Kardea Brown's Pepperoni Mummy Strombolis | Delicious Miss Brown

This is one of those recipes you're going to want to make year after year. Not only are these strombolis cute; they're also pepperoni pizza-flavored, so the whole family will love them! #KardeaBrown #FoodNetwork #DeliciousMissBrown #Strombolis Watch #DeliciousMissBrown, Sundays at 12|11c or #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/3zKRaRz Subscribe to Food Network ▶ http://foodtv.com/YouTube Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pepperoni Mummy Strombolis RECIPE COURTESY OF KARDEA BROWN Level: Intermediate Total: 45 min Active: 30 min Yield: 8 servings Ingredients 1/2 cup (1 stick) salted butter 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon crushed red pepper flakes, or to taste 1/2 teaspoon dried oregano Two 8-ounce cans refrigerated crescent roll dough All-purpose flour, for dusting One 3-ounce package sliced pepperoni (about 48 pieces) One 8-ounce block part-skim mozzarella, shredded 8 pimiento-stuffed green olives, sliced Sheet Pan Tomato Soup, or warm marinara sauce for dipping Sheet Pan Tomato Soup: Nonstick cooking spray, for the baking sheet 2 pounds Roma tomatoes, quartered 1 red bell pepper, cut into large strips 4 cloves garlic 1 large red onion, quartered 2 sprigs fresh thyme 1 sprig fresh rosemary 1 teaspoon freshly ground black pepper 1 tablespoon kosher salt 1 cup chicken stock, heated until hot 1/4 cup heavy cream, heated until hot Olive oil and fresh basil, for garnish Directions Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Melt the butter in a small saucepan over medium heat. Add the garlic powder, onion powder, crushed red pepper if using, and dried oregano. Set aside. Unwrap the crescent rolls on a lightly floured surface. Place two triangles together, short sides aligned, and press the seams together to create a diamond. Repeat the process with the remaining crescent dough. Place 6 pepperoni slices in the center of each diamond and top each with 2 tablespoons shredded cheese. Cut 4 slits on the exposed sides of the triangles, making sure to leave a rectangle in the center of each intact. Fold the top and bottoms of the diamond centers over the filling slightly. Crisscross the strips of dough over each other to partially cover the filling and create a mummy shape. Place 2 slices olives for the eyes on each, wrapping the dough strips around them. Place the mummies on the lined baking sheet. Brush each mummy with the melted butter mixture. Bake until the mummies are golden brown and the cheese is melted, about 10 minutes. Serve with the Sheet Pan Tomato Soup or marinara sauce. Sheet Pan Tomato Soup: Yield: 4 to 6 servings Preheat the oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray. Combine the tomatoes, bell pepper, garlic, onions, thyme and rosemary on the prepared baking sheet. Sprinkle with the pepper and 2 teaspoons salt. Place in the oven and bake until the tomatoes are soft, the garlic is golden brown and the bell pepper is cooked through, 30 to 35 minutes. Remove and discard the woody stems of the thyme and rosemary, if necessary. Transfer the hot roasted vegetables from the baking sheet to a blender. Cover and remove the center of the blender top to allow steam to escape. Add the chicken stock and blend until the soup is smooth. Add the heavy cream and process until thickened. Season with additional teaspoon salt if needed. Transfer the soup to a large saucepan and simmer until ready to serve. Divide the soup among serving bowls. Drizzle with olive oil and top with fresh basil. When blending hot liquid, first let it cool, then transfer to a blender, filling only halfway. Leave one corner of the lid open, cover with a kitchen towel and pulse until smooth. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Kardea Brown's Pepperoni Mummy Strombolis | Delicious Miss Brown | Food Network https://youtu.be/1S-PkiGAPSE