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Thursday, July 10, 2014

Easy Pepperoni Rolls


  • 3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
  • 56 pepperoni slices
  • Block of cheese (I use Colby & Monterey Jack)
  • Parmesan
  • Oregano
  • 1 jar pizza sauce


Cut the block of cheese into at least 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line the rolls up (seam side down) in a greased 9×13 in. pan.
Sprinkle with oregano
Bake at 425°F for 18-20 minutes.
Serve the rolls with warm pizza sauce for dipping.


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