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Saturday, February 04, 2006

Good and (not) good for you 

I posted this on my own (new! new!) blog, and have been thinking about them ever since. As I mention there, I learned only recently that they're apparently a regional thing. Bread and pepperoni, who'd have thought? Where I grew up, they were everywhere.

Pepperoni Rolls
1 lb Bread dough
  • 1 T oregano
  • 6 oz sliced pepperoni
  • 8 oz shredded mozzarella (optional)
  • 2 T oil
  • 1/4 c flour
  • Grated parmesan
  • On a floured surface, roll out dough into 12" x 16" rectangle. Sprinkle oregano over dough. Spread with pepperoni and cheese. Starting with long side, roll up jelly-roll style. Cut into 12 rolls. Place on a 9" x 13" pan sprayed with non-stick cooking spray. Sprinkle rolls with parmesan cheese. Cover with plastic wrap that has also been sprayed. Let rise until double in size. Remove wrap. Bake at 350F for 15-20 minutes. Serve warm or at room temperature.


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