warm (not hot) water
(or one packet) of yeast
white unbleached all purpose flour
shredded Mozzarella cheese
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.
This recipe makes approximately 2 dozen pizza rolls . If you like serve them with marinara sauce or pasta sauce for dipping.