{"id":16266,"date":"2013-03-29T11:17:42","date_gmt":"2013-03-29T17:17:42","guid":{"rendered":"http:\/\/foodembrace.com\/?p=16266"},"modified":"2013-03-29T11:17:43","modified_gmt":"2013-03-29T17:17:43","slug":"pepperoni-stromboli-roll","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2013\/03\/pepperoni-stromboli-roll\/","title":{"rendered":"Pepperoni Stromboli Roll"},"content":{"rendered":"

\"pepperoni<\/a>Since I’m still not done eating things from my childhood,<\/a> I busted out an oldie but goodie a couple weekends ago.<\/p>\n

Pepperoni rolls were common and super popular where I grew up. \u00a0I don’t really see them out anywhere else and that kind of bums me out because they are so delicious.<\/p>\n

Basically\u00a0it’s pizza dough with pepperoni slices and then rolled up and baked. \u00a0My mom used to make a huge one layered with lots of sandwich pepperoni and shredded cheese.<\/p>\n

It was awesome and it was even better cold the next day. \u00a0When I moved in with Scott, it was something I would make for us on occasion. \u00a0Except I kicked mine up a little bit more and added sauce and some toppings. \u00a0This makes it extra gooey and delicious.<\/p>\n

We haven’t had one in ages and when we were stuck inside one snowy Saturday<\/a>, it seemed like a great time to bust it out.<\/p>\n

I call it a stromboli roll because it has sauce and instead of just folded over dough, I roll it up like a log.<\/p>\n

There’s no measurements because you use as much as you want in terms of toppings and cheese. \u00a0This is what I used when I made it:<\/p>\n

Andrea’s Pepperoni Stromboli Roll<\/strong><\/p>\n