It seems to us that anything with pepperoni and mozzarella cheese is well loved by darn near everyone.
It really does remove some of the worries about who will eat what.
Few, if any, people leave our house looking for the nearest fast-food joint on the way home.
This recipe uses our versatile yeast dough.
Mozzarella cheese sticks are just the right size for Pepperoni Rolls.
Shredded mozzarella can be substituted, but you may find that it bakes right into the dough rather than leaving a nice cheesy middle.
Cutting the pepperoni into half slices prior to rolling makes it easier to form uniform sized rolls.
It also keeps the pepperoni from blowing out the sides during baking.
If pepperoni pizza sticks are being made at the same time as sausage rolls, I put a bit of shredded mozzarella onto the tops of the pepperoni as soon they are removed from the oven for easier identification later.
Pepperoni Rolls Leftovers
Leftovers can be frozen, but I find that they are better if I freeze them before they have been allowed to rise after rolling.
Allow the pizza sticks to sit in a warm spot of the kitchen until thawed and the dough has become a bit puffier. This might take 2 to 3 hours.
Once the pizza sticks have thawed and risen they are ready to bake as directed.
Italian Sausage that has been pre-cooked can be used in place of pepperoni slices.
Any other fillings you choose to add to the center of these pizza sticks will need to be cooked and cooled prior to stuffing.
Pizza stick filling should not be too cold or too hot. Room temperature is where I like my filling to be so that I avoid shocking or cooking the dough.
Serving Size: 1 Roll
Amount Per Serving: Calories: 318 Total Fat: 18.3g Saturated Fat: 8.8g Cholesterol: 71mg Sodium: 806mg Carbohydrates: 19.6g Fiber: 0.6g Sugar: 1.9g Protein: 18.4g
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