PEPPERONI ROLLS
Make and share this Pepperoni Rolls recipe from Food.com.
Provided by jade_brown
Categories Meat
Time 2h15m
Yield 12 pepperoni rolls, 12 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve sugar, yeast, salt in the warm water.
- Stir in the flour, using extra flour or water as needed to make a soft dough that isn't too sticky.
- Turn out onto a floured board and knead for a couple of minutes. Shape into a ball and let raise in a bowl for 30 minutes to an hour, covered with a towel. Volume should double.
- Turn the raised dough back onto the floured board, and cut it into 12 pieces (I use a scraper/cutter, but a knife works fine.).
- Take each piece, flatten it lightly on the board with your hand, and place 4-5 slices of pepperoni in the middle, overlapping but not stacked.
- Add cheese.
- Roll it up like a jelly roll, and then crimp it with your fingers to seal the ends into an oval, with no pepperoni sticking out. Place on an ungreased baking sheet with at least an inch between each one.
- Beat in an egg and add a tablespoonful of water. Brush rolls lightly with this glaze. You don't need to let the rolls raise further, but you can if you want to.
- Bake rolls at 425 degrees until golden brown.
Nutrition Facts : Calories 281.3, Fat 8.8, SaturatedFat 3.9, Cholesterol 24.6, Sodium 467.2, Carbohydrate 38.6, Fiber 1.4, Sugar 4.5, Protein 11.1
BRIDGEFORD PEPPERONI ROLLS
I love using frozen bread dough in recipes. This recipes came from Bridgeford Frozen Bread Loaves. These are wonderful little appetizers.
Provided by Quiltn99
Categories < 60 Mins
Time 45m
Yield 30 rolls
Number Of Ingredients 6
Steps:
- On a lightly floured surface, roll out dough to a 10 x 15 inch rectangle.
- Set aside.
- In a medium size bowl, mix together cream cheese and Parmesan.
- Add Bridgford, Pepperoni, olives, onion and garlic.
- Mix well.
- Spread evenly over dough.
- Roll up dough tightly in jelly-roll fashion.
- Seal seams and edges.
- Cut roll into 30, 1/2 inch slices.
- Place slices swirl-side up on greased baking sheet.
- Bake in a preheated 375° oven for 12-15 minutes.
- Remove from oven and pan to cool on wire rack.
DELI STYLE PEPPERONI ROLLS
This is a recipe I remember my mom making over the summer when we were kids. She'd make the sandwiches the day before and let them muddle over night in the fridge. They were great to take to the beach or on picnics. You have to let them set for a few hours or you will not enjoy them as much! This was originally in the Press of Atlantic City in 1986. I always use freshly shredded carrots. Don't be tempted to buy the preshredded carrots, they are much more coarse and don't work well. Being near Philadelphia we use good sub rolls with a sturdy crust.
Provided by sedohnah
Categories Breads
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut pepperoni slices into strips.
- Combine pepperoni, cheese, lettuce, carrot, radishes, red onion and tomatoes in a large bowl. Blend together dressing and mustard. Pour over pepperoni mixture. Mix well.
- Cut the end off of each roll. Hollow out the roll leaving a roll shell. (you can reserve the centers for bread crumbs).
- Divide pepperoni mixture evenly among the rolls. Replace tops. Wrap well and refrigerate several hours.
- Let stand at room temperature 30 minutes before serving.
QUICK PEPPERONI ROLLS
Make and share this Quick Pepperoni Rolls recipe from Food.com.
Provided by Ursie
Categories Breads
Time 20m
Yield 6 rolls, 6 serving(s)
Number Of Ingredients 3
Steps:
- Cut a plug out of one end of each of the (6) rolls and remove the bread center.
- Stuff each roll with 3 slices of Pepperoni.
- Then Stuff each with 1 slice of provalone cheese.
- Replace bread Plug and Bake following package directions.
- Then just sit back and enjoy the raves!
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