|12||Bridgford Frozen White Rolls Dough, thawed or|
|1 loaf||Bridgford Frozen Ready-Dough®, thawed|
|¼ cup||pizza or spaghetti sauce|
|1½ cups||shredded mozzarella cheese|
|1 pkg (3 oz)||Bridgford Sliced Pepperoni|
|1 small can||sliced black olives|
|1||red pepper (optional for making fish mouth)|
Lightly grease baking sheet(s); set aside. Preheat oven to 425°. If using loaf of dough, divide thawed loaf into 12 slices. If using rolls, they are ready to use once thawed.
A. On a lightly floured surface, pat or roll each piece of dough into a circle 4-5 inches in diameter. Place dough rounds on greased baking sheet(s) 2-3 inches apart.
B. Twist the right or left side of each circle to make tail of fish. Prick dough several times with a fork.
C. Cover fish shaped dough with approximately 1 teaspoon of sauce.
D. Sprinkle with cheese (just enough to cover sauce, 1-2 tablespoons).
E. Cut each piece of pepperoni in half to make a half circle shape. Starting at the base of the tail, cover the body of the fish in layers of pepperoni (the curved edge of the pepperoni facing the tail, the straight edge of the pepperoni facing the face of the fish). The pepperoni slices are the scales of the fish.
Leave an inch with no pepperoni for the face of the fish. Place an olive slice for the eye. Cut the red pepper into very thin strips. Use 2 small pieces (¼ inch long, each piece) from a red pepper strip to form the fish lips (see picture). Bake immediately at 425° for 10 minutes or until cheese is bubbly and edges of dough are golden brown. Remove from oven and serve.Print Recipe