Pepperoni Rolls

You probably already know this, but yesterday was Cinco de Mayo. My Instagram and Feedly accounts were flooded with glorious, mouth-watering photos of margaritas, tacos, salsas, and the like.

All that inspiration, and what did I have for dinner last night? 5 crackers. Not very festive, for sure. 

The reason behind my skimpy repast was that J and I drove up to Abilene yesterday, and when we arrived there was a slew of gear to put away inside the RV (from his work-hunting trip last weekend), then we jumped into the mule so he could set up the turkey decoys for this morning’s outing with Alexander.


Looks real, doesn’t it? I mean, I know that’s the point of them, but unlike the deer decoys I’ve seen, these are pretty legit. I would love to put a camera on one, just to see what happens when a live turkey walks up to it.

Anyway, after we finished with the turkeys, we headed back to the RV – and after chatting for awhile, J looked at me and said, “Dinner?”. I glanced up at the clock and realized it was 9:35 p.m. – way past my bedtime 🙂 Long story short, I wasn’t even hungry at that point – so while J heated up soup, I nibbled a few crackers and called it a night.


Of course, when the alarm went off at 5:15 this morning, I was ravenous. I made coffee while J and Alexander packed up their hunting gear, and once they split, I had a rather large piece of my Mango Walnut Bread.

It was delicious.

Pepperoni Rolls

  • 3 cans buttermilk biscuits ( 8 biscuits per can)
  • 24 slices pepperoni
  • 24 1″ cubes of cheese, your choice
  • 1 beaten egg
  • Parmesan cheese
  • Italian seasoning
  • Garlic powder
  • 1 jar marinara sauce (for serving)

Flatten a biscuit out and place a slice of pepperoni and cheese on top. Gather up the edges of the biscuit. Line the rolls up (seam side down) in a greased 9×13 inch pan. Brush the tops with beaten egg, and sprinkle with parmesan cheese, Italian seasoning, and garlic powder.

Bake at 425°F for 18-20 minutes.

Serve the rolls with warm sauce for dipping.

~ adapted from The Gunny Sack


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