1 (13 3/4 oz) pkg Hot roll mix
3/4 C Warm water
1 Egg
1/2 C Chopped onion
1 Clove garlic, minced
1 tbsp Butter
1 (6 oz) can Tomato paste
1 C Shredded mozzarella cheese
1/4 C Grated parmesan cheese
1 tsp Oregano leaves
3 oz Pepperoni, thinly sliced

1 Egg yolk
2 tsp Water
Sesame seeds

1. Prepare hot roll mix according to package directions, using 3/4 cup water and egg. Cover; let rise in warm place until doubled, about 45 minutes.
2. Meanwhile, saute onion and garlic in butter in 7″ skillet until tender. Remove from heat. Stir in tomato paste, mozzarella cheese, parmesan cheese, and oregano, mixing well. Set aside.
3. Punch down dough. Turn out on floured surface. Knead until smooth about 2 minutes. Divide into 24 pieces. Roll each piece to a 4″ round. Divide pepperoni among rounds. Top each with rounded teaspoonful of tomato mixture. Bring all edges together over filling and pinch to seal. Place, seam side down, in greased 2 1/2″ muffin cups. Cover, let rise until almost doubled, about 30 minutes.
4. Beat together egg yolk and 2 teaspoons water. Brush over rolls and sprinkle with sesame seeds.
5. Bake in 375 degree oven 12 minutes or until golden brown. Serve immediately, or cool completely, wrap in foil and store in refrigerator.
6. To reheat, place on baking sheets, cover loosely with foil and bake in 350 degree oven 12 minutes or until hot.

Makes 24.

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