Pepperoni Rolls
If you’re looking for an awesome easy roll recipe, stromboli dough recipe, pizza dough recipe or pepperoni roll recipe, YOU ARE IN THE RIGHT PLACE! And guess what??? You can use the same dough recipe for any and all of those mouthwatering carbs!
I’ve been making this dough for around 37 years. My mom started the “pizza every Friday night” tradition in our family when I was a kid, and she often had me make up the pizza dough for her. Now that my 2 siblings and I are grown and married, and one of us has grandchildren, we are still all using this recipe!
It truly works wonderfully for pizza crust, stromboli and light rolls, but today I’m showing you how to make pepperoni rolls, YUM!
I’ve been making lots of these lately because my youngest son requests them for his lunch, as he’s gotten tired of sandwiches all the time…
See this post for other non-sandwich lunch ideas. Otherwise, read on to make these yummy pepperoni rolls!
INGREDIENTS:
- 2 1/2 cups warm (not hot) water
- 1 Tablespoon (or one packet) of yeast
- 1/3 cup of sugar
- 1/4 cup of oil
- 1 1/2 teaspoons of salt (now others in my family use more like 2 tsp. but I prefer less salt)
- 5 1/2 cups white unbleached flour
- 16 ounces shredded Mozzarella cheese
- 15 ounces sliced pepperoni
DIRECTIONS:
Step 1: Put water, yeast, sugar, oil and salt in a large bowl, and let set for 5-10 minutes so the yeast gets activated.
Step 2: Then add 5 1/2 cups of white flour.
Step 3: Stir everything together with a spoon, and if it’s still kinda wet, add 1/2 cup more flour.
Step 4: Then use your hands to mix the dough. If it’s still sticky, add 1/4 cup of flour until you have a slightly “dry” dough.
Step 5: Knead for a couple of minutes, and then form into a ball. Pour a tablespoon of oil into the bowl, and use the dough to oil the sides of the bowl. This is so it won’t stick to the bowl as it rises.
(You can use your mixer dough hook, and mix the dough instead, but I MUCH prefer doing it by hand, because I think it makes the crust nice and light.)
Step 6: Cover with a clean dish towel, and put in a warm non drafty spot, and let raise for 1 1/2 hours. If you use fast-rise yeast, it doesn’t need that long.
Step 7: This amount of dough and ingredients will roughly make 2 dozen pepperoni rolls (depending on how big you make them, and how much cheese and pepperoni you put in each one, which is purely up to your tastes). So portion out your dough by dividing it in half, and then each half into halves. Each quarter will make 6 rolls. Each dough ball should be about the size of a large egg.
Step 8: One at a time flatten your dough balls into a rectangle shape about 4 x 6 inches. Pile on your pepperoni and cheese. I use around 1/4 c cheese and 6 or 7 slices of pepperoni (guess-estimate).
Step 9: Fold like a burrito, long sides in and crimp together, then fold the short sides over and crimp. Place seam sides down on greased cookie sheet.
Step 10: Let raise again for around 30 to 40 minutes, then bake in a preheated 400 degree oven for 20 to 25 minutes till golden. Brush with melted butter.
This recipe makes approximately 2 dozen pizza rolls
Pepperoni Rolls
Ingredients
- 2 1/2 cups warm (not hot) water
- 1 Tablespoon (or one packet) of yeast
- 1/3 cup sugar
- 1/4 cup vegetable oil
- 1 1/2 teaspoons salt
- 5 1/2 cups white unbleached all purpose flour
- 16 ounces shredded Mozzarella cheese
- 15 ounces sliced pepperoni
Instructions
- Put water, yeast, sugar, oil and salt in a large bowl, and let set for 5-10 minutes so the yeast gets activated.
- Then add 5 1/2 cups of white flour.
- Stir everything together with a spoon, and if it’s still kinda wet, add 1/2 cup more flour.
- Then use your hands to mix the dough. If it’s still sticky, add 1/4 cup of flour until you have a slightly “dry” dough.
- Knead for a couple of minutes, and then form into a ball. Pour a tablespoon of oil into the bowl, and use the dough to oil the sides of the bowl.
- Cover with a clean dish towel, and put in a warm non drafty spot, and let raise for 1 1/2 hours.
- Portion out your dough by dividing it in half, and then each half into halves. Each quarter will make 6 rolls. Each dough ball should be about the size of a large egg.
- One at a time flatten your dough balls into a rectangle shape about 4 x 6 inches. Pile on your pepperoni and cheese. I use around 1/4 c cheese and 6 or 7 slices of pepperoni.
- Fold like a burrito, long sides in and crimp together, then fold the short sides over and crimp. Place seam side down on greased cookie sheet.
- Let raise again for around 30 to 40 minutes, then bake in a preheated 400 degree oven for 20 to 25 minutes till golden. Brush with melted butter.
Notes
If you like serve them with marinara sauce or pasta sauce for dipping. Store leftovers in the refrigerator.
These taste just as good the next day!
You may also like:
Stromboli or Pizza
Pizza Grilled Cheese Sandwiches
