It’s hard to write a blog post when you can’t stop thinking about warm, melty cheese oozing out of a crispy, buttery roll slathered in butter and Italian herbs. Oh, and that’s stuffed with pepperoni. I just made these pizza rolls, and four have already disappeared (into my stomach). I told myself that it was okay because I made them using lite string cheese, which everyone knows is *significantly* better for you than regular string cheese…
Ooey gooey, melty melty!
I first became mesmerized by the mythical Roni Roll when my best friend Lauren’s mom made one for Superbowl Sunday. Her recipe is slightly different; it only makes 1 large roll instead of 8 minis, and uses shredded mozzarella instead of string cheese– and perhaps most importantly, we call it a Roni Roll. Both are extremely easy to make, and insanely crowd pleasing. The recipe I used comes from Damn Delicious, an awesome blog that offers both healthy and cheesy posts.
INGREDIENTS:
1 can (8) Pillsbury crescent rolls
4 string cheeses, cut in half
About a half cup of pepperoni
1 tsp Italian herbs (I used Penzeys Pasta Sprinkle)
1 tbsp unsalted butter, melted
Such simple ingredients make such an awesome result!
DIRECTIONS:
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Normally I don’t line the baking sheet when working with Pillsbury crescent rolls because they’re so buttery that they don’t stick, but because these have the potential to leak cheese, it’s a good idea.
Place one of the pieces of string cheese in the wide end of the roll. Tuck in the edges of the roll around it so that it won’t escape! Lay about a tablespoon of pepperoni next to the string cheese on the roll. Try not to pile it up, or there’ll be too much in one spot. If there can ever be too much pepperoni. Roll up the crescents and double check that the cheese isn’t exposed! Keep it nice and cozy in its crescent roll blanket.
Tuck in those corners so no cheese gets loose in your oven
Pop the baking sheet in the oven for 10-12 minutes, and remove as soon as the tops are golden brown. Whisk together the melted butter and Italian seasoning in a small bowl.
Remove them from the baking sheet and brush them with the melted butter and seasoning mixture. Eat immediately! (I know you’re thinking “lol ok, I’ll eat them once my friends get here”. If you have that much will power, I’m impressed).
All done, and ready to eat
lards and epinards 