Copy Cat Chow: Pepperoni Rolls

The infamous copy cat recipe.  Why dine out when you can dine in…on the same food and for less! Plus, creating restaurant favorites at home is a great adventure.  It’s akin to being a detective.  You ask yourself questions like “What taste is that?” and later on, “Wonder how much of this I add?”  I have crafted some copy cat recipes from my favorite restaurants to share with you.  How do you create your restaurant favorites at home?  Experimentation, dedication, and a positive attitude (this is serious business).

Ahh, Pepperoni Rolls. College comfort food at its finest. I’ve had several portions of these tasty little rolls at Old Chicago© while talking, laughing, and having a great time with friends.  This recipe is based on the restaurant’s Sicilian Pepperoni Rolls.  Enjoy!

What you’ll need:

Plus a little:

Old Chicago© Sicilian Pepperoni Rolls

1 box Jiffy© Pizza Crust Mix (½ cup hot tap water used as well)

1 package pepperoni

1 cup shredded mozzarella cheese (or more if you desire)

1 block Pepper Jack cheese (1 cup shredded, save the rest)

6 green onions (roughly chopped)

Ranch dressing

First, preheat your oven to 425 degrees.

Next, prepare your dough.  Add your ½ cup water, mix with spatula, cover and let stand for 5 minutes.

Knead several times on floured board.

Roll out into a thin, 9 x 13 rectangle. Cut about 6 strips (one pepperoni wide) with a pizza cutter.

Layer each strip: 1) Pepperoni 2) Mozzarella cheese 3) Shredded Pepper Jack cheese 4) Green onions 5) Ranch dressing

Roll strips individually, starting from the end closest to you.

Place one pepperoni on bottom of roll (Note: Bottom of roll is the flatter end)

Place all rolls on greased baking sheet and bake for 20 minutes at 425 degrees.

Remove rolls from oven. Immediately sprinkle with a pinch of crushed pepper, garlic powder, and onion salt.  Let stand for 5 minutes.  Enjoy with a side of marinara and shaved parmesan or Ranch dressing.