Stuffed Pizza Pull-Apart

Serves: 11
Total Calories: 362


22 Rhodes White Dinner Rolls , thawed
2.750 ounces small slices pepperoni (44 slices)
8 ounces brick mozzarella cheese, cut into 22 pieces
1/4 cup butter, melted
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
3/4 cup grated Parmesan cheese
pizza sauce


Spray counter, lightly, with non-stick cooking spray. Flatten each roll into a 3-inch circle. Place 2 pepperoni slices and 1 piece of mozzarella cheese on each circle. Pull edges of each dough circle up to completely enclose filling. In a bowl combine butter, basil, oregano and parsley. Place Parmesan cheese in a separate bowl. Dip each filled roll in butter mixture and then in Parmesan cheese. Place 11 filled rolls in the bottom of a large sprayed bundt pan pinched side up. Top with remaining 11 rolls. Sprinkle any remaining parmesan cheese over rolls. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350°F for 30-35 minutes. Cover with foil last 10 minutes of baking if necessary to prevent over browning. Remove from oven and invert onto serving platter. Serve warm with heated pizza sauce.

Nutritional Facts:

Serves: 11
Total Calories: 362
Calories from Fat: 157

This Stuffed Pizza Pull-Apart recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.

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