Pepperoni Pizza Kolaches
Pepperoni Pizza Kolaches or poppers are the perfect pizza snack. If you love kolaches, then you will love these. You can stuff them with pretty much anything but this time I made mini pizza kolaches and did not have any left overs. My family just grabbed them while warm and walked around just eating them. Sometimes, I will double the batch because they go fast.
This recipe was pretty easy to make and would also make a great party food. It also freezes well for quick pull out the freezer and go to the game, practice, or hit the road. To freeze, I put several in a freezer bag and seal. Then when ready to eat, pull a few out of the bag and heat up for 1-2 minutes wrapped in a paper towel. In my house, they only last just 2-3 days! I like these for snacks, quick lunches, and appetizers. So give this recipe a try, and then try using other fillings.
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Supplies
- Kitchen sheers or a sharp knife
- Cutting board
- Baking sheet
- Foil
- Bowl
- Rolling pin
- Measuring cup and spoons
Ingredients
Makes 16-18
- 1 package of thin pepperoni slices – enough to make 1 cup of chopped pepperoni
- 2 Tablespoons of grated Parmesan
- 2 cups of shredded Monterey Jack cheese or shredded Mozzarella cheese or a mix blend cheese
- 1/2 cup of pizza sauce
- 2 teaspoons of Italian seasoning
- 18 count frozen dinner rolls (I use Rhodes that are sold in the 36ct)
- Butter to brush the top of the rolls after baking
- Flour to roll out the rolls
- Small bowl with cool tap water
- Cooking spray
Directions For Pepperoni Pizza Kolaches
- Take out the frozen dinner rolls and allow to thaw on the counter (about 40-45 minutes). The rolls should be cold and workable but not mushy.
- After the rolls have been thawing out about 30 minutes, pre-heat the oven to 375 degrees Fahrenheit.
- Start by chopping up the pepperoni into pieces. I find this easier to do with larger slices of pepperoni.
- Next, add the pepperoni to a bowl and then add in the pizza sauce.
- Now, add the grated parmesan.
- Then the shredded cheese.
- Add in the Italian seasoning and then mix it up with a fork or spoon.
- Flour the surface and roll out the dinner rolls to about 5 inches. Roll them out flat enough to fill without bursting the dinner roll.
- Then, spoon a few Tablespoons of mixture. The filling should be as full as possible that you can still fold over the roll sides.
- Wet your fingertips in the water and fold the sides over and seal the dough with all the filling inside. Then, place on a foil lined baking sheet. Repeat until the baking sheet is filled up with about 1 1/2 inches between each roll.
- Spray lightly with cooking spray so the tops brown a little. Then bake for 20 minutes or until the tops are lightly brown. If you have 2 racks in your oven, bake for 10 minutes on the bottom rack and then 10 minutes on the top rack.
- They are ready! Allow them to cool for about 5 minutes before serving. If you need to re-heat from the fridge, wrap in a paper towel and heat for 1 minute in the microwave. These will also freeze well in a freezer air-tight container or bag. Just warm for additional 1 -1 1/2 minutes.
For another great recipe, try my Creamy Cheesy Mushroom Bowls here: https://majorgates.com/recipes/cheesy-mushroom-bowls/
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