Total Time
45mins
Prep 10 mins
Cook 35 mins

From Southern Living.

Ingredients Nutrition

  • 1 (3 1/2 ounce) packagesliced turkey pepperoni
  • 1 (10 ounce) packagerefrigerated pizza dough
  • 1 large egg, beaten and divided
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon italian seasoning
  • pasta sauce (optional)

Directions

  1. Cook pepperoni slices between layers of paper towels in microwave at high for 1 minute.
  2. Unroll dough onto a jellyroll pan to 1/4 inch thickness. Brush lightly with egg. Sprinkle with cheese and pepperoni. Rollup, jellyroll fashion.
  3. Place dough on a lightly greased baking sheet. Curl dough into a circle pinching edges together to seal.
  4. Brush with egg and sprinkle with Italian seasoning.
  5. Bake at 375 for 30 to 35 minutes or until golden. Cut into 2 inch thick slices, and if desired, serve with warm pasta sauce.

Reviews

(2)
Most Helpful

Thank you, thank you, thank you. I followed your directions, to roll the dough Recipe #143045, fill it and bake it, but i used my own filling, i we don't use that much cheddar in france, i used some smelly cheese haha, 1 grated carrot, 1 small zucchini (sliced) and instead of turkey pepperoni (i've never heard about that ! and i was running out of chorizzo ) i used what you call canadian bacon ( in france we say "lardons"), So i cooked the canadian bacon sliced, added 4 little oignons to cook in the fat and the rest of the ingredients. I served it with basilic tomato sauce. Merci beaucoup again, we both loved this !

Elodie November 30, 2006

This is a great recipe idea! I made my own pizza dough in the bread machine and rolled it out to the required thickness, then followed the rest of the directions. I did make two other changes though. I added mozzerella cheese (didn't use as much cheddar cheese as stated); and on top of the crust I sprinkled parmesan cheese as well as the Italian seasoning. My teens loved it! Thanks for posting it!!

Color Guard Mom July 11, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a