Pepperoni Rolls

This recipe has LOTS of room for modification and still turn out great.

Pepperoni Roll/Log

Bread/pizza dough (enough for 1 loaf of bread or 1 pizza per roll)
Pepperoni
Mozzarella cheese, shredded
Italian seasoning
Garlic powder
Any other favorite pizza toppings

Roll out dough into a square/rectangle around 11 inches wide. I used a premade canned pizza dough and just rolled it out and then made it into an even layer - mine ended up a rectangle. Then you are going to cover the dough completely (don't leave an edge) with your meat and other pizza topppings. Top with a light layer of mozzarella cheese. Sprinkle with Italian seasoning (don't go too heavy on this) and garlic powder. Then you're going to roll up your pizza into a log. Start at one end (the narrow end if it's in a rectangle), and tightly (and carefully when you're starting to roll) it up into a log. Once done, place on your baking sheet and cook in a preheated 375 degree oven for 15-20 minutes. The crust will be golden brown and when you flick it, it will make a thump - similar to testing cooked bread. Now here is the really important step: Do not cut into the log/plan to eat it, until it cools. This give the dough that's all the way in the center the ability to cook completely. It also makes it much easier to cut into slices. This can be served cooled with warmed pizza sauce to dip in and it still tastes absolutely yummy. It only takes about an hour for it to cool.

Ok, now on to my notes. I cut my log in half and separated it before cooking since I wanted to leave no room for error on the dough cooking all the way through. It was perfect the way it was. Also, most people brush melted butter or an egg wash on the top on the rolls before baking but I skipped this step and I think it wasn't necessary anyways. Might be if you use bread dough, but I'm not sure. Some people slice their roll into slices (kind of like you would for cinnamon buns) before baking and have great results. I might try that another time.