Pepperoni Pizza Rolls

You know, sometimes I have cravings.  No, I'm not pregs, sorry.  A lady can have a craving without being knocked up, geez.  Anyway, the other night I had a craving for pizza and I had half of this recipe sitting in my fridge.  But, we just had this awesome Mexican Breakfast Pizza so I didn't want to do the traditional thing. So I thought to myself, calzones?  Meh.  Stromboli? Meh.  Pizza Rolls....YES! Pizza Rolls.  And that my friends is how this recipe was born.  

Start by heavily flouring your working surface.

Roll out the dough.  To be honest with you, I would leave it a little thicker than this.  I like my rolls to be a bit more "bready" while Mr. Schwartz asked how I got them to be so wafer thin and like them.  So, you do what you like.

Line up those pepperonis.

And then this is just a little added somethin'....chive and onion cream cheese to be exact.  I really liked the flavor and texture this added but, if you don't have it in your fridge, don't worry, you can skip it.

Sprinkle with a bunch of mozzarella cheese.

And a dash of pizza seasoning.

Roll it up like you would cinnamon rolls...back and fourth from end to end until it is completely rolled.  Please note that this will be kinda tricky since the pepperoni slices are in there.  It could be a two person job if someone was around to help out.  Otherwise, I'm pretty sure you can handle it on your own--I did...while fighting off the dog who smelled pepperoni.  Is he at camp yet? Juuuust kidding...kinda.

See rolled.  Boom.

Slice it up also like you would cinnamon rolls. I used a serrated knife and it worked great, cutting through the pepperoni, cheese and dough.

Place them in a baking dish and into the oven they go.  These took about 15 at 375 but if you keep your dough thicker, it might take a bit more time.

Serve with pizza sauce and a nice salad.  
Move over Old Chicago....

I got this.


Pepperoni Pizza Rolls
Flour for dusting
1/2 of this recipe for Fail Proof Pizza Dough or your favorite pizza dough
40 (or so) pepperoni slices
2 tablespoons chive and onion cream cheese (optional)
2 cups shredded mozzarella cheese
1 tablespoon (or so) pizza seasoning
1 cup pizza sauce, for serving

Preheat the oven to 375 degrees.

Start by heavily flouring your working surface.  Place the dough in the middle and work it into a rectangle that is 16x14 or so.  Go a little bigger if you want less "bready" rolls and smaller if you want more "bready" rolls.  Lay the pepperoni out on the dough in rows.  Top the middle row of pepperoni with a dollop of the cream cheese.  Sprinkle the mozzarella cheese over all of it then sprinkle with pizza seasoning.

Roll up the dough like you would cinnamon rolls, going back and fourth trying to keep it as tight as you can.  Slice with a serrated knife about 2 inch sections.  Place into a greased 9x13 pan.  Bake for about 15 minutes.  Check to see if they are getting golden brown.  Pop them back in the oven if they don't look all the way done.  I also poked a few in the middle, if they don't spring back a little they need a few more minutes in the oven.

Serve with warm pizza sauce.

Recipe by: Mrs. Schwartz.  Pizza Dough from: Lauren's Latest. She rocks.