Sicilian Pepperoni Rolls

One morning, I asked Isaac what he wanted for lunch. He responded, "Pizza roll-ups!" He had never had pizza roll-ups before, and I had never really talked about them, but since he requested it, I started thinking of ways to make a pizza roll-up. Then, I remembered the Old Chicago {the restaurant!} classic, Sicilian Pepperoni Rolls! I found a knock-off recipe and got to work. They were SO good, that we had them twice in one week.

The husband rating? A+ {That's waaaay better than the D he gave my butternut squash pasta bowl, AND he thought my rolls tasted better than the ones at the restaurant! Say what?!}.


I diced the pepperoni, and mixed all of the insides together first. I figured it would be a more even mix then. I didn't measure out the amounts of cheese, just sort of eyeballed it. Also, I'm going to make them with turkey pepperoni next time so that they're a bit healthier!


Sicilian Pepperoni Rolls

- Pizza dough - enough for 1 pizza {I used the Betty Crocker kind where you add 1/2 c. hot water. The only one the original poster doesn't recommend is the Pillsbury kind that comes in a tube.}

- 1 package pepperoni

- 1 cup shredded mozz cheese

- 1 cup (or a few slices) Pepper Jack cheese

- 6 green onions, sliced

- Caesar or Ranch salad dressing, the supposed "magic" ingredient {I used Ranch!}

- Your favorite marinera sauce for dipping

Mix the dough according to the directions, roll it out into a thin rectangle and slice it into 6-8" long strips. Top each strip with pepperoni, cheese, green onions, and a fairly generous amount of Caesar or Ranch dressing {I didn't use a "generous amount" just spread a thin layer on each strip}. Roll the strips from end to end like a cinnamon roll - whichever side ends up flatter will be used as the "bottom". Place a pepperoni on the bottom and put the roll on a greased cookie sheet or baking pan. Bake for 18-20 min at 425 (or until dough is golden brown).