Pepperoni roll ups

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 package (3-1/2 ounces) sliced pepperoni, finely chopped
• 1 cup (4 ounces) shredded provolone cheese
• 2 tablespoons onion soup mix
• 2 tablespoons sour cream
• 1 teaspoon grated Romano cheese
• 2 tubes (13.8 ounces each) refrigerated pizza crust

Directions

• In a small bowl, combine the first six ingredients. Unroll each tube of pizza dough into a long rectangle; spread each rectangle evenly with 1 cup pepperoni mixture.
• Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll into 16 slices; place cut side down on ungreased baking sheets.
• Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 32 appetizers.

Nutritional Facts1 appetizer equals 103 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 270 mg sodium, 9 g carbohydrate, trace fiber, 4 g protein

OR

Ingredients

• 1 tube (13.8 ounces) refrigerated pizza crust
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup chopped pepperoni (about 64 slices)
• 1/2 cup spaghetti sauce, warmed, optional

Directions

• On a lightly floured surface, roll dough into a 16-in. x 10-in. rectangle. Sprinkle with cheeses and pepperoni.
• Roll up jelly-roll style, starting with a long side. Cut into 2-in. slices. Place cut side down in a greased 15-in. x 10-in. x 1-in. baking pan; lightly press down to flatten.
• Bake at 400° for 8-10 minutes or until golden brown. Serve with spaghetti sauce if desired. Yield: 8 appetizers.

Nutritional Facts1 appetizer (calculated without spaghetti sauce) equals 265 calories, 13 g fat (5 g saturated fat), 26 mg cholesterol, 776 mg sodium, 24 g carbohydrate, 1 g fiber, 12 g protein.