Prepare rolls recipe (or your favorite bread recipe).
Let rise.
With greased hands flatten each roll on a floured surface. Cover within 1/8-inch of the edge with a thin slice of Velveeta. Then top with thin slices of pepperoni, ham or other.
Roll up and place in greased pan.
Let rise.
Bake at 400\u00b0 for 10 minutes, then turn oven down to 350\u00b0 for 15 minutes or longer until done (cheese and meat can be more or less to taste).
ooking spray.
If using crescent rolls: Unroll dough; separate dough into
Separate crescent rolls into two pieces.
Flatten and pinch together seams.
Brush pepperoni stick with egg yolk and cover with flour.
Place on flattened rolls and tuck ends under.
Repeat with second pepperoni stick and remaining half of rolls.
Bake on ungreased cookie sheet at 350\u00b0 for 15 minutes or until golden brown.
Cool about 5 minutes and slice into 1-inch pieces.
Follow your recipe for butter rolls or pan rolls in your bread machine cookbook.
When finished, divide dough into 12 rolls.
One at a time, flatten and spread dough.
Place 10 or 12 slices of pepperoni on one side of the dough.
Place 1 tablespoon mozzarella cheese on the pepperoni.
Fold the other side of the dough over the pepperoni and cheese and seal the edges.
Repeat the process for the remaining rolls.
Bake according to your bread machine recipe. Enjoy!
Lay out crescent rolls.
Place 4 slices of pepperoni on each (top with two) and then 1 tsp cheese on each.
Roll up, starting with large end first, like a crescent, and bake at 375 for 15 minutes.
ough for No-Knead Flatbreads Recipe #387518.
Prepare 2 large
Cut a plug out of one end of each of the (6) rolls and remove the bread center.
Stuff each roll with 3 slices of Pepperoni.
Then Stuff each with 1 slice of provalone cheese.
Replace bread Plug and Bake following package directions.
Then just sit back and enjoy the raves!
Grease hands and make rolls the same way as for yeast rolls. Place a piece of pepperoni (about 1 inch) wrapped in 1/2 slice American cheese in the center of each roll and wrap the dough around it, sealing edges.
(Hands dipped in flour make rolling and sealing the dough easier.)
Let rise to double in size and bake the same as yeast rolls (350\u00b0).
Separate dough into triangles.
Pat out each triangle.
Place 3 pepperoni slices slightly overlapping on the center of triangle. Top with cheese.
Roll starting with short side of triangle. Place point side down on ungreased cookie sheet.
Bake at 375\u00b0 for 10 to 14 minutes or until golden brown.
Unroll dough. Do Not cut into triangles leave in squares. Place 6 to 8 pepperoni or as many as you want in each square. Roll them up; brush with butter and place on cookie sheet. Bake at 350\u00b0 for 10 to 15 minutes.
Cut pepperoni slices into strips.
Combine pepperoni, cheese, lettuce, carrot, radishes, red onion and tomatoes in a large bowl. Blend together dressing and mustard. Pour over pepperoni mixture. Mix well.
Cut the end off of each roll. Hollow out the roll leaving a roll shell. (you can reserve the centers for bread crumbs).
Divide pepperoni mixture evenly among the rolls. Replace tops. Wrap well and refrigerate several hours.
Let stand at room temperature 30 minutes before serving.
Thaw dinner rolls and allow to rise in warm place until about double in size (approximately 3 hours).
Flatten roll dough (each one separately) on cutting board or plate.
Put 4 or 5 pieces of pepperoni and a generous amount of Mozzarella cheese.
Roll into a ball, keeping pepperoni and cheese inside.
Bake on cookie sheet according to directions on rolls or until golden brown (approximately 12 to 15 minutes).
Preheat oven to 350\u00b0.
Spread 1 package rolls on cookie sheet. Beat together cream cheese, sugar and egg yolk.
Spread over layer of crescent rolls.
Spread the other package of crescent rolls over cream cheese layer.
Brush with egg white.
Press in sliced almonds.
Bake at 350\u00b0 for 25 to 30 minutes.
quare. Place 3 slices of pepperoni down the center of each
lace 4-5 slices of pepperoni in the middle, overlapping but
f pepperoni to each roll and roll up.
Place rolls to
Grease cookie sheet.
Place frozen rolls on cookie sheet.
Let rolls rise in a warm area.
After rolls have doubled in size, press roll flat.
Place 2 pepperoni and Mozzarella cheese in the center. Fold dough and place on cookie sheet.
Let rise again for approximately 30 to 45 minutes.
Bake at 350\u00b0 until golden brown. Brush with butter and sprinkle Parmesan cheese on top.
Let rolls rise.
Press rolls down flat with slice of pepperoni.
Top with cheese and fold.
Roll up and close ends. Place rolls on greased baking sheet and bake until light brown at 350\u00b0.
Let rolls thaw.
Pat out each roll into a circle.
Place 3 or 4 slices of pepperoni and a little Mozzarella cheese on each roll. Wrap dough up around mixture to form roll.
Let raise on greased cookie sheet.
Bake at 375\u00b0 until golden brown.
Serve warm or cold.
Cook chicken; cool and cube. Blend all ingredients (except rolls). Separate crescent rolls. Spoon chicken mixture onto crescent rolls. Seal rolls around mixture and put into baking pan. Bake in preheated 350\u00b0 oven for 20 to 25 minutes.