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Instructions |
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Lay a sheet of plastic wrap on the counter about 18" long. Carefully unroll crescent roll dough on the center of the plastic wrap. Roll or pat out the dough until you have a smooth rectangle with no holes in it. It doesn't have to be too thin or too neat.
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Sprinkle the cheese evenly over the dough, pressing down lightly with your hands. Using a blender or food processor, chop the pepperoni slices until coarsely ground. Sprinkle the pepperoni evenly over the cheese, pressing down firmly with your hands.
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Carefully roll the dough around the filling jellyroll style, starting with one long side. It's important to keep the roll tight so the filling doesn't fall out when you slice it. If the cheese and pepperoni slide around as you roll, unroll the dough again and press the toppings down more firmly, or make two small rolls instead. Wrap the plastic wrap tightly around the roll, twisting the ends. Refrigerate or freeze until serving time.
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To serve, preheat oven to 375 degrees. Unwrap the dough and slice into 12 equal portions. Arrange the slices on a non-stick cookie sheet (or one sprayed with Pam). Reassemble any slices that start to unroll - it's okay if they are a little sloppy. Bake until golden brown, about 10 to 15 minutes and remove from the cookie sheet while hot.
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Originally Submitted
11/18/2008
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