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Prep Time: 50 Minutes Cook Time: 25 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Got this from another mom. You can make this with or without the barbecue sauce. I also make it without the pepperoni sometimes. It's a nice change to the regular stromboli. Make a pizza sauce or garlice butter dip to go with it. Time does not include making bread dough or thawing frozen dough. Ingredients:
1 lb bread dough, recipe for one loaf bread |
2 tablespoons butter or 2 tablespoons margarine, melted |
garlic powder |
onion powder |
italian seasoning (i use pasta sprinkle) or basil (i use pasta sprinkle) |
1/4 cup parmesan cheese, grated (more or less to taste) |
1 (16 ounce) package pepperoni slices (you won't use the whole package) |
1/2-1 cup mozzarella cheese or 1/2-1 cup cheddar cheese |
2 tablespoons barbecue sauce (or to taste) |
Directions:
1. You can use homemade bread dough or frozen bread dough that's been thawed. Roll out bread dough to make a rectangle: roughly 18-20 x 10-12 - dough should be thin.
2. Melt butter and spread on dough.
3. Sprinkle garlic and onion powder, Italian seasoning and Parmesan cheese over entire surface in the given order.
4. Either spread the BBQ sauce over the entire dough or spread it down the middle, whatever your preference.
5. Lay the pepperoni the width (long side) of the dough in 2-3 rows.
6. Place shredded Mozzarella cheese on top of those layers (be careful not to do it too thick or it will 'run out' while baking).
7. Roll up like you would for cinnamon rolls, sealing edges.
8. Place seam side down on a cookie sheet lined w/parchment paper.
9. Let dough rise 45 minutes before baking.
10. Cut small slits in the top to vent.
11. You may also brush top with butter and sprinkle with Parmesan cheese if so desired.
12. Bake at 350°F for 25 minutes. Time depends on your oven. If taken out too soon, it will be doughy in the middle-outside should be a dark (not burned) golden brown color.
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