3 pkgs. dry yeast
7 c. flour
1/2 c. plus 2 2/3 tbsp. nonfat dry milk
1/2 c. sugar
1/2 c. oil
2 3/4 c. warm water
2 eggs
1 lb. sliced pepperoni
1 tbsp. salt

Blend dry ingredients. Add oil, water, and eggs. Mix thoroughly. Knead until smooth. Let double in bulk, about 1 hour. Punch down. Roll into 1/4 inch thick rectangle. Cut into 24 squares.

On each square, overlap pepperoni slices in a straight line down the center, leaving room at top and bottom to seal. Fold top and bottom to center. Roll from side to side, keeping pepperoni straight; seal roll. Place in baking pans and let rise. Bake at 350 degrees for 20 minutes. Makes 24.