If you want some good pepperoni rolls ["The Loaded Roll," Weekend Mag, Oct. 22, and post-gazette.com/food], try this:

PEPPERONI ROLLS

• 1-pound loaf of frozen bread dough (I used Rhodes brand), thawed and at room temperature, divided into 4 to 8 portions, based on the size rolls you like
• 48 paper-thin slices of sandwich pepperoni
• 1 cup grated provolone cheese
• 1 cup grated mozzarella cheese
• 1 cup grated parmesan or romano cheese
• Olive oil

Divide the pepperoni slices by how many rolls you want: 2 = 24 each, 4 = 12 each, 8 = 6 each.

Preheat oven to 350 degrees. Oil your hands and stretch each portion of dough (1/2 loaf would stretch to a jelly roll pan size). Once stretched, lay out the pepperoni on it (pieces should touch each other), sprinkle with each of the cheeses and roll like a jelly roll. Pinch the ends and place on pan, seam side down. Bake for about 20 minutes or until golden.

You will be lucky to get these wrapped without your family scarfing them down. I like to wrap in plastic and then in foil.

If you do 2 to a loaf, rolling lengthwise, you can bake 2 at a time. Then reheat in the microwave and slice for an appetizer -- they disappear.

Michele Bartos, Penn Hills

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