3-Cheese Pepperoni Roll
Because three cheeses are better than one in this pepperoni pizza roll
Let's say you went a bit overboard with your pizza toppings after rolling out that fresh pizza dough—like half-a-pound-of-pepperoni-and-three-types-of-cheese overboard. Now you're afraid your little homemade pizza will buckle under the weight of all that topping goodness. So what's the solution for making this epic pizza structurally sound? Roll it up, stromboli-style, and your topping overload problem is solved. (Proof you can never really go too far.)
Thaw one ball of frozen pizza dough according to the package directions. Preheat oven to 375°. Grease a half sheet pan lightly with more olive oil and stretch the dough out to fit the size of the pan. Spoon 1 cup of marinara sauce onto the dough and cover evenly. Top with ¼ pound of sliced provolone cheese, followed by an 8-ounce ball of fresh mozzarella that's been thinly sliced. Next, add a ½ pound of sliced pepperoni and finish with ¼ pound of shredded fontina. If desired, sprinkle with red pepper flakes for a bit more spice.
With the pan turned longways, begin rolling the dough up into a log, starting with the edge closest to you. If needed, scoot the log back to the middle of the pan, then pinch together and tuck in the ends. Brush with an egg wash and sprinkle with sesame seeds. Bake for 25 to 30 minutes. Serve with extra marinara for dipping.
Get more pizza roll recipes:
• Quick and Easy Ham and Cheese Stromboli
• Sausage, Pepper and Mozzarella Pizza Roll
• Stromboli Stuffed with Roasted Vegetables