I can't even fathom a guess as to how many late nights spent "studying" were accompanied by cold [usually cheap] beer and a delivery of a dozen Peproni Rolls. And the most prized pages in the little coupon books that the bookstores would stuff in your textbook bags were always the pizza roll coupons from DoubleDave's.
Since moving away from the Lone Star State, it's much more difficult to find some of my favorite meals -- and pizza rolls are no different. I've pretty much had to fend for myself and learn to cook our faves at home.
There are two non-negotiables when it comes to a good pizza roll experience: the first is the cheese -- it has to be provolone. The second is having a bowl of ranch dressing in which to dip the crusty, cheesy goodness.
- 1 bag enriched dinner roll dough (located in the frozen food case)
- provolone cheese slices
- turkey pepperoni
- ranch dressing (for dipping)
- dried red pepper flakes, optional (for dipping)
Remove rolls from the freezer 1-2 hours before baking.
Bake rolls 15-20 minutes, or until dough is golden in appearance. Some oozing of cheese will appear -- not a bad thing! It's all part of the experience when you get to peel the crusty warm cheese off the pan and nibble on it before anyone else does!
Serve hot with a side of ranch dressing for dipping sauce.