Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

13 3/4 oz PACKAGE HOT ROLL MIX
1 ea EGG
1 ts MINCED ONION (DRY)
1 c CHOPPED PEPPERONI
1/2 c SHREDDED CHEDDAR CHEESE
1 tb GRATED PARMESAN CHEESE
1/2 ts DRIED OREGANO, CRUSHED
1/8 ts GARLIC POWDER
1 ea BEATEN EGG YOLK
1 tb WATER

SOFTEN YEAST FROM ROLL MIX AS DIRECTED. STIR IN THE EGG AND MINCED
ONION COMBINE FLOUR MIXTURE FROM ROLL MIX WITH PEPPERONI, CHEDDAR
CHEESE, PARMESAN CHEESE, OREGANO AND GARLIC POWDER. STIR INTO YEAST
MIXTURE. MIX WELL. TURN OUT ONTO FLOURED TABLE AND KNEAD UNTIL DOUGH
IS SMOOTH, ABOUT 5 MINUTES. PLACE IN GREASED BOWL AND COVER. LET RISE
UNTIL DOUBLED. PUNCH DOWN; TURN OUT ON FLOURED SURFACE CUT INTO 24
EQUAL PORTIONS. ROLL EACH INTO 10" LONG ROPE AND FOLD IN HALF. TWIST
TWO OR THREE TIMES. SEAL ENDS WITH A LITTLE WATER. PLACE ON GREASED
BAKING SHEET. BRUSH WITH MIXTURE OF EGG YOLK AND WATER. COVER ROLLS
AND LET RISE FOR 30 MINUTES. COOL ON WIRE RACK AFTER BAKING. BAKE AT
400 DEG F. FOR 12 TO 15 MINUTES.

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