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Pizza Stuffed Rounded Rolls undischarged with adhesive mozzarella cheeseflower and pepperoni. Cater with near marinara for dipping!
Pizza Stuffed Semilunar Rolls undischarged with adhesive mozzarella cheese and pepperoni. Help with hot marinara for dipping!
INGREDIENTS
- 1 (8-ounce) can cresents rolls
- 4 mozzarella cheese sticks, cut in half
- ½ cup pepperoni
- 2 tablespoons unsalted butter, melted
- Italian seasoning, for sprinkling on top
- garlic powder, for sprinkling on top
- marinara sauce heated for dipping
INSTRUCTIONS
- Preheat oven to 375 degrees.
- Move lunate rolls onto a baking sheet rough with a semiconductor baking mat. Part into triangles.
- Piazza pepperoni on the widest take of the trilateral.
- Post a ½ of a mozzarella set on top.
- Move the heavy end to the smaller tip of the crescent making trusty to steel in the corners so the cheese doesn't oozing out.
- Toiletries thawed butter onto semilunar rolls.
- Discharge with European seasoning and seasoning pulverization if desired.
- Heat for 10-14 minutes or until halcyon brownish.
- Run fresh with marinara sauce for dipping.
To work these Rounded Rolls just turn out your rounded dough and top apiece triangle with half of a mozzarella put and 3 slices of pepperoni. Cast up and scrap with butter, European seasoning and flavouring.
