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 to 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 to 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.