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Pepperoni Pops

What You’ll Need

  • 1 pkg Bridgford Frozen White Rolls Dough thawed
  •  – or – 1 pkg Bridgford Frozen Parkerhouse Rolls Dough thawed
  •  – or – 2 loaves Bridgford Frozen Ready-Dough® thawed, divided into 24 pieces
  • ½ cup Bridgford Sliced Pepperoni finely diced
  • ¼ cup grated Parmesan
  • Olive oil

How to Make It

Lightly grease sheet pan(s). On a lightly floured surface roll each piece of roll dough into a rope 8-10 inches long. Tie the rope of dough into a loose knot, leaving two long ends. Fold top end under roll; bring bottom end up and press into center of roll. Place on prepared pans 2-3 inches apart. Brush with olive oil. Evenly sprinkle with Bridgford pepperoni and Parmesan. Let the rolls rise until double in size. Bake in a preheated 375º for 20 minutes or until golden brown. Remove from oven and pan to cool on wire rack. Serve with marinara sauce for dipping.

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