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 ½ cups shredded mozzarella
- 1 small package pepperoni (about 20 slice)
- 1 egg
- 1 tablespoon water
- ½ 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.)