Hot Honey Pepperoni Lasagna Roll Skillet

• 8 lasagna sheets, cooked
• 1 lb ground pepperoni
• 1 cup marinara sauce
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp hot honey
• 1/4 cup grated Parmesan
• 1 egg
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt to taste
• Black pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, heat olive oil over medium heat and cook ground pepperoni until browned.
3. 3 In a bowl, mix ricotta, egg, mozzarella, Parmesan, garlic powder, oregano, salt, and pepper.
4. 4 Spread a thin layer of marinara sauce in the skillet.
5. 5 Place a lasagna sheet in the skillet, top with a spoonful of cheese mixture and some pepperoni, then roll up.
6. 6 Repeat until all rolls are in the skillet.
7. 7 Pour remaining marinara sauce over the rolls and drizzle with hot honey.
8. 8 Bake for 20-25 minutes until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Oven-safe skillet
• Baking sheet (optional)

Variations

• Add spinach for extra veggies.
• Use turkey pepperoni for a leaner option.

Substitutions

• Substitute ground pepperoni with Italian sausage.
• Use store-bought alfredo sauce for a creamy twist.

Pairings

• Pairs well with a crisp Pinot Grigio.
• Great with a side Caesar salad.

Nutrition

Tips

• Use no-boil lasagna sheets to save time if available.
• Adjust the amount of hot honey to your spice preference.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven covered with foil until heated through.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a complete meal.

FAQ