It’s been awhile, eh? Truthfully, I’ve been a little bored lately. I’ve been cooking and baking, but it’s all been dishes that I’ve already blogged about. For example, I made this and this and even some of this but not a whole lot of experimentation going on in my kitchen lately.
I made this recipe months ago as part of the Foodbuzz Family Bites series but I figured now that the Super Bowl is fast approaching, I better get some good football food on here! I’ve been making this for years at least a couple times each football season and everyone always loves it. Plus it’s so easy since you use store-bought dough! For the purpose of the Family Bites blog, I used the Newman’s Own Sockarooni sauce for dipping (and it was fantastic!) but normally I take a can of crushed tomatoes and add garlic powder, onion powder, and oregano to it.
Also, double the recipe or your husband and his friends will be mad at you.
- 1 tube refrigerated French bread dough
- 1 1/2 cups shredded mozzarella
- 1 small package pepperoni about 20 slice
- 1 egg
- 1 tablespoon water
- 1/2 teaspoon Italian seasoning
- 2 tablespoons Parmesan cheese
- 2 cups Newmanâ€™s Own Sockarooni sauce
Preheat oven to 350. Line a large baking sheet with parchment paper.
Roll French bread dough out and sprinkle with mozzarella (use more or less depending on tastes). Even distribute pepperoni all over the cheese. Roll up as you would a cinnamon roll, tightly and carefully. Move to prepared baking sheet.
Make an egg wash by whisking the egg and water together. Use a pastry brush to brush the egg wash over the entire loaf. Sprinkle with Italian seasoning and Parmesan cheese. Bake for 20 â€“ 25 minutes, or until the bread is golden brown. Transfer to wire rack to cool slightly.
While bread is cooling, heat the Sockarooni sauce in a small saucepan over medium-low heat.
(Full disclose: I received a package of Newman’s Own products from Foodbuzz to use in the Family Bites series.)