Ingredients
- 1 cup buttermilk baking mix
- 1/4 cup cold water
- 1/2 cup finely chopped pepperoni (about 2 oz.)
- 1/2 cup shredded mozzarella cheese (about 2 oz.)
- 1 tablespoon margarine,softened
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
Directions
In medium mixing bowl, combine baking mix and water, stir just until dough forms, about 20 strokes. Gently smooth dough into a ball. On a floured surface, knead dough 10 times. Roll dough into a 12x9-inch rectangle. In a small mixing bowl, combine pepperoni, cheese, margarine, parsley and oregano; mix well. Evenly spread pepperoni mixture over dough to within 1/4 inch of the edge. Roll up tightly, beginning at 12-inch side. Pinch edges to seal. Wrap tightly in plastic wrap. Refrigerate at least 2 hours or freeze for up to 1 week. (If dough is frozen, let stand at room temperature until thawed before proceeding.) Cut roll into 1/4-inch slices; arrange on a greased baking sheet. Bake in a preheated 400 degree oven 8 to 10 minutes, or until golden brown. Serve hot.
Print this recipe
Submitted 6/13/05.
Source: Food Writer's Favorites
Submitted By: Linda Wilson
lwilson@gatecom.com
Pepperoni Pinwheels