She is incredible – love you Mom!






Are pepperoni rolls a Pittsburgh thing?

Since I have lived in a bubble my whole life, I am not sure.

However, I do know that pepperoni rolls go hand in hand with most sporting events. Wash ’em down with an ice cold beer, and there isn’t much better.





I don’t even like pepperoni.

But I was determined to make Mr. How Sweet some healthier pepperoni rolls. He asked for them last week, so after letting him suffer for 7 days, I tried my hand at them.


I made a whole wheat pizza dough and let it rise. Does the whole wheat counteract the endless grease from the processed meat and cheese? In my book, yes.




I wasn’t planning on trying one of the rolls – usually anything with pepperoni turns me off. Then Mr. How Sweet cut one in half and it just looked too good to be true.

It was to die for.

After eating half of one, I went shopping for some necessities (like bacon and Crisco) and thought about them the whole time. I was literally craving another bite. I couldn’t get my mind off them.




The best part about the rolls were the crispy dough. Usually pepperoni rolls are very thick and doughy. Since I don’t really love bread, this is another reason they aren’t my favorite.

Because the dough was 100% whole wheat, the bread was crunchy, crispy and thin. Dare I say it was perfect?





Whole Wheat Pepperoni Rolls

Homemade whole wheat pizza dough (I used 1 1/2 cups whole wheat flour, 1 teaspoon yeast, sea salt, 1 tablespoon olive oil, 1 tablespoon honey, 1/2 cup warm water and let rise for 2-3 hours.)

4 slices mozzarella cheese

4 slices provolone cheese

1 package pepperoni

2 tablespoons olive oil

1-2 tablespoons garlic powder

Preheat over to 375.

After dough rises, roll it out so it is very thin. Depending on how many rolls you want (and which size you want them) cut the dough accordingly. I cut my dough into four pieces.

Brush each piece of dough with olive oil and sprinkle with a pinch of garlic powder. Add a layer of pepperoni, then a layer of cheese. I used cheese slices, but tore them in pieces to fit. Make sure you use a combo of mozzarella and provolone in each roll.

Starting at one end, fold the roll to the end (like a jellyroll) and pinch the sides close. Lay on a baking sheet sprayed with non-stick spray.

Bake at 375 for 25-30 minutes, turning the rolls halfway through.










I beg of you – you need to make these soon. In the name of all things holy, they are incredible. And this is coming from a pepperoni-hater.





I will be at the beach this week, but don’t you worry, I have posts lined up for you because I am a nutjob. I am also going to be blogging about our daily beach life under Fit Bites. Fun, huh? :)