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Pepperoni & Parmesan Rolls (Atkins)

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Ingredients Nutrition

  • 12 ounces soya powder
  • 2 ounces sliced pepperoni, finely chopped
  • 12 cup shredded parmesan cheese, plus additional for garnish
  • 12 teaspoon pepper
  • butter (optional)


  1. Lightly coat a large baking sheet with cooking spray; set aside. Prepare bread according to package directions, stirring in the pepperoni, Parmesan and pepper with the dry ingredients. After kneading dough, shape into a 15-inch-long rope. Cut dough at 1-inch intervals to make 15 pieces. Roll into balls and place 1 inch apart on prepared baking sheet. Cover with oiled plastic wrap and let rise in a warm, draft-free place 1 hour (will rise slightly).
  2. Press down balls of dough and shape into 2-inch rounds or 5-inch mini-baguettes. Place 2 inches apart on prepared baking sheet and cover with oiled plastic wrap. Let rise in a warm, draft-free place 1 1/2 hours (will rise slightly).
  3. Heat oven to 375°F Using kitchen scissors or a sharp knife, make decorative cuts in the rolls. Sprinkle tops with shredded Parmesan, if desired. Bake until rolls begin to turn golden, 20 minutes. Transfer to a wire rack and cool at least 10 minutes. Serve warm with butter.

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