Pepperoni Pizza Rolls (Chrusties)
Mix up pizza night and make up a batch of these Pepperoni Pizza Rolls. They're quite tasty when served with ranch dressing!
Servings: 24 servings
Calories: 102kcal
Ingredients
- 1 batch pizza dough homemade or store-bought *see note below
- 1 Tbsp butter melted
- 2 tsp garlic minced
- 2 tsp Italian seasoning
- 2 cups Provolone cheese
- 4 oz. pepperoni
- Ranch dressing for dipping
Instructions
- Line two baking sheets with parchment paper; set aside.
- Preheat oven to 425°F.
- Divide the pizza dough into two equally-sized pieces of dough.
- Working with one piece at a time, roll the dough into a large rectangle (roughly 6”x12”) on a well-floured countertop.
- Brush the dough with half of the melted butter.
- Lay the dough lengthwise, and sprinkle half of the minced garlic, half of the Italian seasoning and half of the Provolone evenly over the dough. Layer half of the pepperoni on top of the Provolone. (Tip: Leave a little bit of room on each of the long edges. This will make it easier to roll the dough and pinch it together.)
- Starting with one of the long edges, roll the dough into a tight cylinder. Once rolled, pinch the seam closed.
- Using a sharp knife, slice the cylinder into 12 equally sized pieces. Place the pieces cut side up on a piece of parchment paper.
- Repeat process with the remaining piece of dough.
- Bake at 425°F for 16-20 minutes, or until dough is golden brown in color.
- Serve with ranch dipping sauce.
Notes
Local pizza shops will also sometimes sell batches of their dough for a couple of dollars...and it often tastes much better than the store-bought version! Call a couple of local pizza shops in your town to see if any of them sell just their dough.
Nutrition
Calories: 102kcal | Carbohydrates: 7g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 286mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg
