chipotle said:
gotta make your own dough (lots of simple youtube recipes). use half a slice of provolone and around 6 pepperonis....Bam!...pizza rolls.
Smoked provolone is key. But yes, half slice, 6 pep.
IIRC, They use a 16oz dough ball tossed big enough to make 8x rolls (probably 30-35" circle)
If you are using a smaller dough ball, roll it out as big and flat as possible, put your cheese and pep in 4 or 6 or 8 slots around the edge and cut the dough like a (4 or 6 or 8 slice) pizza.
Fold the corners of the triangle over the pep/cheese and tightly roll up.
As you put them on the pan to cook, you can squeeze them a bit to prevent the dough from rising too much. Resist the temptation to stretch them as you squeeze them. The ones you get from DDs that are longer but have a big section in the middle that is all dough with no pep/cheese have been stretched.
Cook at probably 400 for about 10min.
DDs doesn't put anything on them before cooking but most other places swab a little butter and sprinkle a little parm before cooking and I would add this step if using a home oven but YMMV.
