Pepperoni Roll Pinwheels
Family recipes. Doesn’t everybody have them? The one thing some aunt or grandmother makes that no one can replicate or even attempt to try. Usually the talk of a Holiday dinner or a remark on the way to the dinner - “Hope so and so is bringing that blah blah blah.”
Anyway, you get the idea.
For my family, one of those treasured dishes is pepperoni bread. The chef in charge is our beloved Aunt Patty. She makes those filled breads practically in her sleep and I’d say by 20 minutes into the gathering, there ain’t nothing left. SOL, my slow pokey friends.
She claims it‘s easy and has even given the recipe out. But honestly, it must be something either in her fingertips or maybe a secret seasoning she‘s holding back on. I say neither though, I think it is just her tried and true style of baking this bread that makes it extra special. That, and her angelic personality that not only lights up the room but also adds to the deliciousness of her food. Simply put, her pepperoni bread is bar none.
SSSSooooo, where does that leave me?
Not the one to take over the pepperoni bread duties, that‘s for sure.
I’ll just take the ingredients, rearrange them in a different way and call it something different. Easy-peasy :)
And these pepperoni bread ‘pinwheels’ are pretty damn good, if you ask me. Each little nugget of bread eludes both that pepperoni smokey flavor and that salty mozzarella flavor. Small enough too so that each portion has that sought after, crispy burnt cheese end. So yuummyyyy.
Now are they worthy of an Aunt Patty dish? No, she gets top honors with any sort of pepperoni bread. But I’ll take a close second and being a part of her family as prize enough! Enjoy....
Pepperoni Roll Pinwheels
Servings: 4-6 appetizer portions
1/2 of a storebought pizza dough (or from a pizzeria)
3/4 C shredded mozzarella cheese
8-10 thin slices of deli pepperoni or 10-20 thin slices of pepperoni from a stick
1 egg, beaten
2 TBS sesame seeds
Preheat oven to 450 F.
Roll out pizza dough on a floured surface to about a 22in long by 5in wide rectangle. Dough will be fairly thin.
Distribute mozzarella evenly over dough.
Layer the pepperoni in an overlapping pattern atop the mozzarella.
5. Tightly roll the dough-jelly roll style (starting on the long side).
6. Brush each top with egg wash and sprinkle the tops with sesame seeds.
7. Bake for 15-17 minutes or until golden brown on edges and you can see cheese bubbling.