Most of you know that my mom (Mariann P.) HATES to cook but she kills it when it comes to finger foods! Give that gal a tube of crescent rolls and she can make a masterpiece! She brought this latest recipe to the lake this past weekend for Labor Day and it was delicious. I thought she said this was a Pillsbury recipe, but I can not find it on their site so for now it will be called Mariann’s Pepperoni Bread. Try this one out for your next party and it will definitely be a hit!
Mariann’s Pepperoni Bread
- 1 can of big buttery crescent rolls
- 1 bag of pepperoni cut in quarters( use about 1/2 0f bag)
- 1 8oz bag ( you can use more) 6 Italian shredded cheese
- Olive oil ( flavored or not)
- McCormick perfect pinch Italian seasoning
Preheat oven to 375º.
Roll crescent out into a rectangle on wax paper. Brush dough lightly with olive oil. Sprinkle seasoning over olive oil. Layer cheese and chopped pepperoni.
Roll crescent starting at long side. Once rolled brush olive oil on top and sprinkle with seasoning on top. Let “log” firm either by placing in freezer for a few minutes or in fridge over night.
Slice into spirals and cook on 375º for about 15 minutes or until golden brown. Should make 24 pepperoni rounds. (she served with pizza sauce as a dip)