Pizza Roll
Hubby and I had a party to go to. It was actually the finals for our Beirut league. Yes, we play in a Beirut league. I always called it Beer Pong, but here they call it Beirut. Anyways, the finals were coming up and we knew it was going to be a long night of drinking, so I wanted to make some food that would help soak up the alcohol.
The pizza roll was a huge hit. I baked it the day before and cut and refrigerated it overnight. Then I popped it into the oven to reheat it. I served it with ranch dressing and marinara sauce.
I followed the recipe from Allrecipes.com except for a few minor changes. I made 2 loafs (since there were 20 teams of 2 people each) and they were gone in an instant.
Pizza Roll (from Allrecipes.com)
1 (10 ounce) can refrigerated pizza crust dough – I used refrigerated French Loaf
1/4 pound Genoa salami, thinly sliced
1/4 pound pepperoni sausage, sliced
1/4 pound provolone cheese, sliced
1/2 cup shredded mozzarella cheese
I added some Italian seasoning on top prior to baking
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
Roll pizza crust dough into an approximately 10×14 inch rectangle on the baking sheet. Layer with Genoa salami, pepperoni and provolone cheese. Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough. Roll jelly roll style. Seal the edge with a fork.
Bake in the preheated oven 25 minutes, or until golden brown (I covered with foil the last 5 minutes so it wouldn’t brown too much on the top). Slice into 1 inch pieces to serve.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Good luck with the storm. Be safe, glad to read you turned around and went home thinking about the end of the day!
I think if I was still in New York state I’d be baking up a storm to prepare for the Sandy Blizzard myself. Here in Alabama we can only hope for the best for you all on the shorelines up there!
Thanks. So far so good where I live. We haven’t list power yet, so that’s good!
I’m the same way with snacks at home! Once I get some in my hand, it’s over! These would definitely disappear rather quickly in our house, too =)
beantownbaker — March 6th, 2013 @ 8:38 pm
Glad to hear I’m not the only one like that!
I have tried a couple different recipes for the beloved hone mustard pretzels but to no avail…they always remain kind of “sticky”, so I am eager to try yours but I think they too will be sticky….are they?Why can’t you find the honey mustard pretzels anymore except in small bags????
beantownbaker — March 8th, 2014 @ 1:14 pm
I agree. They were a bit sticky the next day. But the first day, they weren’t. If they are when you take them out, just toss them and bake a little while longer.
The pretzels were very soft and nasty. I was hoping they were going to be like the Hanover Honey Mustard pretzels but are not at all. They don’t have a lot of flavor and the kids didn’t like that they were soft. I would not make them again.