From the kitchen of Ann Marie Barkwell.  These
have been a staple for Steve's annual fishing trip to
Gouin for years. The recipe is from Edie Paugh.
Frozen bread dough (package of 5)
Sliced pepperoni
Crisco

Cut the dough roll in half.
Cut each half in quarters (8 in all).

Roll each piece into a triangle.
Place 4 3" slices of pepperoni onto dough & roll.
Or 8-10 precut slices.
Using a paper towel, coat each pepperoni roll with
Crisco.
Grease cookie sheet with Crisco.
Place rolls on greased sheets.
Let rise until doubled.

Bake @ 375, 20 min or until golden.
"Nothing makes me more productive
than the last minute."
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