PEPPERONI ROLLS
Meet West Virginia's unofficial state snack. These pepperoni and cheese-stuffed pockets can be found in convenience stores across the Mountain State. And instead of sliced pepperoni (like in Italian versions found elsewhere) these soft rolls have a large chunk in the center (a bonus for serious pepperoni lovers!).
Provided by Food Network Kitchen
Time 4h30m
Yield 8 rolls
Number Of Ingredients 10
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.
GAME DAY PEPPERONI ROLL
This is now a game day favorite at my household. It is also an easy dinner recipe for a busy mom who needs all the time she can get!!
Provided by Emma Menchaca
Categories Pizza
Time 25m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 425 degrees. Butter a cookie sheet. An 18 X 13 should do. Roll out Pillsbury Pizza dough. Roll it out to fit the size of the pan. lightly drizzle garlic powder over the area. (use lightly as to not over power with garlicky flavor)Grab a hand full of pepperoni and start to lay them out. I like to lay rows and columns from top to bottom to fill area of pizza dough. (This package of Pepperoni is enough for 2 rolls) Next sprinkle mozzarella over the entire area but leave a handful of shredded cheese for topping.
- 2. Now the fun part...Take about an inch from the length and fold over. I usually go left to right. At this point begin creating your roll by rolling dough all the way to the end. Turn the roll now to fit lengthwise. Option: brush whipped egg over roll. This will add a crisp and pretty shinyness to your roll. Sprinkle with Garlic Salt now and add the leftover mozzarella to sprinkle over the top.
- 3. Bake at 425 degree for about 17 min's or until golden/brown. Let it cool for about 5 min's and with a nice sharp knife start slicing at the end of the roll and make your way down. You can serve with a side salad and ranch or marinara sauce to dip your slices into. Yum!!!
PEPPERONI ROLL
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
- For the pepperoni roll: Preheat the oven to 375 degrees F. Lightly oil a rimmed baking sheet.
- Roll the dough out into a rectangle 1/4 inch thick. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
- Leaving a 1/2-inch border, cover the dough with the sliced pepperoni. Cover the pepperoni with the mozzarella. Fold over the outside edges of the dough and roll up lengthwise like a jelly roll.
- Transfer the roll to the baking sheet, seam-side down. Make 6 shallow cuts on an angle on the top of the roll. Brush with the oil and sprinkle with the Parmesan. Bake until golden, 25 to 30 minutes.
EASY AIR FRYER PIZZA ROLL UPS
These homemade Air Fryer Pizza Roll Ups are so easy to throw together for a snack, party, or game day appetizer. With just 5 simple ingredients(string cheese, pepperoni, pizza sauce, flour tortillas, and olive oil), you can have these ready to eat in no time!
Provided by Ivory
Categories Appetizer Dinner Lunch Snack
Time 9m
Number Of Ingredients 5
Steps:
- Warm the tortillas: Stack the 4 tortillas onto a microwavable safe plate and place a damp paper towel on top. Microwave for 20 seconds until the tortillas are warm. You can also use a tortilla warmer if you have one.
- Preheat the air fryer to 375 degrees Fahrenheit and set the time for 5 minutes.
- Cut the string cheese in half lengthwise.
- Lay a tortilla flat and add about 1 tablespoon of pizza sauce at the bottom. Add 5 pepperoni slices on top of the pizza sauce, then add the string cheese on top of the pepperoni and roll all of the ingredients into a roll up. Repeat for each tortilla until you have 4 roll ups.
- Brush the top of each roll up evenly with olive oil as this will add a little extra crispiness to the roll ups.
- Add the pizza roll ups to the air fryer, seam down, add cook for 5 minutes or until the pizza roll ups are golden brown.
- Carefully remove the pizza rolls ups from the air fryer, let cool, then enjoy! These taste great dipped in some pizza sauce.
Nutrition Facts : Calories 255 kcal, Carbohydrate 27 g, Protein 10 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 715 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
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- In a small saucepan, over low heat, warm milk and 3 tablespoons of butter until butter is melted and mixture is between 100-115 degrees.
- Whisk in sugar and yeast and let stand until the yeast is dissolved and starting to foam, approximately 10 minutes.
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- Combine yeast and warm water in a large mixing bowl. Leave for 5 minutes until you see foaming action. Water that's too hot will kill the yeast (you can tell because there will be no foam).
- Slowly incorporate flour, one cup at a time, until all four cups are mixed into the dough. The dough should be sticky and hard to stir.
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- Generously spray a low-sided baking dish with cooking spray. Add frozen rolls in a single layer, and let thaw (covered) in the fridge overnight or on countertop for a few hours. Let rise at room temperature until they have doubled in size. Preheat oven to 375º.
- Bake the rolls for 12-14 minutes, until lightly golden on top. Let cool, then cut rolls in half lengthwise. Place the bottom of the rolls back in the baking dish in a single layer.
- Spread a tablespoon of pizza sauce to the bottom of the rolls. Then a 3″ round slice of provolone cheese (I use a biscuit cutter to cut the Provolone cheese to 3"). On top of the cheese, generously layer on Bridgford Food’s sliced meats. For each roll, I used three slices of pepperoni, turkey pepperoni, and salami.
- Add a tablespoon of pizza sauce to the tops of the rolls, and place them on top of the prepared bottom rolls. Brush egg wash on the tops of the rolls. Sprinkle with Italian seasoning and flake salt.
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- Roll out the pizza dough into a rectangle approximately ¼ inch thick. (There may be no need to do this. The dough comes out of the can quite thin.) Using a pizza cutter or knife, cut the dough (width-wise) into 11 or 12 equal strips.
- Place a single layer of pepperoni on each strip of dough and top with 2 tablespoons of mozzarella cheese.
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- Spoon the pizza or marinara sauce over the dough, leaving about 1/2 inch of the edges intact. Top with pepperoni slices, ham slices, and mozzarella to form a uniform and thin layer. Don't overstuff it or else it will be hard to roll.
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BROOKHAVEN MARKETPLACE
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Jan 31, 2012 - This is now a game day favorite at my household. It is also an easy dinner recipe for a busy mom who needs all the time she can get!! Jan 31, 2012 - This is now a game day favorite at my household. It is also an easy dinner recipe for a busy mom who needs all the time she can get!! Pinterest. Today . Explore. Log in. Sign up ...
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From pinterest.nz
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