Deli Style Pepperoni Rolls Food

PEPPERONI ROLLS

Steps:

• Gently heat the milk and butter in a small saucepan until the butter is melted. The milk should be just a little hotter than warm, between 100 and 115 degrees F (but no warmer than 115 degrees F). Remove the saucepan from the heat and whisk in the sugar, yeast and 2 teaspoons salt. Let the mixture sit until the yeast is activated and foam covers the top, 5 to 8 minutes.
• Add the flour, egg and yeast liquid to a large bowl. Make the dough by mixing the ingredients together with a rubber spatula. Make sure all ingredients are incorporated; the dough will be sticky and loose. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Remove the plastic and gently re-knead the dough in order to deflate it while still in the bowl. Form into a ball, as best you can, and cover with plastic wrap. Let rest in a warm place until doubled in size, about 1 hour.
• Line 2 baking sheets with parchment. Transfer the dough to a very generously floured surface, kneading to bring together. Cut the dough into 8 pieces, about 3 1/2 ounces each. Gently form each piece into a ball, incorporating more flour as needed so the dough is no longer sticky but still pliable. Use your hands to flatten each ball to a 4 1/2-inch circle. Brush a piece of pepperoni with oil and place in the center of the circle, along with 2 tablespoons shredded mozzarella. Fold the dough over the pepperoni, like a burrito, and place on the prepared baking sheets seam-side down. (It's ok if the filling is not fully encased at this point.) Repeat with the remaining pepperoni and cheese, placing the bundles on the baking sheets at least 1 inch apart to allow for a third rise. Cover the rolls loosely with plastic wrap and place in a warm place for 30 minutes. The rolls will puff up just a bit.
• Preheat the oven to 350 degrees F. Brush the tops of the rolls with the remaining oil and bake until the crust is crispy and golden brown, 30 to 35 minutes.

PEPPERONI ROLLS

Steps:

• Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.
• Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.
• Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.

PEPPERONI ROLLS

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.

DELI STYLE PEPPERONI ROLLS

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

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!

PEPPERONI ROLLS

Steps:

• Divide one loaf of dough into 16 pieces; roll each into a 3-in. circle. Place a piece of pepperoni and cheese in the center of each circle. Fold all edges together; press to seal. Place rolls, seam side down, on a parchment paper-lined baking sheet. , Preheat oven to 350°. Repeat with remaining ingredients. Bake 15-20 minutes or until golden brown. Serve warm with pizza sauce.

ITALIAN DELI ROLLERS

Steps:

• Spread butter on one side of each tortilla. Layer each with cheese, ham, bologna, pepperoni, peppers, tomato and lettuce to within 2 in. of edge. Spread mayonnaise over lettuce. Roll up tightly. Serve immediately or wrap tightly and chill up to 2 hours.