Thursday, September 15, 2011

GAMEDAY: Pizza Roll

This looks so good and I can't wait to try it myself!


1 1/2 – 2 cups shredded low-fat, part skim mozzarella cheese
1/4 cup – shredded parmigiano reggiano cheese (Not the stuff in the green Kraft can!) 
Sliced pepperoni (quantity depends on how much pepperoni you like) 
1 can of Pillsbury French bread dough (DO NOT use the pizza dough in a can, as it yields tougher   crust.)
One jar of pizza sauce, or homemade sauce of your choosing
Olive oil
Garlic powder and dried oregano (Most of the time I prefer fresh herbs, but there are times and places where dried works better and this is one of them.)

Pre-heat oven to 375 degrees Fahrenheit   

Dust your clean counter top with flour. Once you’ve popped open your can of bread dough, you’ll see there is a small seam on the roll. Gently pull open that seam and unroll the dough.

Lightly brush about a tablespoon, tablespoon and half of olive oil over the dough. If you do not have a pastry brush, use your clean hands to massage the oil over the dough. (You washed your hands, didn’t you, mister?)

Cover the dough with a layer of pepperoni. (If you are like me, you might have already eaten half the pack just working towards this step. With luck, you still have enough left for this project.)

Now, I just put the pepperoni on uncooked, but the person who taught me this recipe would microwave the pepperoni between paper towels for a minute to pre-cook it and get rid of some of the excess oil. Depending on how much you drink you might want that oil, so I leave that decision up to you.

Sprinkle the mozzarella cheese evenly over the pepperoni, followed by a little of the parmigiano reggiano. 1 1/2 cups will be more than enough, but since packages of shredded cheese come in 2 cup sizes, I will not judge if you use the whole bag.

Give a couple of shakes of the garlic powder to the top. Be sure to crush the dried oregano between your fingers before putting it on the loaf as to release the oils from the leaves. (This also makes for smaller pieces that are less likely to get caught in your teeth.)

Carefully roll the dough back up, thinner end to wider end. (When you unroll the dough, you will notice one end is wider than the other. Why this is, I do not know, but it seals the loaf better to roll from skinny to fat.)

Crimp the ends together and place on your baking sheet. (Save yourself some clean-up time later by lining your pan with either parchment paper or foil. Halftime is for worrying about why the offensive line isn’t doing a better job blocking, not dishes.) Brush with a small amount of olive oil.

Bake for 35 to 45 minutes. The oven will get quite hot, so do not let over-eager pizza loafers sit like this for too long lest they burn their noses.

                              The pizza loaf should take on this golden brown color when done.

 Let cool for a few minutes, then slice into 1-2 inch wide sections.

Serve with pizza sauce of your choosing. (Although I generally enjoy my slices plain.)


  1. Those would be better if you cut them in spirals and baked them cut up. They would look like cinammon rolls and they wouldn't lose so much stuffing if done that way. If you cook it rolled up like that and cut it when done you get pockets of air and it's like where's the cheese? Nothing but air and pepperoni!!! LOL. Or maybe I just loove cheese so much I'd want it all there!!!

  2. Well they still looks like they have a good amount of stuffing in them. Plus if you cut them first, the cheese would probably melt out onto the cookie sheet.

  3. UMMMMM I tried to make this bc I was too lazy to make a homemade pizza and whoa I am MAD!!! I got what I still believe is the right dough. Same brand and everything. But the can says French loaf not bread. It was the only kind of French bread that Publix had. The dough came out w NO seam whatsoever. I carefully tried to peel from a dough with no crease no seam no anything!!!! Arrrrrrrrrghhhh!!!!! IMPOSSIBLE!!! the dough ripped and resembled meat cut to make a bigger filet! Tried to roll out the dough w a rolling pin and THAT did NOT work either. Luckily I had a can of croissant dough and I made pepperoni croissants. I am so frustrated!!! I know it's ridiculous that I am pissed but I usually make time consuming meals for my kids and I thought this was going to be fun and easy. But WTF!??! Did I get the wrong can of dough???!!!???

  4. Hmm I'm not sure. You could maybe try making homemade french bread. I can get a recipe for you if you want?

  5. That would defeat the purpose of trying to make something easy and not messy!!!