Ingredients (Makes 12 Rolls)
2 Italian/French Bread Country Home Bakers® Item #00052 (thawed)
16 oz. sliced pepperoni
1 1/2 cups shredded mozzarella
1 small jar pizza sauce
All-purpose flour (dusting)
Dried oregano (topping)
Olive oil (brushing)
12 cell cupcake pan (greased)
Preheat convection oven to 400°F
Roll out each raw dough loaf into a 12” x 12” square. Dust with flour to prevent sticking.
Use pizza cutter to cut 6 – 2” strips on each square (12 total).
Spread about 1 tablespoon of pizza sauce on each strip making sure to cover the ends. This will help the rolls stick in place.
Sprinkle 1/8 cup mozzarella cheese on each strip.
Place 5-6 slices of pepperoni on the first strip. Let pepperoni hang off the edge about ½” to create a pedal effect when rolled. Roll up the strip tightly and place in center of the greased cupcake pan, pepperoni side up. Repeat for all strips.
Let rolls proof on the benchtop covered for about 45 minutes.
Brush sides with olive oil before baking and top with oregano.
Bake for 12 minutes.