- 1 small package pepperoni
- 1 can pre-made pizza dough
- 4 low-moisture mozzarella sticks
- Egg wash (1 egg, beaten with about 1 tablespoon milk or water)
- Italian Seasoning dry mix
- Optional: Parmesan cheese
- Marinara sauce (for dipping)
- Preheat oven to 400 F.
- On parchment paper, remove dough from can. Flatten and cut into 4 equal rectangles. Lightly stretch or roll out each piece to approximately 3- x 12- inches.
- Leaving about a 1- to 2-inch gap on both ends, line dough with pepperoni. (How much pepperoni is up to you. I usually create a kind of overlapping double layer by placing the edge of the next piece in the center of the previous one.)
- For each piece of dough, place the end of a mozzarella stick in the center of the first pepperoni slice with the other end angled slightly toward the center. Wrap the nearest end around the top of the mozzarella then roll the mozzarella stick towards the other end of the dough. Wrap the other end of the dough around the bottom of the mozzarella stick. Wrap both hands around the dough and lightly squeeze to seal the seams a bit. Place on a parchment paper-lined baking sheet.
- Brush a generous amount of egg wash over each piece, then sprinkle over Italian seasoning and optional Parmesan.
- Bake for 15 to 18 minutes. Serve hot with marinara.
(I haven’t tried this yet, but I’m going to the next time we make these. As the dough rises and the cheese melts, it leaves a little pocket in the center of the stick. I think it would taste incredible to use a basting syringe or other implement to inject the marinara into that pocket before serving. I’ll let you know how it goes, or if you get to it before me, please let us know your thoughts about how it worked, if it improved the flavor or experience of the dish, etc.)