Pepperoni pizza rolls.
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking pan with cooking spray.
Remove biscuit dough from cans and flatten individual biscuits on a flat work surface. Stack pepperoni slices and mozzarella cheese cubes over biscuits. Pull the edges of each biscuit into the middle to cover the pepperoni and cheese.
Place rolls seam-side down in the prepared baking pan. Brush with beaten egg. Sprinkle Parmesan cheese, garlic powder, and Italian seasoning over rolls.
Bake in the preheated oven until golden brown, 18 to 20 minutes. Serve with warm pizza sauce for dipping.
Per Serving: 154 calories; protein 5.9g; carbohydrates 14.9g; fat 7.7g; cholesterol 17.5mg; sodium 515.3mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.