Pepperoni Rolls Oamc Food

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 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.

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 (OAMC)

Steps:

• Dissolve yeast in water and pinch of sugar and set aside.
• Beat 4 eggs and set aside.
• Heat milk and butter.
• Cool to lukewarm and add 4 cups of flour, sugar, and salt in mixing bowl with milk mixture.
• Mix well and add yeast and egg. Add rest of the flour, a cup or two at a time, mixing well after each addition. Knead until you have a soft manageable dough.
• Put in floured bowl, cover and let rise till double--approx. 1-1 1/2 hours.
• After rising, knead, divide into 5 equal parts.
• With one part, divide that one into 15 equal parts.
• Roll each out to 5x6 in size.
• Add 2-3 slices of pepperoni to each roll and roll up.
• Place rolls to greased cookie sheet (approx. 15 rolls per sheet).
• Cover and let rise again, about 1 hour.
• Baste with beaten egg and sprinkle with sesame seeds.
• Bake at 350 degrees for 25 minutes or until light brown.
• (It may be helpful to switch cookie sheets in oven after 15 min.).
• To freeze: Place baked rolls in a large freezer bag. Seal, label and freeze.
• To serve: Allow to thaw at room temperature and enjoy. For a crispier roll, reheat in a 300 degree oven for about 10 minutes.

CHEESEBURGER ROLLS - OAMC

Steps:

• Make one batch of 90 minute roll dough. Roll into 12 3" circles.
• In a saucepan, brown ground beef.
• Drain.
• Add seasonings and stir.
• Place 1 T of beef in center of 1 circle of dough. Add 1 T. cheese.
• Place second circle of dough on top and press to seal edges.
• Place on a baking sheet that has been sprayed with cooking spray.
• Bake at 350 for 10-15 minutes or until golden brown.
• To prepare for oamc: Allow to cool completely. Wrap individually in plastic wrap and place in a freezer bag. Seal, label the bag and freeze.
• To reheat: Allow to thaw in fridge if time. Microwave for about 45 seconds to 1 minute or until hot. For a crisper crust, reheat in the oven at 350 for about 10 minutes.

PIZZA ROLL-UPS (OAMC)

Steps:

• Thaw dough; roll it into 14 x 24-inch rectangle about 1/4 inch thick.
• Brown ground beef or turkey; stir in remaining ingredients except Italian tomato xauce.
• Spoon filling evenly onto dough, slightly pressing filling into dough.
• Roll dough lengthwise like a jelly roll, and cut into 24 1-inch slices.
• Treat 2 rimmed cookie sheets with nonstick spray; lay slices on sheets about 1 inch apart.
• Preheat oven to 400°F.
• Let roll-ups sit for 10 minutes.
• Bake for 20-25 minutes or until golden.
• Cool roll-ups and freeze in 4 1 gallon bags, 6 per bag.
• Slip a 1 quart bag with 1 cup sauce into each bag of pizza roll ups.
• To prepare, thaw roll-ups and warm them in a preheated 400°F oven for 10 minutes or put them frozen in the microwave; heat on high for about 2 minutes.
• Serve with warmed Italian tomato sauce.

PIZZA SPIRALS OAMC

Steps:

• Preheat oven to 375°F.
• Unroll dough into 4 long rectangles.
• Press diagonal perforations firmly to seal.
• Spread warmed cream cheese evenly on dough.
• Spread pizza sauce evenly on top of cream cheese.
• Add oregano and garlic spreading evenly over all.
• Sprinkle chopped pepperoni over all.
• Add any extra ingredients you would like.
• Sprinkle with mozzarella cheese.
• Roll up each rectangle starting at the shortest side, press and seal firmly.
• Cut each of the 4 rolls into 5 slices to make 20 slices.
• Spray cookie sheet or muffin tins with non-stick cooking spray.
• Place cut side down on sprayed cookie sheet or muffin tins. Careful, they can be sticky!
• Bake 15-20 minutes or until golden brown.
• Remove from cookie sheet.
• Can be served warm or cooled and placed in the freezer.

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.

JO'S APPETIZER PEPPERONI ROLLS

Steps:

• Mix together the softened cream cheese, the sliced pepperoni, the mozzarella cheese, the parm. cheese, the garlic and Italian seasoning.
• Unroll the crescent dough carefully, the dough will be a large rectangle. Separate into four rectangles. Divide the cheese/pepperoni mixture into four equal parts and place on each rectangle. I place this mixture along the longest side of the rectangle - kind of forming a log. Fold the dough over, and seal. Repeat with the other 3 pieces of dough. Cut these pepperoni rolls into 6 slices, or whatever works best for you. Place on a cookie sheet lined with a piece of parchement paper. I try to place the rolls where they are not touching.
• Bake in a preheated 400 degree F oven for 13-16 minutes, or til brown.

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.

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.