Monday, March 12, 2012

Pepperoni Pizza Rolls

One of our favorite restaurants has these amazing pepperoni rolls on their appetizer menu. One day I decided that I wanted to make my own so I began searching for recipes. I found one that sounded good but decided to attempt my own anyway. I use my basic "go-to" dough recipe  as the canvas for this delicious work of food "art". Well, maybe that's a little on the dramatic side but they are seriously good.

For the dough:
  • 2 cups water
  • 2 tablespoons melted coconut or olive oil
  • 2 tablespoon sugar
  • 1 1/2 teaspoon salt
  • 5 1/2 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • optional: you can also add some Italian seasoning, garlic powder, and onion powder
  • egg wash (1 egg yolk + 1 tablespoon water), you can replace the egg wash with either of the oils as well
For the Filling:
  • 2/3-3/4 cup pizza sauce
  • 1 package Turkey Pepperoni
  • 3-4 cups shredded pizza cheese blend
Combine the water, oil, sugar and yeast in the pan of your bread machine. Add the flour and then the salt. Set the bread machine on the dough setting and start. After an hour, turn off the bread machine. Oil hands, remove the dough from the pan onto a floured surface and punch down dough, divide into 2 portions.

Using a rolling pin, roll one dough portion into a 10"x15" rectangle. Spoon 1/4-1/3 cup pizza sauce onto the dough and spread evenly over the surface.

Top with half the pepperoni slices (35-40) and half the cheese (1 1/2-2 cups).

Roll dough up jellyroll style (like a cinnamon roll).

Using a sharp knife, cut into 12 (1 1/4") segments. Place in a greased 9"x13" pan. Cover with a damp towel and set rolls aside until they double in size, about 20 minutes. Preheat the oven to 400 degrees F (200 degrees C). Bake for 20-25 minutes, or until nicely browned on the top and bottom.

Repeat the process with the second dough portion.


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