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.
PEPPERONI PIZZA ROLLS (COPY CAT - DOUBLE DAVES PIZZAWORKS)
These are like the famous "Pepperoni Rolls" made by Double Dave's Pizzaworks from College Station, TX, Home of Texas A&M University. I use to sit and watch the guys making them, while eating a bunch. Best served with Ranch dressing, or Pizza sauce. These Pepperoni Rolls don't need sauce inside to be really, really good. I used to be able to eat about 9 of these for dinner in college. I make them by the dozen, because my two kids eat a lot of them. Watch out - These are addicting!
Provided by SteakTaters
Categories Weeknight
Time 25m
Yield 6 Rolls, 2 serving(s)
Number Of Ingredients 3
Steps:
- Unroll pizza dough onto large counter top.
- Cut dough in half lengthwise to make 2 strips, ~4 inches by ~18 inches.
- Gently stretch dough until it is about 3 feet long, and 6 inches wide. It will be semi thin.
- Lay 5 pepperoni slices across end of the dough, just inside the short end edge.
- Lay 2 strips of provolone onto the pepperoni.
- Gently pull ends of dough, on side up over the edge of the pepperoni's about 1 inch.
- From end, roll dough 1 1/2 times to cover the pepperoni and seal the roll.
- Slice the roll off from the dough strip with sharp knife, Each strip should make 3 rolls.
- Repeat.
- Bake on preheated 400 degree oven approximately 10 - 15 min., until golden brown.
- Serve with Ranch and / or Pizza sauce in little dishes to dip the end of the roll into. Enjoy!
PEPPERONI ROLL
If you like pepperoni pizza, you'll like this recipe. My mom made this often when I was growing up. Filling can be adjusted to suite your tastes. Cooking time includes rising time.
Provided by Kzim4
Categories Cheese
Time 55m
Yield 1 loaf
Number Of Ingredients 4
Steps:
- Roll out dough to 8 x 15 inch rectangle.
- Spread thin layer of pizza sauce (may not use all) over dough to within 1 inch of edges.
- Top sauce with cheese and pepperoni.
- Starting from long edge, roll up dough.
- Pinch all seams and ends to seal.
- Place on greased cookie sheet.
- Cover with waxed paper.
- Let rise 15 minutes.
- Bake@400 degrees Farenheit for 18-22 minutes or until golden brown.
Nutrition Facts : Calories 1093.4, Fat 78.6, SaturatedFat 33.1, Cholesterol 217.4, Sodium 3252.9, Carbohydrate 35.2, Fiber 7.6, Sugar 7.8, Protein 58.5
PEPPERONI ROLLS
These are the amazingly unique pepperoni rolls found in almost all convenience stores in West Virginia and Southwestern PA. A slightly sweet fluffy dough with spicy pepperoni makes for a delicious treat!
Provided by kaoscarson
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h10m
Yield 20
Number Of Ingredients 9
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.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 31.6 g, Cholesterol 42.6 mg, Fat 10.3 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 458.5 mg, Sugar 7.7 g
PEPPERONI ROLLS
My mother made the pepperoni rolls for me when I was growing up. I loved pepperoni and would walk around the house munching on stick pepperoni. One she made the rolls for me as a snack and I feel in love with them. If you like, add some chopped-up veggies to the rolls. -Wendy Steiner, Suwanee, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 32 appetizers.
Number Of Ingredients 4
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.
Nutrition Facts :
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
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