Lightly grease 6-inch cast iron skillets. (If using Bridgford Ranch Rolls, you will need 12 skillets. If using Bridgford Parkerhouse Rolls, you will need 8 skillets). Set skillets aside. In a large bowl, combine shredded Jack and Parmesan cheeses. Grate butter and add to cheese. Add garlic, basil, Bridgford pepperoni, red pepper flakes. Mix together and add salt and pepper to taste. Set aside 1/3 of cheese mixture to use later. Toss thawed roll dough pieces into large bowl of cheese mixture a few at a time. Coat dough pieces well and then place into prepared skillets (4 rolls if using Bridgford Ranch Rolls or 6 rolls if using Bridgford Parkerhouse Rolls). If there is any remaining cheese mixture left in large bowl, sprinkle remaining over rolls. Place skillets in preheated 325 ̊ convection oven for 12 minutes. Remove skillets from oven and top with reserved cheese mixture. Return to oven to bake 5-10 minutes more or until rolls are browned and cheese is bubbly. Remove from oven and serve.

Yield: 8-12, 6-inch skillets