Spicy Pizza Rolls
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
- Canola oil, for frying
- 1 cup mozzarella cheese, shredded
- ½ cup provolone cheese, shredded
- ⅓ cup chopped pepperoni
- 2 tablespoons tomato sauce
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon dried oregano
- ¼ teaspoon granulated garlic
- A handful basil, chopped
- 12 slices white sandwich bread, crusts removed
- 2 tablespoon parmesan cheese, finely grated
- A handful of parsley, finely chopped
In a deep-sided skillet, heat 1 inch of oil to 350°F.
In a medium bowl, mix together the mozzarella and provolone cheeses, pepperoni and tomato sauce. Add in the red pepper flakes, dried oregano, granulated garlic and basil. Mix until thoroughly combined.
Using a rolling pin, flatten each slice of bread. With the long side facing you, place a heaping tablespoon of filling on the lower half of each slice. Brush the edges of the bread with water and roll the bread around the filling, pressing down on the seams and open ends to seal the roll.
Fry the rolls in batches so they don't stick together and brown evenly until they are crisp, turning occasionally. Transfer to a baking sheet lined with a rack as you remove them from the oil.
Place the rolls in a large bowl and toss them with parmesan cheese and parsley. Transfer to a platter and enjoy!