This is a really nice tailgate appetizer because the pepperoni roll is cooked at home and then simply tossed on the tailgate grill for a couple of minutes to heat up before serving. Some refer to this as a stromboli. I've heard others call it pepperoni bread. I like to call it a pepperoni roll. Call it what you like; it will still taste great!
I'm all about making my own pizza dough. But there's something fun about popping this can of pizza dough! It also has a softer texture than my homemade pizza dough recipe.
Line a baking pan with heavy duty aluminum foil and toss some ground corn meal on the bottom to prevent sticking. Spread out the pizza dough into a rectangle.
The plan of attack is to layer the meats and cheeses and somewhere in there add the banana peppers. There are really no rules at all so do what you like. For this one I layered it from bottom to top with: genoa salami, mozzarella cheese, pepperoni, mild banana peppers, a little more genoa salami, and then provolone cheese.
After the final layer of cheese I carefully roll up the ends of the dough. If you don't do this, you'll get a bunch of grease running out the sides. Folding the dough up creates a nice little pocket.
Then roll up the long sides of the dough. I give a slight pinch to the areas where the dough meets.
Flip it over on the seam and put it in the oven preheated to 425 degrees. After about 10 minutes I'll flip it over again so both sides brown nicely. Give it another 10 minutes to cook once you flip it. Use your eye as a cooking guide. Brown it but dont burn it.
Wrap it up in aluminum foil and head to the stadium. Once you get there toss the foil directly over the heat and flip it over often until it is reheated throughout.
Slice it and enjoy!
The following photo was taken with my cell phone at the tailgate. Very tasty.
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By John Thomas
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