Recipe in SL Sept 2023 here
12 frozen dinner roll dough balls (such as Rhodes), thawed (from 1 [48-oz.] pkg.)
24 (3-in.) slices sandwich-style pepperoni (such as Boar’s Head) (from 2 [4-oz.] pkg.)
5 oz. thinly sliced mozzarella cheese (about 7 slices) (from 1 [8-oz.] pkg.)
4 Tbsp. salted butter, melted, divided
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/8 tsp. salt
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Working in batches as needed, pat or roll each dough ball on a large piece of wax or parchment paper into a 4 1/4- to 4 1/2-inch round. (Try not to flour dough surface; it could keep dough from sealing.)
Place 2 pepperoni slices in middle of each dough round. Tear cheese into pieces, and arrange evenly over pepperoni.
24 (3-in.) slices sandwich-style pepperoni (such as Boar’s Head) (from 2 [4-oz.] pkg.)
5 oz. thinly sliced mozzarella cheese (about 7 slices) (from 1 [8-oz.] pkg.)
4 Tbsp. salted butter, melted, divided
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/8 tsp. salt
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Working in batches as needed, pat or roll each dough ball on a large piece of wax or parchment paper into a 4 1/4- to 4 1/2-inch round. (Try not to flour dough surface; it could keep dough from sealing.)
Place 2 pepperoni slices in middle of each dough round. Tear cheese into pieces, and arrange evenly over pepperoni.
Roll up dough jellyroll style; pinch ends and seams well to seal.
Arrange dough, seam side down, 1 to 1 1/2 inches apart on prepared baking sheet.
Arrange dough, seam side down, 1 to 1 1/2 inches apart on prepared baking sheet.
Brush 2 tablespoons of the butter evenly over rolls.
Bake in preheated oven until golden brown, 10 to 12 minutes.
Stir together garlic powder, oregano, salt, and remaining 2 tablespoons butter in a small bowl until combined. Immediately brush butter mixture evenly over warm rolls. Serve immediately.
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