These pizza rolls are another inspiration from the Old Chicago’s menu. (What can I say? Pizza speaks to me.)

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They are spectacular for taking to a casual social gathering – (sports ball viewing parties, etc). Flavorful, gooey, wonderful…

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 Is it weird that I am totally enamored with how pretty they look in the pan?

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Call off your diet and let’s get to cooking!

Pizza Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer/Side
Cuisine: American
Serves: 10
Ingredients
  • Ranch Dressing
  • 50 large slices of pepperoni or 100 of the mini slices.
  • 2 cans of Pilsbury buttermilk biscuits
  • Garlic powder
  • Onion powder
  • All-purpose pre-mixed Italian Seasonings
  • 2 cups shredded Pepperjack cheese
  • ½ cup shredded Parmesan
  • 2 eggs, beaten
  • Pizza sauce
Instructions
  1. Preheat oven to 425.
  2. Open up the scary popping biscuit can and remove a single biscuit. Flatten and stretch the biscuit until it's about 50% wider than usual.
  3. Place a teaspoon sized dollup of ranch dressing in the center of the biscuit
  4. Place a slice of pepperoni on the dollup of ranch.
  5. Sprinkle with about a tablespoon of Pepperjack cheese, and then dust lightly with garlic and onion powder.
  6. If you looove pepperoni or are using the mini-sized slices, add another piece over the cheese.
  7. Gather up the edges of the biscuit (pretend like it is a little pouch of goodness) and pinch together until it is sealed tightly.
  8. Place the pouch-o-goodness seam side down in a 9 x 13 baking pan.
  9. Rinse and repeat the process with biscuit pouches until you run out of biscuits or run out of pans to hold them.
  10. Brush the biscuit pouches with beaten egg.
  11. Sprinkle biscuits with Parmesan and Italian Seasonings.
  12. Bake for 18-25 minutes or until golden brown.
  13. Serve with a side of pizza sauce.
  14. Enjoy!
Cat
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Cat

Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
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