Pepe Rolls
The Roman pasta dish, Cacio e Pepe, reinvented in appetizer form!
Ingredients
7 ounces of raw pie dough
2 eggs, divided and beaten
1/2 cup grated Romano cheese
1 teaspoon pepper
Instructions
Preheat oven to 375F. Line a baking sheet with parchment paper.
Combine one beaten egg with Romano and pepper.
Roll out the pie dough to a circle (about 9 inches in diameter).
Spread the egg mixture in a thin, even layer across the entire surface of the dough.
Cut the dough into 8 triangular wedges - first in half, then quarters, then eighths.
Starting with the wide end, roll each wedge up to the point and place on the baking sheet a couple inches apart.
Lightly brush the tops with the second beaten egg.
Bake until golden brown, about 20-30 minutes. Let cool on a wire rack for 5 minutes and sprinkle a few grinds of pepper on top before serving.
Pepe Rolls
Ingredients
Instructions
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- Combine one beaten egg with Romano and pepper.
- Roll out the pie dough to a circle (about 9 inches in diameter).
- Spread the egg mixture in a thin, even layer across the entire surface of the dough.
- Cut the dough into 8 triangular wedges - first in half, then quarters, then eighths.
- Starting with the wide end, roll each wedge up to the point and place on the baking sheet a couple inches apart.
- Lightly brush the tops with the second beaten egg.
- Bake until golden brown, about 20-30 minutes. Let cool on a wire rack for 5 minutes and sprinkle a few grinds of pepper on top before serving.
Check out some of my other creations:
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