Looking for a good recipe for pizza rolls. I miss good ones now that I have left college station.

Best I could find was from this website and was seeing if anyone has any others that they use or possible improvements to this one.

http://chickensintheroad.com/cooking/in-pursuit-of-the-perfect-pepperoni-roll/

I use this one..
http://www.browneyedbaker.com/2007/05/03/pepperoni-cheese-bread-yum/

It's a lot simpler than the one you posted though. Just Rhodes bread dough, pepperoni, and cheese.

Use provolone...that's what Double Dave's does...1/2 slice per roll...(well, they did when I worked there 20+ years ago)...

And 5 pepperoni slices.

When I make these, I just buy the box of pizza dough at the store and make it to their recipe. Roll out really thin and then put 8 of the half slices of provolone down around the edge. Add the pepperoni on the cheese and cut into 8 slices. Fold the edges of the wide end of the slice to the center and then roll them up. Put them in the oven at 350 under golden brown. Take out and eat - use the marinara sauce that comes with the pizza mix....

Interesting with the different cheese. I will have to try that next time.

We buy the Pilsbury pizza dough (thin crust) that comes in the tube ready to unroll. It makes GREAT pizza crust - much better than the Boboli or whatever it's called. We were just thinking the other night about trying to make pizza rolls with it - thanks for the tip on Provolone!

I remember when Double Daves would make any kind of roll you wanted - mushroom pepperoni black olive? No prob... so we are going to try it at home.

What Ag With Kids said. I worked at the Double Dave's in Killeen between my fish and Pisshead year and that's how we made them. Man I'm craving some pepperoni rolls with some ranch sauce right now...

My wife saw this thread and was craving some. We made them tonight with the Pillsbury pizza dough and provolone cheese. We used homemade ranch dressing to dip them in. They were pretty good!

i tried them on wednesday with the pillsbury crust.


tastes too much like a biscuit for my taste. might try them with some homemade dough next time.

the provolone was great though.

I was going to make some from scratch this weekend and hope to get some pics of the results. I may even try both provolone and mozzarella to have a side by side comparison.

Making your own dough is the way to go. I use the fleschmans rapid rise yeast, 1 cup water and 1/2 T of sugar heated in microwave for 25 sec. Mix yeast water and 1/2 cup if king arthur bread flour in large bowl with fork until well blended. Let that sit for 20 mins. Then mix in 2 cups of bread flour, 2 T olive oil, and 1/2 t of salt until your dough starts to ball up. On the counter knead dough for 10 to 12 mins. Coat inside of large mixing bowl with olive oil and set ball of dough inside coat ball with oil also. Set in garage with a towel cover. Let it double in size. Mine usually takes 1 hour and 15 mins. Pound it out and toss the dough like your going to make pizza. Then cut rectangles out. THE SECRET TO GOOD PIZZA ROLLS IS TO ROLL THE DOUGH VERY THIN SO WHEN YOU ROLL IT UP IT LAYERS LIKE A CROISSANT. brush with garlic buyer before puting in oven. I cook mine at 425 for about 12 to 14 mins, all ovens are different. I serve mine with homemade ranch.

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i tried them on wednesday with the pillsbury crust.

tastes too much like a biscuit for my taste.

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Hmmmm. I guess without the tomato sauce the flavor of the crust is more pronounced...

I want to try the homemade dough above some night when we have time, it sounds good.

Definitely going to be ordering or making some rolls this weekend now!

Try using the Rhodes frozen white bread loaf dough. It's in the freezer section. I think it's perfect!

Made crust from scratch (used a bread maker to just make dough) and it turned out great. I just used the shredded pizza cheese mix from HEB and sliced pepperoni. To give it some freshness I added fresh basil, thyme, and oregano. On top I spread roasted garlic infused olive oil.

Baked in a broiler on a pizza stone for 3 minutes at 700ish degrees.

Used spicy marinara dipping sauce.

AMAZING and I will never buy them from a company again. So much better from scratch at home.