16 Rhodes White Dinner Rolls, dough thawed to room temperature
8 oz mozzarella cheese, cut into 32 cubes
Pepperoni
Tomatos
Green bell pepper

Garlic Butter
1 Tbsp garlic salt, or 2 Tbsp minced garlic and a pinch of salt
1/2 cup butter, melted

1. Soak wooden skewers in water for 5-10 minutes to prevent burning on grill.
2. Cut each roll in half. Wrap each dough pice around each piece of cheese, pinch to seal.
3. Assemble skewers, starting with the cheese stuffed dough. Stack 2 or three pieces of pepperoni and fold them in half before adding them to the skewer. Add tomato, green bell pepper, and repeat. End on the dough stuffed with cheese.
4. Combine garlic butter ingredients. Brush liberally over each skewer.
5. Grill on direct medium heat, closing the grill lid so the dough will cook through. Once the rolls are browned, remove the skewers from the grill.