Receta Pepperoni Rolls: A Bite of Heaven
What is a true pepperoni roll? It is a simple combination of a good bread dough and pepperoni. It may or may not also contain cheddar, pepper jack or (albeit controversially) other cheese. It is not pepperoni wrapped in pizza dough. It should not contain any other meats, vegetables, or sauces. It is meant to be simple and not require refrigeration…it is a roll with pepperoni.
However, they can be simply made at home and enjoyed fresh from the oven. The complex way to make them at home is by making your own bread or roll dough. The simple way to make them at home is to use store-bought frozen bread dough.
There are some people who are adamant that pepperoni rolls should be made with small sticks of pepperoni; the rest of us prefer pepperoni made with sliced pepperoni. I like using “sandwich” pepperoni. It is a nice size for the rolls, especially larger rolls, and it is easy to get freshly sliced at the deli. Although I do not know why, I believe that you really get a better result using recently sliced pepperoni. The pre-sliced pepperoni that I have used in the past just isn’t the same.
While the bread is baking, the pepperoni releases its oils into the surrounding soft bread creating a visibly orange area surrounding the pepperoni. I think it is what makes a pepperoni roll so wonderful.
While my family enjoys home-made (or semi-homemade) without cheese, I always prefer cheese. The cheese also melts into the bread dough and pepperoni oils as the rolls bake to add even more deliciousness. You will have to decide between shredded or sliced sticks or mini-slabs. I usually use cheese that I cut from a block as it is what I usually have on hand; I also like that the cheese is concentrated in the middle when I use the stick or slab.
Recipe: Pepperoni Rolls
Ingredients:
- 1 batch bread/roll dough or 1 pkg. frozen bread dough
- 3/4 lb. pepperoni, sliced or in small sticks
- 4 – 6oz. cheddar or pepper jack cheese (optional)
- 2 Tbsp. milk
Instructions:
If using frozen dough, allow to thaw and rise as directed by package.
After the first rise (both from scratch or commercially frozen dough), shape dough into logs and cut into equal portions of desired size. (1 loaf of commercially frozen bread dough makes 4 jumbo pepperoni rolls).
Stretch dough into an oblong shape and flatten it with your hand if needed.
The dough should be about between 1/4 to 3/4 inch thick.
Place pepperoni slices so that they overlap slightly or the sticks are side-by-side.
If using cheese, place the desired amount cheese along one long edges of the pepperoni.
Using a finger or brush, dab exposed edge of the dough on the opposite side of the cheese (or one side if not using) and the exposed dough on the short sides with milk.
Roll up (in jelly roll form) starting on the long side that does not have milk brushed on it. Continue making a rather tight roll until the milk laden dough is reached.
Press the last side of the dough against the roll to form a seam. Tuck the ends together and under on the same side as the seam.
Place in a baking pan or dish that has been greased or prepared with a non-stick spray. The rolls should not touch (yet). Allow about 1/2 to 1 inch between each.
Cover with non-stick sprayed plastic wrap.
Preheat oven to 350 degrees F.
Once rolls have increased in size (they do not have to double, but it needs to be noticeable) place in oven to bake until golden brown, about 20 minutes.
They should sound rather hollow when tapped when done.
Turn from pan upon removal from oven.
Allow to cool off some before eating.
Store in plastic bags or airtight containers.
Copyright © 2015.
Recipe by Paula, A Simple Home Cook.
Pepperoni Rolls are great for lunches, camping, tailgate parties, and much more.