Pepperoni And Cheese Rolls Made With Pizza Dough Recipes

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PEPPERONI AND CHEESE ROLLS (MADE WITH PIZZA DOUGH)



Pepperoni and Cheese Rolls (Made With Pizza Dough) image

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

1 lb prepared pizza dough
olive oil
8 tablespoons grated parmesan cheese (1/2 cup, or to taste)
black pepper
4 ounces sliced pepperoni (might use more)
15 slices mozzarella cheese
2/3 cup purchased roasted red pepper (rinsed and chopped)
salt (optional)
1 large egg, lightly beaten

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

PEPPERONI PIZZA ROLLS



Pepperoni Pizza Rolls image

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

1 package (3-1/2 ounces) sliced pepperoni, chopped
1 cup chopped fresh mushrooms
1 medium green pepper, chopped
1/2 cup grated Parmesan cheese
1/2 teaspoon pizza seasoning or Italian seasoning
14 egg roll wrappers
14 pieces string cheese
Oil for deep-fat frying
1 can (15 ounces) pizza sauce, warmed

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.

CHEESY PIZZA ROLLS



Cheesy Pizza Rolls image

The cast-iron skillet browns these delicious rolls to perfection. My family can't get enough. Use whatever pizza toppings your family likes best. -Dorothy Smith, El Dorado, Arkansas

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 8 appetizers.

Number Of Ingredients 8

1 loaf (1 pound) frozen pizza dough, thawed
1/2 cup pasta sauce
1 cup shredded part-skim mozzarella cheese, divided
1 cup coarsely chopped pepperoni (about 64 slices)
1/2 pound bulk Italian sausage, cooked and crumbled
1/4 cup grated Parmesan cheese
Minced fresh basil, optional
Crushed red pepper flakes, optional

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough into a 16x10-in. rectangle. Brush with pasta sauce to within 1/2 in. of edges., Sprinkle with 1/2 cup mozzarella cheese, pepperoni, sausage and Parmesan. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices. Place in a greased 9-in. cast-iron skillet or greased 9-in. round baking pan, cut side down., Bake 20 minutes; sprinkle with remaining mozzarella cheese. Bake until golden brown, 5-10 minutes longer. If desired, serve with minced fresh basil and crushed red pepper flakes.

Nutrition Facts : Calories 355 calories, Fat 19g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 978mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 0 fiber), Protein 14g protein.

CHEESY PEPPERONI PIZZA ROLLS



Cheesy Pepperoni Pizza Rolls image

These pizza rolls are the perfect game day snack and a winner every time. They'll also bring new life to Friday night pizza for the entire family. Personalize the rolls with your favorite toppings, just not too many, and don't overfill or the filling will ooze out.

Provided by lutzflcat

Categories     Pepperoni Pizza

Time 35m

Yield 12

Number Of Ingredients 9

1 (13.8 ounce) package Pillsbury® classic pizza crust
1 cup marinara sauce, divided
½ cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese
½ cup thinly sliced pepperoni, cut in halves
2 tablespoons minced onion
½ teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon red pepper flakes

Steps:

  • Place pizza dough on a lightly floured work surface, and press into a rectangle. Spread a thin layer of marinara sauce on the dough to within 1/2 inch of the crust edges (you will not need all of the sauce), and top with mozzarella and Parmesan cheeses.
  • Evenly distribute pepperoni and onion over the cheeses, and sprinkle with Italian seasoning, garlic powder, and red pepper flakes.
  • Tightly roll up the dough to form a log, pinching the seam together to seal. Transfer dough to the refrigerator for 10 minutes to make slicing easier.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Using a serrated knife, slice the log into 12 individual rolls and set onto the prepared baking sheet.
  • Bake in the preheated oven until pizza rolls are golden brown in color and the cheese has melted, 10 to 12 minutes.
  • Serve pizza rolls with the remaining warmed marinara as a dipping sauce.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 18.7 g, Cholesterol 14.8 mg, Fat 7 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 2.6 g, Sodium 532.2 mg

PEPPERONI PIZZA ROLLS RECIPE



Pepperoni Pizza Rolls Recipe image

Yield 10

Number Of Ingredients 6

2 (13.8 ounce) packages refrigerated pizza crust dough
garlic salt, to taste
Italian seasoning, to taste
1 cup mini pepperoni slices (divided)
2 cups shredded Mozzarella cheese (divided)
1 (14 ounce) jar pizza sauce (for dipping)

Steps:

  • Preheat oven to 425 degrees.
  • On a lightly floured surface, roll out each pizza crust.
  • Season each crust with garlic salt and Italian seasoning.
  • Sprinkle one cup of shredded Mozzarella onto each crust.
  • Top each crust with 1/2 cup chopped pepperoni.
  • Roll up each crust into a tight log.
  • Slice into 1 inch sections with a knife or pizza cutter.
  • Place on a lightly greased baking sheet.
  • Bake for 10-12 minutes.
  • Serve with marinara sauce for dipping.

Nutrition Facts : Servingsize 1 serving, Calories 1567 kcal, Fat 59 g, SaturatedFat 31 g, Cholesterol 120 mg, Sodium 4169 mg, Carbohydrate 188 g, Sugar 26 g, Protein 93 mg

PEPPERONI PIZZA CHEESE DRIP CHIPS



Pepperoni Pizza Cheese Drip Chips image

Instead of ordering pizza for your next party, wow your guests with these crispy, caramelized, pizza-flavored cheese chips! Since everybody agrees that the best parts of a pizza are those spots where the cheese sort of drips off and caramelizes onto the pan, getting crispy, crusty, and incredibly delicious, I took those cheesy drips and made chips! Serve as-is or top with a bit of baby arugula and fold in half to eat like tacos.

Provided by Chef John

Categories     Cheese Appetizers

Time 1h15m

Yield 10

Number Of Ingredients 5

4 ounces low-moisture mozzarella cheese
4 ounces provolone cheese
2 ounces Parmigiano-Reggiano cheese
½ cup prepared pizza sauce
30 slices pepperoni

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch, half-sheet pan with parchment paper.
  • Grate provolone and mozzarella cheeses with the larger side of a box grater into a large bowl. Use the smaller side and grate in Parmigiano-Reggiano cheese. Toss with your hands to combine.
  • Scoop tablespoonfuls of the cheese mixture into 12 circular piles on the prepared baking sheet, making sure you're getting all three cheeses in each scoop. Top each circle with about ¾ teaspoon pizza sauce, then place a slice of pepperoni on top.
  • Bake in the center of the preheated oven until melted and sizzling, 12 to 15 minutes.
  • Remove parchment paper and chips to a wire rack to cool. Line the baking sheet with a fresh sheet of parchment paper.
  • Repeat Steps 3 to 5 to bake remaining 18 chips.
  • Let chips cool to room temperature, 15 to 20 minutes. Remove from the parchment paper and serve.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 1.9 g, Cholesterol 26.4 mg, Fat 9.1 g, Fiber 0.2 g, Protein 9.4 g, SaturatedFat 5 g, Sodium 420.8 mg

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