Pepperoni Rolls
These savory stuffed rolls, bursting with mozzarella and pepperoni, are ideal as a satisfying snack or a convenient kid-friendly dinner.
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Instructions
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Preheat the oven to 375 F and line a baking sheet with parchment paper.
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Microwave pepperoni sticks for 3 minutes to render fat; transfer pepperoni to a paper towel-lined plate and reserve 3 tablespoons of the oil.
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Heat water, milk, and sugar to 110 F, then stir in the reserved pepperoni oil and yeast, allowing it to foam for 5 minutes.
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Using a stand mixer, mix flour and salt. Gradually add the yeast mixture and beat on medium speed for 8 minutes until a smooth, shiny dough forms.
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Form the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (50-60 minutes).
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On a floured surface, divide the dough into 8 equal pieces. Form each into a ball, cover, and let rest for 5 minutes.
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Toss the pepperoni pieces with 1 tablespoon of flour.
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Flatten each dough ball into a 6x4-inch rectangle. Layer 2 pepperoni pieces and 2 tablespoons of cheese on each, then roll tightly and pinch the ends to seal.
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Arrange the rolls seam-side down on the baking sheet, cover, and let rise until doubled (about 40 minutes).
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Brush the rolls with whisked egg yolk and 1 tablespoon of water.
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Bake for 24-28 minutes until golden. Cool on a wire rack for at least 15 minutes before serving.