QCSAHP - Pepperoni Rolls

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 817.2
  • Total Fat: 51.3 g
  • Cholesterol: 107.4 mg
  • Sodium: 2,043.4 mg
  • Total Carbs: 58.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 30.3 g

View full nutritional breakdown of QCSAHP - Pepperoni Rolls calories by ingredient
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Hard Deli 100 Hard Deli 100
Number of Servings: 4


    1 each Pizza Dough
    4 slices Cheese, Provolone
    48 each Pepperoni
    4 1/3 ounces Tomato, whole
    2 1/2 ounces Tomato Sauce
    1 ounces Tomato Paste
    1/6 teaspoon Oregano
    1/6 teaspoon Basil
    1/6 teaspoon garlic
    1/6 each Bay Leaves
    1/6 tablespoon Onion, minced
    1/2 cup Ranch Dressing


To Prepare for Group:
1. Roll pizza dough out to > 24". Cut it into 8 slices.
2. Place 1/2 slice (moon shape) of provolone on each slice.
3. Place 6 pepperonis on each slice on top of the provolone.
4. Take each slice by the outside edge. Pinch it, pull it, and fold it over.
5. Roll each slice into the middle, give one good squeeze to get most of the air out and shape.
6. Dust with flour and place on wax paper separate from each other.
7. Bag and freeze 8 for each family.
8. Place tomato, tomato sauce, tomato paste, oregano, basil, garlic, bay leaves, and minced onion in a pot.
9. Bring to a boil then reduce heat to simmer for 2 hours.
10. Cool and place in the refrigerator.
11. Leave it in the refrigerator for 1 day.
12. Pour 1/2 cup into each bag.
13. Seal, flatten, and freeze.
14. Bag ranch dressing (or label a packet mix) for each family

Cooking Day:
1. Thaw.
2. Preheat oven to 500 degrees.
3. Place rolls on a cookie sheet.
4. Cook for 8-10 minutes or until they are golden brown and the cheese is bubbling out.
5. Use olive oil or shortening on top to help brown if needed.

Number of Servings: 4

Recipe submitted by SparkPeople user JLOHERN.

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