Pizza Rolls

On Sunday, we attended a Super Bowl party and I brought these Pizza Rolls. They were gone before I ever made it through the food line.  They make a great snack and are perfect for a party because they do not require a fork or a sauce for dipping, hand food at its best.  Sometimes I make a big batch and freeze them for later or for school lunches. They reheat nicely and are still tasty at room temperature.

Pizza Rolls

2 lbs. artisan bread dough 

48 slices pepperoni

24 nickel sized pieces of mozzarella cheese

3 Tbsp. melted butter

Divide dough into 24 pieces. Using your hands, flatten each piece of dough into a circle that is the size of your palm. Place cheese in the center of the dough and top with two pieces of pepperoni. Fold the dough up over the cheese and pepperoni, pinching the seams to form a seal. Place, seam side down, in a greased 9X13 pan. Repeat with remaining dough. Let rest 30 minutes. Bake at 400˚ for 20 minutes or until golden. Remove from oven and brush with melted butter. Serve immediately.

You can find the Master Recipe for Artisan Bread in Five Minutes a Day, along with an instructional video, here.