Pepperoni Pops
Pepperoni Pops
| 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 |
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 375° for 20 minutes or until golden brown. Remove from oven and pan to cool on wire rack. Serve with marinara sauce for dipping.