PEPPERONI ROLL
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
- For the pepperoni roll: Preheat the oven to 375 degrees F. Lightly oil a rimmed baking sheet.
- Roll the dough out into a rectangle 1/4 inch thick. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
- Leaving a 1/2-inch border, cover the dough with the sliced pepperoni. Cover the pepperoni with the mozzarella. Fold over the outside edges of the dough and roll up lengthwise like a jelly roll.
- Transfer the roll to the baking sheet, seam-side down. Make 6 shallow cuts on an angle on the top of the roll. Brush with the oil and sprinkle with the Parmesan. Bake until golden, 25 to 30 minutes.
PEPPERONI ROLLS
Meet West Virginia's unofficial state snack. These pepperoni and cheese-stuffed pockets can be found in convenience stores across the Mountain State. And instead of sliced pepperoni (like in Italian versions found elsewhere) these soft rolls have a large chunk in the center (a bonus for serious pepperoni lovers!).
Provided by Food Network Kitchen
Time 4h30m
Yield 8 rolls
Number Of Ingredients 10
Steps:
- Gently heat the milk and butter in a small saucepan until the butter is melted. The milk should be just a little hotter than warm, between 100 and 115 degrees F (but no warmer than 115 degrees F). Remove the saucepan from the heat and whisk in the sugar, yeast and 2 teaspoons salt. Let the mixture sit until the yeast is activated and foam covers the top, 5 to 8 minutes.
- Add the flour, egg and yeast liquid to a large bowl. Make the dough by mixing the ingredients together with a rubber spatula. Make sure all ingredients are incorporated; the dough will be sticky and loose. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Remove the plastic and gently re-knead the dough in order to deflate it while still in the bowl. Form into a ball, as best you can, and cover with plastic wrap. Let rest in a warm place until doubled in size, about 1 hour.
- Line 2 baking sheets with parchment. Transfer the dough to a very generously floured surface, kneading to bring together. Cut the dough into 8 pieces, about 3 1/2 ounces each. Gently form each piece into a ball, incorporating more flour as needed so the dough is no longer sticky but still pliable. Use your hands to flatten each ball to a 4 1/2-inch circle. Brush a piece of pepperoni with oil and place in the center of the circle, along with 2 tablespoons shredded mozzarella. Fold the dough over the pepperoni, like a burrito, and place on the prepared baking sheets seam-side down. (It's ok if the filling is not fully encased at this point.) Repeat with the remaining pepperoni and cheese, placing the bundles on the baking sheets at least 1 inch apart to allow for a third rise. Cover the rolls loosely with plastic wrap and place in a warm place for 30 minutes. The rolls will puff up just a bit.
- Preheat the oven to 350 degrees F. Brush the tops of the rolls with the remaining oil and bake until the crust is crispy and golden brown, 30 to 35 minutes.
PEPPERONI ROLL-UPS
Here is a fast appetizer recipe that goes over well at my house. Each bite has gooey melted cheese and real pizza flavor. Try serving them with pizza sauce for dipping. -Debra Purcell, Safford, Arizona
Provided by Taste of Home
Categories Appetizers Lunch
Time 20m
Yield 8 appetizers.
Number Of Ingredients 5
Steps:
- Unroll crescent dough; separate into 8 triangles. Place 8 pepperoni pieces on each. Place a piece of cheese on the short side of each triangle; sprinkle with 1/2 teaspoon Italian seasoning. Roll up each, starting with the short side; pinch seams to seal. Sprinkle with garlic salt and remaining Italian seasoning. , Place 2 in. apart on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 282 calories, Fat 17g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 766mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 0 fiber), Protein 7g protein.
PEPPERONI & CHEESE BUNS
All I can say is look out cause you can't eat just one. right out of the oven, gooey melted cheese and pepperoni. Dipped in garlic & butter and sprinkled with Parmesan cheese. Great for a snack or to go along with an Italian dish.
Provided by Kimi Gaines
Categories Savory Breads
Time 40m
Number Of Ingredients 5
Steps:
- 1. Cut off a chunk of dough, flatten out place a piece of pepperoni, then a small chunk of cheese and then another pepperoni. Fold dough around and seal. Dip in melted garlic butter. Place on baking sheet. Bake at 400F for 25 minutes. When they are done brush with butter or spray with Pam...sprinkle with Parmesan cheese. Eat them while they are hot.
PEPPERONI CHEESE BREAD
As a stay-at-home mother of two little girls, I pack a lot of activity into my days. The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. -Dusti Christensen, Goodridge, Minnesota
Provided by Taste of Home
Time 4h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 11
Steps:
- In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the cheese and pepperoni. Freeze option: Securely wrap and freeze cooled loaf in foil and place in freezer bag. To use, thaw at room temperature.
Nutrition Facts : Calories 177 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 329mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
CHEESY PEPPERONI PIZZA ROLLS
These pizza rolls are the perfect game day snack and a winner every time. They'll also bring new life to Friday night pizza for the entire family. Personalize the rolls with your favorite toppings, just not too many, and don't overfill or the filling will ooze out.
Provided by lutzflcat
Categories Pepperoni Pizza
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Place pizza dough on a lightly floured work surface, and press into a rectangle. Spread a thin layer of marinara sauce on the dough to within 1/2 inch of the crust edges (you will not need all of the sauce), and top with mozzarella and Parmesan cheeses.
- Evenly distribute pepperoni and onion over the cheeses, and sprinkle with Italian seasoning, garlic powder, and red pepper flakes.
- Tightly roll up the dough to form a log, pinching the seam together to seal. Transfer dough to the refrigerator for 10 minutes to make slicing easier.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Using a serrated knife, slice the log into 12 individual rolls and set onto the prepared baking sheet.
- Bake in the preheated oven until pizza rolls are golden brown in color and the cheese has melted, 10 to 12 minutes.
- Serve pizza rolls with the remaining warmed marinara as a dipping sauce.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 18.7 g, Cholesterol 14.8 mg, Fat 7 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 2.6 g, Sodium 532.2 mg
PEPPERONI AND CHEESE ROLLS (MADE WITH PIZZA DOUGH)
Adjust all ingredients to taste to taste. The amount of pepperoni and mozzeralla cheese you use will depend on how large your slices are, so the amounts listed are only estimated. Salami may be used in place of pepperoni or use both, prep time does not include making the pizza dough, I use recipe#119387 or recipe#164371 will work fine, or use your own favorite pizza dough recipe. Feel free to add sliced onions if desired.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 45m
Yield 4 rolls
Number Of Ingredients 9
Steps:
- Set oven to 400 degrees (set oven rack to second-lowest position).
- Prepare a large lightly greased baking sheet.
- Slice the pizza dough into 4 even pieces.
- Roll out 1 piece into a 10-inch round on a lightly-floured surface, then brush the top of the dough with a small amount of olive oil.
- Sprinkle about 2 tablespoons grated parmesan cheese over the dough, then black pepper to taste.
- Arrange one-fourth (in one even layer) of the pepperoni slices, mozzeralla cheese slices and then the roasted red bell peppers.
- Sprinkle salt and black pepper over the peppers if desired.
- Roll up the dough round, then tuck ends under and pinch to seal.
- Prepare the three remaining rolls in the same manner.
- Arrange on a baking sheet.
- Brush lightly with egg, then if desired sprinkle lightly with kosher salt.
- Cut three (1/2-inch) slits into the top of the dough to allow steam to escape.
- Bake for about 25-30 minutes.
Nutrition Facts : Calories 528.6, Fat 40.7, SaturatedFat 20.6, Cholesterol 170.3, Sodium 1632.6, Carbohydrate 3.8, Fiber 0.3, Sugar 1.2, Protein 36
PEPPERONI PINWHEELS
These golden brown rounds from field editor Vikki Rebholz of West Chester, Ohio, have lots of pepperoni flavor. "They're easy to make, and really good!" says Vikki.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into 4 rectangles; seal perforations. , Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into 6 slices. , Place cut side down on greased baking sheets; brush tops with egg white. Bake until golden brown, 12-15 minutes. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 122 calories, Fat 8g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 291mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
PEPPERONI ROLLS
My mother made the pepperoni rolls for me when I was growing up. I loved pepperoni and would walk around the house munching on stick pepperoni. One she made the rolls for me as a snack and I feel in love with them. If you like, add some chopped-up veggies to the rolls. -Wendy Steiner, Suwanee, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 32 appetizers.
Number Of Ingredients 4
Steps:
- Divide one loaf of dough into 16 pieces; roll each into a 3-in. circle. Place a piece of pepperoni and cheese in the center of each circle. Fold all edges together; press to seal. Place rolls, seam side down, on a parchment paper-lined baking sheet. , Preheat oven to 350°. Repeat with remaining ingredients. Bake 15-20 minutes or until golden brown. Serve warm with pizza sauce.
Nutrition Facts :
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