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Pepperoni Rolls



From the kitchen of Ann Marie Barkwell



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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 (8-10 thin precut slices) onto dough. Roll.

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.



Comments



When a recipe calls for greasing the pan or parchment, I use a silicone baking mat instead. -Stephanie







familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com