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Friday, March 25, 2016

Easy Pepperoni Rolls


    3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
    56 pepperoni slices
    Block of cheese (I use Colby & Monterey Jack)
    1 beaten egg
    Italian seasoning
    Garlic powder
    1 jar pizza sauce


    Cut the block of cheese into at least 28 squares.
    Flatten a biscuit out and stack pepperoni and cheese on top.
    Gather up the edges of the biscuit.
    Line the rolls up (seam side down) in a greased 9×13 in. pan.
    Brush with beaten egg.
    Sprinkle with Parmesan, Italian seasoning, and garlic powder.
    Bake at 425°F for 18-20 minutes.
    Serve the rolls with warm pizza sauce for dipping.

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