Chef Lynn Michelle's Pepperoni Rolls
Oh my goodness I could eat up four plates of these - they're so delicious! Today, we're sharing Chef Lynn Michelle's Pepperoni Rolls recipe. These are perfect for those of you who need to keep your teens & young adults from snacking before the big meal!
3 cups warm water
1 tablespoon white sugar
3 envelopes (.25 oz. each) active dry yeast
1⁄4 cup milk
2 eggs, slightly beaten
1 tablespoon salt
10 cups all-purpose flour
1 cup white sugar
1⁄4 cup shortening
1⁄2 cup butter, melted
Preheat oven to 400 degrees F.
In a large bowl, mix warm water and 1 tablespoon sugar. Sprinkle yeast over the top, lightly stir, and let stand for about 10 minutes or until foamy.
In a separate large baking pan, add flour,1 cup sugar, and shortening; using your fingers, mix together until shortening is barely noticeable.
In a small bowl, blend milk, eggs, and salt together; add into the yeast mixture and stir.
Gradually add the wet ingredients into the flour mixture, using a wooden spoon or your hands until the dough pulls away from the sides of the bowl and starts to form a ball. Leave in large pan.
Cover with a hot, damp towel and set in a warm place to rise until doubled in bulk, about 45 minutes.
When the dough has risen, pour melted butter over the top and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1-inch thick. Cut dough into 2-inch squares; roll the squares into balls and place them in greased pans about 1 inch apart. Let rise again until doubled in size. The dough can also be refrigerated and left to rise overnight for baking the next day.
Bake rolls for about 12 minutes or until golden brown.
Classic Dough recipe or store bought
pre-made pizza dough
1 pound pepperoni
Block of cheese, sliced into small strips (optional)
½ cup olive oil
2 tablespoons Italian seasoning
Preheat oven to 350 degrees F. Grease a baking sheet.
When using Classic Dough recipe, punch down dough; divide into 20 equal pieces about the size of a 3-inch small circle. Using your hands, flatten each piece into a small rectangle, about 4 inches square.
Place 3 overlapping slices of pepperoni down the center of each dough square. (Optional: this is where you would add the cheese.) Place another row of 3 pepperoni slices next to the first. Roll dough around pepperoni, pinch the edges closed, and place rolls on the prepared cookie sheet.
Brush each pepperoni roll with olive oil and sprinkle with Italian seasoning.
Bake rolls in the preheated oven until bottoms are lightly browned and topsare barely golden, 14 to 18 minutes.
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