by Mimi Vanderhaven
• 1 sheet frozen puff pastry, thawed
• 1 jar of Mid’s Three Cheese Sauce
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 4 oz. thin sliced pepperoni
• Egg wash: 1 egg and 1 Tbsp. water
Preheat the oven to 400° F.
On a lightly floured surface, roll out the puff pastry with a rolling pin until it measures 10”x14.”
Spread 4 Tbsp. of the sauce evenly over the entire pastry, then sprinkle the mozzarella evenly over the sauce. Do not add more
cheese than the recommended amount.
Arrange pepperoni in a single layer over the pastry. Sprinkle Parmesan over the pepperoni.
Start with the short side closest to you and gently start to roll (this will start to look like a jelly roll). If you are making this ahead of time, wrap the log tightly with plastic wrap and refrigerate. It will keep overnight.
To make the egg wash, in a small bowl, beat the egg and add 1 Tbsp. water. Brush on the top and sides of the dough roll.
Cut into 20 1/2-inch thick slices and place onto a greased cookie sheet, on their sides.
Bake for 10-15 minutes until deep golden brown and not doughy in the middle. Serve warm.
Heat the rest of the Three Cheese Sauce and serve alongside for dipping.