PEPPERONI PIZZA ROLLS 16 AUGUST 2023
While going down the rabbit hole of YT Shorts, I watched a video for making PEPPERONI PIZZA ROLLS . . . However, no measurements, oven temperature or baking time were given. so I did a bit of research and looked thru THIS site, but didn't get much of anything but a nice photograph. I decided to follow the instructions for temperature on the can of PILLSBURY™ Pizza Crust and work on the measurements & baking time myself. It was a dark and dreary morning, a good time for making some comfort food. Assembly station . . .
My new acrylic cookbook holder comes in handy . . .
Rolling out the dough . . . . . . sprinkling with garlic powder (NOT GARLIC SALT!) & Italian seasoning . . . . . . the laying out of Mozzarella cheese slices (or shredded Mozzarella cheese) . . . . . . pepperoni slices, with a sprinkling of garlic powder & Italian seasoning . . . . . . tossing on shredded Parmesan cheese . . . Now comes the fun part - rolling it all up . . . This reminds me of rolling up last year's STRAWBERRY CREAM CHEESE CAKE ROLL, STRAWBERRY CREAM CHEESE CAKE ROLL REDUX, LEMON-BLUEBERRY CREAM CHEESE CAKE ROLL, RASPBERRY CREAM CHEESE CAKE ROLL, and RASPBERRY CREAM CHEESE CAKE ROLL REDUX, every one of which fell apart during the rolling process.
If put into refrigerator or freezer for 15 minutes . . . . . . the roll will - supposedly - slice more easily. For sure use a SERRATED knife, tho. During this 15 minute hiatus, turn on the oven and mix the melted butter. garlic powder, Italian seasoning & pepper . . .
. . . I used 2 tablespoons butter, 1/4 teaspoon garlic powder, 1/2 teaspoon Italian seasoning and a tad of pepper. This can be done to your own taste, of course. Ready for slicing . . . The personalized cutting board was a gift from the real estate agency when we purchased this house. I still have to carve the accent over my name. I laughed when it arrived 'cause I though we'd never use it. Obviously, I was wrong. Because I didn't roll tightly enough, I had to do some finagling with a few of the rolls . . . Into a glass baking pan; I would recommend using a metal one . . . I was able to get 12 into this square baking pan . . . . . . so I put the three extras into another pan, putting them both into the oven . . . . . . rather than moving the 12 into this pan, at the risk of having them all fall apart . . Even tho no recipe suggested it, I sprayed both pans with PAM™, just in case . . After 30 minutes at 400 F; it should have been a lower temperature . . . . . . because the top & bottom of the rolls were browned, whereas the insides were not completely baked. Brushing on the butter mixture . . . Taste Tester #1 declared this a keeper and finished off the remaining rolls for dinner. I'm not so sure; seems like a lot of work for such short-term eating. I'd rather spend the time baking something that lasts a few days (which is a major reason I dislike cooking). Having said/written that, however, I will have to make it at least once more, as we have quite a lot of pepperoni & Mozzarella cheese left over.
THE [MODIFIED] RECIPE I USED

[NO-BAKE} BOURBON BALLS WITH ORIGINAL OREOS™
REDUX HERE