support to the yummy local "pizzaria"}, I thought that I would share one of our FAVORITE "pizza" recipes with you all!  These are so good and they really are simple.  The last time I made them, I used the Lion House Roll dough recipe and doubled it.  I froze the Pepperoni Pizza Rolls that we didn't eat.  When the kids got home from school, they just pulled them out of the freezer {I put them in individual freezer bags} and microwaved them for 1 minute and they thoroughly enjoyed them.  Try it! Your kids would love ya! :) Oh!  And they can even help!  We LOVE kid-friendly recipes in our home!
Pepperoni Pizza Rolls
A From Cupboard to Cupboard original recipe
printable recipe

Either start with your favorite bread dough recipe or just use 1 frozen loaf. If you are using your favorite recipe, let it have it's first rise before rolling out. If your are using frozen dough, let it thaw then follow the following directions.
This is the recipe I use:

Lion House Rolls
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk
2 tablespoons active dry yeast
1/4 cup granulated sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine (I use BUTTER)
1 egg
4 1/2 to 5 cups all-purpose flour or bread flour (I use AP Flour)
1/2 cup butter, melted

In a large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)
Scrape dough off sides of bowl and pour about 1 tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured surface. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.

Now just roll your dough out to about 1/4 inch thick in a big rectangle just like you were making cinnamon rolls.

Now make some pizza sauce. This is the recipe I's so good!
Mix well together:
Tea's Pizza Sauce
1 can tomato sauce
1 can tomato paste
1 Tablespoon oregano
1 clove garlic, minced
1 1/2 tsp basil
1/2 tsp sugar
1/2 tsp onion salt

Spread the pizza sauce on your rectangle of dough. I just use the back of the spoon to spread it evenly across the dough. Make sure to go to all edges.

I used a combination of shredded parmesan cheese, mozzerella cheese, and colby jack cheese. Then cover with slices of pepperoni.

Now simply roll it in jelly-roll style as if you were making cinnamon rolls. Cut into 3/4-1" slices and place on well greased cookie sheet. Bake at 375 degrees for 15-20 minutes or until golden brown...

Serve with remaining warmed pizza sauce!

Happy Cooking


  1. Could you use pizza dough or does that change it too much?

  2. Sounds like a tasty treat indeed! Hope you enjoyed dinner out, its always nice to have someone else cook AND do the dishes :)

  3. Wonderful rolls...I do love pizza in all its many forms.

  4. I love anything pizza! I will have to try these. Especially because of the Lion House Rolls. I hear they're amazing and they look simple enough!

  5. Fran... to answer your question... I'm sure you could use pizza dough, however they would not look the same. Pizza dough and roll dough would rise differently I think. I'm sure they'd still taste fabulous! :)


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