Recipe courtesy of Katie Lee Biegel
From:
Food Network Magazine
Broccoli-Pepperoni Rolls
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- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 7 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 294
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 15 g
- Cholesterol
- 48 mg
- Sodium
- 708 mg
Pepperoni rolls were the go-to lunch for West Virginia coal miners in the early 20th century, and now the meaty, cheesy snacks are beloved statewide. Katie Lee Biegel, born and raised in West Virginia, puts her own spin on the classic here. “I am very proud to be a West Virginian, and I love to shine a light on our traditions and culture,” she says. “Here’s to pepperoni rolls!”
- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 7 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 294
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 15 g
- Cholesterol
- 48 mg
- Sodium
- 708 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Grease an 8-inch round cake pan with cooking spray.
- Press the broccoli between paper towels to remove as much liquid as possible. Chop the broccoli and set aside.
- Unroll the crescent roll dough onto a clean surface. Use a rolling pin to go over the dough a couple of times and stretch it a bit into a large rectangle. Line the dough with the pepperoni. Top evenly with the broccoli and sprinkle with garlic salt. Top with an even layer of mozzarella.
- Roll up the dough into a log. Use a sharp knife to cut into seven 1-inch rounds. Arrange the rounds in the prepared cake pan, crowding them together. Bake until golden brown, 25 to 30 minutes. Sprinkle with the Parmesan and let stand 5 minutes before serving.
