hi food board people,
tonight me and the wife are going to try to make pepperoni rolls. we live in college station and we like gumby's and double dave's rolls. so, if you are familiar with those and have any experience then i'm looking for any advise or tricks of the trade that you might have to pass on. i'll check back in a while and see if there's anything i can use. thanks

Dough, pepperoni, cheese

Roll, dough flat, place topping, then roll dough over/around

Bake

Pretty straight forward if you have the dough already, which you should. The things are pretty idiot proof...if they come out funny, just call them pepperoni balls, sticks, etc.

Just go to double daves/gumby's instead. Not worth trying.

But I am curious to hear about other people's attempts. Tried pillsbury canned pizza dough, pepperoni and shredded mozzarella. Yeah, not so good al.

In a moment of weakness, I ordered them from Mr. Gatti's a while back. They were like crack and much better than DoubleDave's.

Have used Rhodes rolls & provolone.
Not the same as Dave's but my kids love them

jah is right. I used to work at Double Dave's too. The provolone slices are cut to be 1oz each, so a half slice is 0.5oz. 0.5oz of provolone and 6 pepperoni slices in each one. Plain and simple.

You can actually buy dough from DD, can't you?

used cresent rolls, unstrung string cheese and packaged mini pepperonis...turned out pretty good.

Bernies..that was a flash from the past. By far the best pepperoni rolls you could get.

Bernie's changed to Stone Willy's and was there until 1999 or 2000 at least. They did have some good peproni rolls and mixing their marinara with Kraft Ranch only made them that much better.

I use a simple pizza dough recipe, prov and pepperoni. I cut triangle the size of my palm dough is about .5 inch thick at this point. I roll the dough super thin and then after cheese and pep I roll it over itself until I get a roll. Brush with garlic butter cook at 425 usually done in about 10 to 15 minutes. I'll give it a once over with the butter when I pull them out. Goes great with a homemade ranch.

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Especially for Sundays, because EVERYONE would use their meal plans to get them.

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Definitely what I would do. Thanks for making my pepperoni rolls.

No problem. In fact it was so crazy on Sundays that we would spend all week making rolls for Sunday.

The best was the end of the year when people would try to use the rest of the meal plans that they didn't use. They'd order multiple large pizzas at the same time and dozens of rolls.

I swear for the time I worked there I ate pizza or something from there every day. I'm surprised I didn't balloon up to 300+ lbs.

Oh I burned lots of meal credits on pizza!!

Hi! My husband and I are class of 01 and used to live on the south side of campus I can't tell you how many pizza rolls from Stone Willy's we used to put away!! Its amazing we didn't graduate obese! We were feeling a bit nostalgic the other day and were talking about how cool it would be to find another Stone Willy's. But I haven't found any left in the country. So we're going to try our hand at making pizza rolls. Thanks for the pointers you offered earlier. Had a few little questions....what brand of sauce did you use to dip them in? How long and what temp did you cook the rolls? Did you guys use mozzarella or provolone or both? Grated cheese or slices? I think this is the one food I miss eating in College Station, as crazy as that sounds. Thanks for any advice you have.

Much appreciated!

Go to HEB to the frozen bread section. Buy the frozen pizza dough and thaw in fridge. They have regular and wheat selections. Roll out at room temp and fill with fresh ingredients from the deli. I use pepperoni and sometimes Canadian bacon too. Delish!!

I'm a big fan of Muir Glen canned pizza sauce. You can find at target, sprouts, and some HEBs. I'm sure others carry it as well.

Boomerang Aussie pies makes awesome pepperoni pies.

Can probably find them at HEB.

Can't wait to make these this weekend. Think of adding some paper thin slices of jalopanoes with the pepperoni.

The ones of you that work at pizza places.....what type of flour did you use for making dough?

Your best bet from a grocery store is plain old King Arthur AP flour. High protein content and easy to use.

Random bump. I'm making some for the 4th but I want to try and emulate Blue Baker's because they are doing fantastic. Anybody know the secret? The dough comes out fluffier than a DoubleDaves roll

Howdy, Stupid question, are they just dough, cheese and pepperoni, no sauce?

Yes, no sauce.