Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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