Thursday, August 12, 2010

Pepperoni Rolls

I totally copied this recipe from Suzanne. It's delicious and can be grabbed as a snack or you can pack 2 for a lunch. I only made minimal changes. Check out her website - it's awesome and she has step-by-step pics of this yumminess.

Pepperoni Rolls


1 1/2 cups warm water

1 teaspoon yeast

1/2 teaspoon salt

2 tablespoons sugar

1/2 teaspoon garlic powder

1 egg

1/3 cup oil

1 cup chopped pepperoni

1/2 cup shredded mozzarella

4 cups flour (approx)


pepperoni slices or sticks

mozzarella or pepper jack cheese (approx. 2 cups)

In a large bowl, combine water, yeast, salt, sugar, minced garlic, egg, oil, chopped pepperoni, and the 1/2 cup of cheese. Let sit five minutes. Stir in the first cup and a half of flour with a heavy spoon. Add the next cup of flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate since dough can be temperamental.

Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour. Mine took about 2 hrs to rise enough.) Uncover bowl; sprinkle in a little more flour and knead again before dividing in half into two balls.

Working with one half of the dough at a time, roll each ball of dough out onto a floured surface into a rectangle (approximately 8×12 inches). Sprinkle flour over the dough to keep from sticking as you roll. Make one slice lengthwise down the dough. Slicing from the other direction, make a slice down the middle, then again, until you have eight pieces. Sprinkle with cheese. Place about 3 pepperoni slices or sticks on each piece. Roll up, pinching seam to seal.

Let rise approximately 30 minutes. Preheat oven to 350-degrees. Bake for 20-30 minutes. (Watch carefully–the size of your rolls will vary the baking time–they’re done when they’ve browned.) Makes 16 rolls.



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