Pepperoni Pizza Rolls

Are you looking for an easy and delicious appetizer/snack for the big game?  These pepperoni pizza rolls are delicious and easy!  They melt in your mouth like cinnamon rolls, but are savory rather than sweet. These rolls taste great hot or cold and make great appetizers for the big game or any special get together with friends.  I made them over the Holidays and they were a big hit!

Tools & Resources for making homemade pizza:

• Choose a recipe from our collection of homemade pizza recipes.

• Check out the pizza ingredients section for some special products to make your pizza taste even better.

• Browse the homemade pizza section for pizza peels, pizza stones, and other pizza pans and tools.

• Check out our selection of pizza cookbooks.

• View our selection of pizza mixes.

• Refer to the tips in the how to make pizza section.

• For more recipes and instructions, check out the September 2009 and September 2008 bread baking blog archives.

 

Pepperoni Pizza Rolls Recipe

Makes: 12 to 18 rolls

Recipe from: A Passion for Baking by Marcy Goldman.

Ingredients:

Dough:

• 1 1/2 cups warm water
• 5 teaspoons rapid-rise yeast
• 1/3 cup olive oil
• 2 tablespoons sugar
• 2 1/2 teaspoons salt
• 4 to 5 cups bread flour

Filling:

• 2 cups spaghetti sauce
• 2 cloves garlic, finely minced
• 3 tablespoons olive oil
• Salt and pepper, for dusting
• 1 teaspoon dried Italian seasoning
• 1 1/2 pounds shredded mozzarella cheese
• 8 to 12 ounces pepperoni, sliced

Finishing Touches

• Olive oil
• Freshly grated Parmesan cheese

 

Directions:

Line a large baking sheet with parchment paper.

Hand whisk water and yeast together in the mixer bowl and let stand 2 to 3 minutes until the yeast dissolves.  Briskly whisk in the oil, sugar, salt, and most of the flour.

Mix until combined, then knead with the dough hook on lowest speed 8 to 10 minutes, adding more flour as necessary to make a soft, bouncy dough.

 

Remove the dough hook and spray the dough with spray oil.  Cover the bowl with plastic wrap (or a large food grade plastic bag) and let the dough rise 45 minutes.

Place the dough on a lightly floured work surface and gently deflate. Let the dough rest another 20 minutes.

Roll or press dough out into a 14- x 12-inch rectangle.

Spoon on spaghetti sauce, garlic, and olive oil; dust with salt, pepper, and Italian seasoning.

 

Sprinkle on the cheese and scatter the pepperoni.

 

Roll the dough jellyroll-style and place it on the baking sheet.  Refrigerate or freeze for 20 minutes.  Chilling the dough makes it easier to cut the slices without squishing the dough.

Remove the dough from the refrigerator or freezer (I used the freezer) and cut it into 1 1/2 inch slices.

  

Place the slices on prepared baking sheet.  Leave some space between the slices so the rolls have room to rise.

 

Brush the tops with olive oil and dust with Parmesan cheese. Cover the baking sheet loosely with plastic wrap and the let the dough rise for 20 to 35 minutes.

Preheat the oven to 375 degrees F.  Bake until cheese is melted and bubbly and the buns are golden, about 20 to 25 minutes.

 

Here are the delicious rolls ready to eat!  Enjoy! They won’t last long.

 

Happy Baking!
Cathy