Pepperoni Rolls

Submitted by Barbara Barrow

French bread dough--click here for recipe
Filling:
2 pkg. pepperoni
6 Cup grated cheese (a combo of cheddar, mozzarella and Parmesan work well)

Topping:
1 egg whisked until frothy
McCormick's "Italian Herb Seasoning Grinder"

1. Prepare the French bread dough, using only 4-5 cups of flour. After the dough has mixed enough, separate in into 6 equal parts and let it rest for 5 minutes on a sprayed cookie sheet.


2. Spread each piece of dough out into a rectangle


3. Lay out some of the pepperoni.


4. Sprinkle about 1 cup worth of cheese over the top.


5. Roll it up! Roll from long side to long side. Be sure the dough gets wrapped around it well.


6. Whisk your egg up until it is frothy.


7. Spray a knife with cooking spray and then cut some slits in the top of each little loaf.


8. Slather the egg wash all over the tops and sides of the loaves.


9. Grind the seasoning over the top.

Bake at 400 degrees for 10 minutes or until the tops are staring to get golden brown. Turn oven down to 350 and cook for another 8 minutes. If you have a convection oven, cook at 375 for 7 minutes and then 325 for about 5 minutes. Click here to see some great pictures of this recipe.

Let them rest for about 5 minutes before you cut into them. Enjoy!