PEPPERONI ROLLS

                 
                                                              PEPPERONI ROLLS

     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!

Ingredients:

• 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

Directions:

1. Spray 2-4 cookie sheets with cooking spray, depending on how many rolls you will use.
2. Set rolls on cookie sheets to thaw, approximately 30-45 minutes.
3. Set the cheese and pepperoni each out in seperate bowls.
4. Once thawed, spread out one roll at a time, holding it flat with your fingers spread apart.
5. Use your free hand to sprinkle about 2 Tbsp. cheese on roll.
6. Top with 3-4 slices pepperoni.
7. 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).
8. Place rolls about 2 inches apart – you can get three rolls of three on each sheet.
9. Cover with saran wrap sprayed on one side with cookie spray.
10. Let rise about 1 1/2 to 2 hours.
11. Bake at 375 degrees for 10 minutes.
12. 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