PEPPERONI PIZZA ROLLS
We give traditional pizza a twist by rolling up the usual toppings in egg roll wrappers, then deep-frying them. Yum! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 14 egg rolls.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the pepperoni, mushrooms, green pepper, Parmesan cheese and pizza seasoning. Place an egg roll wrapper on a work surface with a point facing you; place a piece of string cheese near the bottom corner. Top with about 2 tablespoons pepperoni mixture., Fold bottom corner over filling. Fold sides toward center over filling. Using a pastry brush, wet the top corner with water; roll up tightly to seal. Repeat with remaining wrappers, cheese and filling., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with pizza sauce.
Nutrition Facts : Calories 326 calories, Fat 21g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 682mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
PEPPERONI PIZZA ROLLS WITH HOT HONEY
Rolled and twisted with pepperoni and lots of cheese, this skillet snack goes from great to outstanding with a drizzle of hot honey.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 16 pepperoni pizza rolls
Number Of Ingredients 7
Steps:
- Preheat the oven to 400˚ F. Melt the butter with the garlic in a saucepan.
- On a work surface, roll out the pizza dough into an 8-by-18-inch rectangle. Brush with one-third of the garlic butter and top with 1 cup mozzarella. Arrange pepperoni slices along one long side of the dough, then continue adding pepperoni to cover half of the dough. Tightly roll up the dough into a log, starting with the pepperoni side, then slice into 16 rounds.
- Arrange the rounds, cut-side up, in an oiled 8-inch cast-iron skillet and brush with the remaining garlic butter. Bake until golden, 20 to 25 minutes. Sprinkle with more mozzarella and continue baking until browned, about 10 minutes. Drizzle with hot honey before serving.
PEPPERONI ROLL
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
- For the pepperoni roll: Preheat the oven to 375 degrees F. Lightly oil a rimmed baking sheet.
- Roll the dough out into a rectangle 1/4 inch thick. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
- Leaving a 1/2-inch border, cover the dough with the sliced pepperoni. Cover the pepperoni with the mozzarella. Fold over the outside edges of the dough and roll up lengthwise like a jelly roll.
- Transfer the roll to the baking sheet, seam-side down. Make 6 shallow cuts on an angle on the top of the roll. Brush with the oil and sprinkle with the Parmesan. Bake until golden, 25 to 30 minutes.
PEPPERONI ROLLS
These are the amazingly unique pepperoni rolls found in almost all convenience stores in West Virginia and Southwestern PA. A slightly sweet fluffy dough with spicy pepperoni makes for a delicious treat!
Provided by kaoscarson
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h10m
Yield 20
Number Of Ingredients 9
Steps:
- Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.
- Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
- Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.
- Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 31.6 g, Cholesterol 42.6 mg, Fat 10.3 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 458.5 mg, Sugar 7.7 g
PEPPERONI AND CHEESE ROLLS (MADE WITH PIZZA DOUGH)
Adjust all ingredients to taste to taste. The amount of pepperoni and mozzeralla cheese you use will depend on how large your slices are, so the amounts listed are only estimated. Salami may be used in place of pepperoni or use both, prep time does not include making the pizza dough, I use recipe#119387 or recipe#164371 will work fine, or use your own favorite pizza dough recipe. Feel free to add sliced onions if desired.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 45m
Yield 4 rolls
Number Of Ingredients 9
Steps:
- Set oven to 400 degrees (set oven rack to second-lowest position).
- Prepare a large lightly greased baking sheet.
- Slice the pizza dough into 4 even pieces.
- Roll out 1 piece into a 10-inch round on a lightly-floured surface, then brush the top of the dough with a small amount of olive oil.
- Sprinkle about 2 tablespoons grated parmesan cheese over the dough, then black pepper to taste.
- Arrange one-fourth (in one even layer) of the pepperoni slices, mozzeralla cheese slices and then the roasted red bell peppers.
- Sprinkle salt and black pepper over the peppers if desired.
- Roll up the dough round, then tuck ends under and pinch to seal.
- Prepare the three remaining rolls in the same manner.
- Arrange on a baking sheet.
- Brush lightly with egg, then if desired sprinkle lightly with kosher salt.
- Cut three (1/2-inch) slits into the top of the dough to allow steam to escape.
- Bake for about 25-30 minutes.
Nutrition Facts : Calories 528.6, Fat 40.7, SaturatedFat 20.6, Cholesterol 170.3, Sodium 1632.6, Carbohydrate 3.8, Fiber 0.3, Sugar 1.2, Protein 36
HOMEMADE PEPPERONI PIZZA
Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!
Provided by Contadina
Categories Trusted Brands: Recipes and Tips Contadina®
Yield 6
Number Of Ingredients 16
Steps:
- For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
- For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
- Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
- Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
- For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
- Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.
Nutrition Facts : Calories 590 calories, Carbohydrate 60.4 g, Cholesterol 47.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1408.3 mg, Sugar 5.5 g
PIZZA ROLLS
Our family just loves my husband's version of store-bought pizza rolls. They take some time to make, but they freeze well so we get to enjoy the fruits of our labor for a long time! -Julie Gaines, Normal, Illinois
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 32 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal., In a Dutch oven or deep cast-iron skillet, heat 1-2 in. of oil to 375°. Fry pizza rolls until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, serve with additional pizza sauce.
Nutrition Facts : Calories 297 calories, Fat 19g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 537mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
PIZZA ROLLS USING PILLSBURY REFRIGERATOR BISCUITS
The ultimate in comfort food! These are delicious crowd pleasers that disappear before they've had time to cool.
Provided by licked_cupcake
Categories Breads
Time 30m
Yield 8 pizza rolls, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Flatten biscuits; layer a pepperoni slice, cheese square and another pepperoni slice on biscuit. Gather edges and pinch closed at top. Place rolls in a small greased pan. Brush tops with egg, sprinkle with Italian seasoning, garlic powder, and parmesan cheese. Bake for 20 minutes. Serve with warmed marinara sauce.
- Tip: to keep the top from browning too much before baking is complete, cover with tinfoil.
- Tip #2: If you prefer more filling and less dough in each roll, then cut each biscuit of dough in half lengthwise through the middle (like a hamburger bun) and make each roll using half a biscuit rather than an entire biscuit. The dough cuts best using a serrated knife (bread knife) when the dough has barely been pulled from the fridge and is still chilled. I prefer this way.
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- Spread with the marinara sauce, leaving a 1-inch border all around, then sprinkle with the parmesan, oregano and salt.
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