This is a great, easy recipe. Over the years, it has become my go-to for when we are going out on the boat. I will throw two or three of these together, slice, and put into two 9×13 pans. They are gone in no time at all! Squatch always gives me grief, because this was the first summer I’ve made them in the 3 years we have been married, so getting them twice within 2 months, he’s over the moon!

Ingredients

  • 1 Loaf Rhodes Bread Dough
  • 1/2 Pound Shaved Pepperoni (get the big stuff, not the little slices)
  • 1/2 Pound Shaved Provolone
  • Italian Seasoning
  • Oregano
  • Grated Parmesan
  • 1 Egg
  1. Proof the dough. I usually take the loaf out the afternoon before, and let it thaw and start to proof in the fridge.
    • Grease a bowl (either with spray or butter)
    • Toss the loaf in the bowl
    • Grease one side of saran wrap (again, spray or butter) and loosely cover the bowl
    • The next day, take the dough out of the fridge, it should be mostly thawed, and let it finish proofing on the counter
  2. Pre-heat your oven to 350 degrees.
  3. Line a baking sheet with parchment and place a flat rack on top (you can use a meat rack or a cooling rack). You don’t need to do this step, but it keeps the bottom of the roll from getting soggy from the pepperoni juice.
  4. Lightly flour your counter and roll the dough out to a roughly 12×6 rectangle.
  5. Lightly sprinkle your Italian Seasoning and Oregano onto the dough.
  6. Lay out the pepperoni, slightly overlapping each piece.
  7. Cover the pepperoni with a light dusting of parmesan.
  8. Lay out the provolone on top of the pepperoni.
  9. Roll the dough up, along the longer edge.
  10. Place the dough on the sheet pan or rack.
  11. Make an egg wash and brush it on top of the roll. You can lightly sprinkle your seasoning and parmesan on top if you like.
  12. Bake for 25-30 minutes.
  13. Let the roll cool 5-10 minutes before slicing and serving.

This is such a simple and delicious recipe. You can truly make it your own by adding your unique spin. I have always used a pizza cutter to slice the roll; it works better than a knife.

Update 30 Sept. 2019:
When you’re at the deli, be sure to ask for the pepperoni and provolone to be shaved. If it is any thicker (especially the pepperoni), it will be extremely difficult to roll up.
We made these again yesterday for game day, and added a thin layer of sauce and some sausage as well. It was delicious! We heated up the leftover sauce to to dip the slices in, and man, was it delicious!

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