Pepperoni Rolls

Step 1

Make the pizza rolls:

Step 2

Roll out each thawed dough ball to form a cute little circle. Place 1/4 cup of mozzarella cheese and 1 tablespoon of pepperoni in the middle.

Step 3

Close up the dough by bringing all sides to the middle. Once secure, roll either on a floured table or just in your hand to form a ball and close the seam. Place on a parchment paper lined cookie sheet/sheet tray(s).

Step 4

Spray the tops lightly with cooking spray and cover with plastic wrap. Allow to rest and proof for 20 to 30 minutes.

Step 5

Make the sheet-pan red sauce:

Step 6

Preheat the grill to 400 F.

Step 7

Cover a rimmed baking pan/sheet tray with foil. Arrange the Roma tomatoes with the cut-side up and season generously with about 2 three-finger pinches of kosher salt. Drizzle the tomatoes with the olive oil and stick a garlic clove inside 10 of the halved tomatoes. Toss the onion onto the pan as well.

Step 8

Roast this delicious sheet pan of veggies on the grill to soften and concentrate their flavor, approximately 30 minutes.

Step 9

When the tomatoes are cooked through, remove the veggie pan from the grill (or oven) and let cool for about 10 minutes.

Step 10

To assemble:

Step 11

While the sauce is cooling, make your egg wash by whisking eggs with a splash of water. Brush the rolls and bake or grill until they are golden brown, about 10 to 12 minutes.

Step 12

When the balls are done, drizzle them with hot honey, then grate the pecorino cheese. Set aside to cool.

Step 13

Now move the cooled veggies to a blender and add in the red pepper flakes and the sugar. Blend until smooth, then taste and add any salt or sugar needed. Then, toss in the basil and pulse to chop (don't overblend; it will whip air into the sauce).

Step 14

To serve:

Step 15

Pour the sauce into a fancy dish for dipping.

Step 16

Place a mountain of pepperoni balls on a serving platter and put the fancy dish of red sauce in the middle.