Home > Appetizers > The Butterfly Garden Cafe’s Pepperoni Rolls

The Butterfly Garden Cafe’s Pepperoni Rolls

The Butterfly Garden Cafe’s Pepperoni RollsCourier-Journal

These fantastic and super-simple snacks are easy to make, and they taste so much better than those frozen “pizza rolls” sold in supermarkets.

Williams said the quantities in the recipe are “always just a guess.” So feel free to adapt the general guidelines below to your own preference.

1-pound loaf of frozen white bread dough, thawed overnight in refrigerator (available in most large grocery stores)
Four 4-inch round slices provolone cheese
3-ounce package sliced pepperoni
Flour as needed

Heat oven to 350 degrees.

Cut dough into 8 even-sized pieces. Lightly grease a cookie sheet, and set aside.

Use a rolling pin or your fingers, dusted with flour, to flatten a piece of bread dough to a 5-inch circle. Arrange ½ slice of provolone on one half of the circle. Top with about 6 pepperoni slices, 3 over the cheese and 3 on the empty side of the dough round.

Fold in half lengthwise. On a lightly floured board, roll to flatten, pushing the roller first across the roll, then up and down the roll lengthwise. Repeat twice, ending with a roll that is about 5 inches long and 1½ inches wide. Push firmly, but gently, to prevent poking holes in the dough. Repeat with remaining dough pieces. Let rolls sit 15 minutes to allow the dough to rise a bit.

Bake 20 minutes or until golden brown. Sometimes the cheese oozes out a little.

Makes 8 rolls.

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Categories: Appetizers
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