After several attempts at this recipe, I finally got ’em perfect!
Here’s the how to and recipe below:
Preheat your oven to 425 degrees F and try to find your muffin pan. Then get all your ingredients ready.
Start by dicing 2 pepperoni sticks and laying them on a paper towel lined plate along with 36 pepperoni slices. Microwave for 30 seconds and dab the tops of the pepperoni with paper towels. I hope you are as disgusted as I was at how much grease this step removes. Your welcome, coronary arteries!!
Shred 1 1/2 cups of mozzarella cheese. DO NOT buy cheese already shredded…HERE’s why.
Sprinkle in some chopped chives and red pepper flakes and mix it together. You could use a green onion in place of the chives.
Get some pizza dough. Make your own or buy a good quality one. Please do not used the stuff in the scary to pop open tube. You’ll need 16oz.
Sprinkle some flour onto your board surface so the dough doesn’t stick. Roll and stretch it out to a rectangle shape.
Cut it into 12 pieces.
Drizzle a little bit of ranch onto each piece.
We always have a bottle of ranch made up ’cause we use it on everything…as demonstrated here….You know the one and only Hidden Valley ranch packet kind?
Add 3 pieces of pepperoni to each piece. Then use half the amount of diced pepperoni next.
Sprinkle with 3/4 of the cheese mixture. You wanna have some left over to sprinkle over the top. The pic for this step looked stupid so I left it out.
Add some dashes of Frank’s Red Hot Sauce. I added about 10 because I can’t get enough of the stuff…and I keep forgetting that I’m old and get heartburn from it.
Roll them up and put them in a muffin pan.
Sprinkle the tops of each roll with the remaining diced pepperoni and shredded cheese.
Bake until their done and the cheese and dough is golden brown! In my oven it took 13 minutes.
Serve them up hot with some marinara sauce. We like Barilla brand best. Also, if they stick a little to the pan, just use a fork to help pop them out.
I hope you enjoy these as much as we do! And GO BRONCOS!!!