Pepperoni Roll Up
User Reviews
5
Pepperoni Roll Up
Description
Pepperoni Roll Up starts with bread dough rolled into a square and layered with overlapping slices of pepperoni seasoned lightly with Italian herbs. A blend of mozzarella and Parmesan cheese adds richness inside the roll. After rolling into a loaf, a topping of melted butter mixed with Parmesan and garlic powder is brushed on to enhance browning and flavor. Baking yields a golden crust with a tender, flavorful interior filled with melted cheese and pepperoni slices. The roll is sliced and served warm alongside marinara sauce for dipping, making it a satisfying, snackable dish.
This recipe suggests avoiding watery or crunchy fresh additions unless precooked to prevent sogginess. Pizza dough can substitute for bread dough but requires adjusted cooking time. To prevent excessive browning, the loaf can be tented with foil during baking. An instant-read thermometer confirms the dough is cooked through, ideally reaching 190°F. The recipe serves about six portions.
Ingredients
- 1 pound bread dough 1 loaf, frozen
- 16 lices pepperoni or salami, thinly sliced, slices
- 1 teaspoon Italian seasoning divided
- 1 ½ cups mozzarella cheese shredded
- ¼ cup Parmesan Cheese shredded
Topping
- 1 tablespoon butter melted
- ½ tablespoon Parmesan Cheese shredded
- ⅛ teaspoon garlic powder
- ½ cup marinara sauce for dipping
Instructions
- Thaw the bread dough according to package directions.
- Preheat the oven to 350°F and line a baking sheet with parchment. Roll dough out into a 12x12 square.
- Roll dough out into a 12x12 square.
- Lay pepperoni over the dough, slightly overlapping the pieces. Sprinkle with ¼ teaspoon of Italian seasoning.
- Top with mozzarella and parmesan cheese. Roll up and place seam side down on a baking sheet.
- Combine the topping ingredient in a small bowl and brush over the loaf.
- Bake 40-50 minutes or until golden. Serve warm with marinara sauce for dipping.
Notes
- Cook any watery or crunchy add-ins like mushrooms or bell peppers before rolling inside to avoid soggy texture.
- Pizza dough can replace bread dough if needed; adjust baking time accordingly.
- If the roll browns too quickly, loosely cover with foil to prevent burning.
- Ensure the internal dough temperature reaches 190°F to confirm it is fully baked.
- This recipe yields approximately six servings per loaf.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342 | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 819mg | 34% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 377IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 205mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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