You guys. YOU GUYS. This recipe. It’s such a winner, I can barely complete full sentences.
I saw this recipe on Emily’s blog a while back and thought, “Those look good.” Then I kind of forgot about them until she posted on Instagram that she was making them again.
I HAD to have them.
Want to hear a dirty confession? (It’s not really that dirty.)
These were so good, we had them TWICE. In ONE DAY.
That’s right. I made them for lunch, and had enough ingredients for a second batch…so they became dinner, too.
I’m not normally a huge, huge fan of pepperjack cheese. But in this recipe, the pepperjack and the pepperoni give just a hint of heat that is perfectly balanced by the ranch dressing, and the green onions really brighten everything up in a big, perfect way.
Since the rolls themselves don’t contain any tomato sauce, I pulled together a super quick and easy marinara dipping sauce. Because tomatoes aren’t in season yet, I used some canned tomatoes and brightened them up with some fresh basil and garlic, but I can’t wait to do a variation on this with some fresh cherry tomatoes later this summer.
Seriously, guys. Make these rolls. You can thank me later. (You don’t have to tell me how magnanimous I am. I already know that.)
- 1 pound pizza dough (this was half of a recipe for me)
- ⅓ cup ranch dressing
- 1 cup pepperjack cheese
- ½-3/4 cup pepperoni
- ⅓ cup green onions
- ½ teaspoon garlic powder
- 1 14.5-ounce can diced tomatoes, well drained
- ¼ cup tomato paste
- ¼ cup loosely packed fresh basil leaves
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon sugar
- Preheat oven to 475 degrees. Grease a 9-inch cake pan or pie plate. Set aside.
- Roll dough into a 15x8-inch rectangle. Don't worry about it being perfect, we are just going for general size here.
- Spread the ranch dressing over the dough, leaving about ½ inch of space along the edges. Evenly sprinkle the cheese over the dressing, then place enough pepperoni to cover the cheese. Sprinkle with the green onions and garlic powder.
- Starting at one of the long edges, roll the pizza dough (just like cinnamon rolls). The pepperoni may not want to cooperate, but a little smart maneuvering will prove you victorious. Once rolled, pinch the edges together and cut into 8 pieces, about 2 inches each.
- Place cut rolls into the prepared pan and bake for 8-10 minutes, or until golden brown and cheese is melted. Sprinkle with Parmesan cheese and serve with marinara dipping sauce.
- In a food processor or blender, combine tomatoes, tomato paste, and basil. Process until tomatoes and basil are finely chopped.
- Transfer to a small saucepan over medium heat. Add oregano, garlic, salt and sugar. Bring to a simmer and allow to cook for about 8 minutes, or until the flavors are well-blended and the tomatoes lose some of their raw taste.
- Use as a dipping sauce.
- If using as a pizza sauce, you can opt to simply combine all ingredients in the food processor/blender and use without heating, as the raw tomato taste will dissipate when you cook the pizza.