16slicesun-cured pepperoni slicesuse as many as you like
.25finely grated Parmesan cheese
1teaspoonItalian seasoning
1cuppizza sauce or ranch dressingfor dipping
Instructions
Roll out your pizza dough on a well floured surface into a large rectangle. Spread pizza sauce on top of dough without going all the way to the edge.
Sprinkle shredded cheese on top of sauce, and cover with pepperoni slices. Sprinkle with grated Parmesan cheese.
Roll up narrow end to form a log. Score then slice into (12) 1-inch slices with a serrated knife.
Place in muffin tin that has been sprayed with nonstick spray, or on a parchment lined baking sheet. Cover and allow to rise until almost doubled.
Preheat oven to 375°F (190°C).
Sprinkle with Italian seasoning and bake for 10-15 minutes until golden brown and cheese is bubbly. Allow to cool slightly before serving with warm pizza sauce.
Notes
Leftovers: Allow the pizza rolls to cool completely at room temperature before storing in an airtight container or resealable plastic bag in the refrigerator for up to 3-4 days.
To freeze: Transfer cooled rolls to a freezer-safe container or freezer bag, separating each roll with parchment paper to prevent sticking. Reheat in the oven or microwave when ready to eat.
You can add or omit ingredients such as different types of cheese, chopped bell peppers, sliced black olives, additional meats like cooked sausage or bacon pieces, or any of your favorite pizza toppings.
If using a baking sheet: Seal the raw edge with a dab of water or beaten egg, or secure with a toothpick to keep them from unraveling.
Cooking times are approximate and may vary depending on each oven baking differently.