Pepperoni Pizza Rolls With Hot Honey Food

PEPPERONI PIZZA WITH HOT HONEY

Steps:

• Make Sheet-Pan Pizza Dough. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500˚ for 1 hour.
• Meanwhile, make the tomato sauce: Put the tomatoes in a medium saucepan and break them up with your hands or a wooden spoon. Add the olive oil, garlic, oregano, hot honey, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring often and crushing the tomatoes with a wooden spoon. Continue to simmer, crushing the tomatoes, until the sauce thickens slightly, about 5 minutes. Let cool.
• Sprinkle 2 tablespoons parmesan over the dough. Sprinkle the mozzarella on top, leaving a 1/2-inch border. Spoon the tomato sauce over the top. Top with the pepperoni and cherry peppers.
• Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the pepperoni is crisp, 15 to 20 minutes. Sprinkle the remaining 2 tablespoons parmesan over the pizza. Let cool slightly.
• Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares. Drizzle with hot honey.

PEPPERONI ROLL

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.

PEPPERONI PIZZA ROLLS WITH HOT HONEY

Steps:

• Preheat the oven to 400˚ F. Melt the butter with the garlic in a saucepan.
• On a work surface, roll out the pizza dough into an 8-by-18-inch rectangle. Brush with one-third of the garlic butter and top with 1 cup mozzarella. Arrange pepperoni slices along one long side of the dough, then continue adding pepperoni to cover half of the dough. Tightly roll up the dough into a log, starting with the pepperoni side, then slice into 16 rounds.
• Arrange the rounds, cut-side up, in an oiled 8-inch cast-iron skillet and brush with the remaining garlic butter. Bake until golden, 20 to 25 minutes. Sprinkle with more mozzarella and continue baking until browned, about 10 minutes. Drizzle with hot honey before serving.

PUFF PASTRY PEPPERONI PIZZA ROLL

Steps:

• Position an oven rack in the bottom position of the oven, put a baking stone or a baking sheet on it and preheat the oven to 375 degrees F. Line another baking sheet with parchment.
• Toss and squeeze together the mozzarella, salami, pepperoni, Parmesan, 4 tablespoons of the breadcrumbs, 1 of the eggs, banana peppers, oregano, 1/4 teaspoon salt and red pepper flakes in a medium bowl; set aside.
• Dust a work surface with flour, and unfold the puff pastry sheet onto it. Roll it out into a 9-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet.
• Sprinkle the remaining 1 tablespoon breadcrumbs lengthwise down the center of the pastry. Pile and pack the cheese mixture into a log on top of the breadcrumbs, leaving a 1-inch border on the 2 short ends and about a 3-inch border on the 2 long sides. Fold the 1-inch borders to overlap the filling. Use kitchen shears to snip inch-wide strips of dough along both long sides that stop 1/2 inch from the filling, like a kind of fringe.
• Brush the pastry all over with some of the remaining beaten egg. Starting at 1 short end, alternate folding the strips, on a slight diagonal, over the filling to make a design that looks vaguely like a braid. The filling should be mostly covered, but some will peek out from the spaces between the strips. Holding both ends of the roll, bend it into a U shape. Brush the top and sides with more egg. Sprinkle oregano, red pepper flakes and Parmesan all over the top.
• Put the baking sheet with the pizza roll on top of the preheated baking sheet, and bake until golden brown, 40 to 45 minutes.
• Meanwhile, heat the pizza sauce. Use a serrated knife to slice the roll into pieces. Serve the pizza sauce on the side for dunking.

PEPPERONI PIZZA ROLLS

Steps:

• In a small bowl, combine the pepperoni, mushrooms, green pepper, Parmesan cheese and pizza seasoning. Place an egg roll wrapper on a work surface with a point facing you; place a piece of string cheese near the bottom corner. Top with about 2 tablespoons pepperoni mixture., Fold bottom corner over filling. Fold sides toward center over filling. Using a pastry brush, wet the top corner with water; roll up tightly to seal. Repeat with remaining wrappers, cheese and filling., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with pizza sauce.

HOT HONEY PEPPERONI FLATBREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
• Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
• In a small bowl, mix together the pizza sauce and 2 tablespoons Frank's RedHot®.
• Spread the Frank's RedHot® pizza sauce over the dough, then top with the mozzarella and Parmesan cheeses. Arrange the pepperoni in a single layer over the cheese.
• Bake the flatbread for 10-15 minutes, or until the crust is golden brown and the cheese is melted.
• Meanwhile, mix together the honey and remaining tablespoon of Frank's RedHot® in a small bowl.
• Drizzle the Frank's RedHot® honey over the flatbread and garnish with the basil. Cut into 8 slices, then serve.
• Enjoy!