I used to shy away from trying anything like this because it involved bread, and back in the day, bread and I didn’t get along. I mean as far as cooking goes. I just wasn’t fond of the whole kneeding, rolling, sticky process and usually I ended up killing my yeast in the process. Trial and error are the best teachers, and I no longer am afraid to take on the bread recipes. However, you don’t have to worry about all that kneeding or yeast or anything with this recipe, because we use – wait for it – FROZEN ROLLS. Yep, get over the guilt, go ahead and buy a bag and get on with your life!
Years ago my cousin Brenda decided to take on the daunting task of compiling a cook book comprised of recipes from the Morris family. I had inherited a ton of my grandmother’s handwritten recipes and it was a great treasure (and a relief) to have them all logged in this cookbook. No, this is not one of grandma’s recipes, it is actually cousin Brenda’s! She is a fan of the Kozi Kitchen and a wonderful person, not to mention a dear first cousin to my mom. So here’s a shout out to YOU, Brenda, I never told you that I’ve been making these wonderfully simple pepperoni rolls for years now! Thanks for putting it in the cookbook – actually, thanks for putting the whole cookbook together for all of us!
- 1 package frozen rolls (any count will do, just as long as you have enough for your fam).
- 1 large bag mozzerella cheese
- 1-2 packages pepperoni
- 1 6-oz. can Italian tomato paste
- Spray 2-4 cookie sheets with cooking spray, depending on how many rolls you will use.
- Set rolls on cookie sheets to thaw, approximately 30-45 minutes.
- Set the cheese and pepperoni each out in seperate bowls.
- Once thawed, spread out one roll at a time, holding it flat with your fingers spread apart.
- Use your free hand to sprinkle about 2 Tbsp. cheese on roll.
- Top with 3-4 slices pepperoni.
- Stretch one side of roll over to meet the other side and pinch edges together, taking care to tuck pepperoni inside (if it sticks out, the edges with come apart).
- Place rolls about 2 inches apart – you can get three rolls of three on each sheet.
- Cover with saran wrap sprayed on one side with cookie spray.
- Let rise about 1 1/2 to 2 hours.
- Bake at 375 degrees for 10 minutes.
- Combine tomato paste and 1/2 Tbsp. brown sugar and 1/4 cup of water for marinara sauce.
I usually make 27 at a time – that way we have enough for lunch the next day…just barely!
FRESHLY ROLLED ROWS