PUFF PASTRY PEPPERONI PIZZA ROLL
Puff pastry stands in for dough in this pizza-inspired appetizer. The recipe easily doubles and is great for a potluck or crowd: Bake the roll a few hours in advance, refrigerate wrapped in foil and reheat in a 350 degree F oven.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the bottom position of the oven, put a baking stone or a baking sheet on it and preheat the oven to 375 degrees F. Line another baking sheet with parchment.
- Toss and squeeze together the mozzarella, salami, pepperoni, Parmesan, 4 tablespoons of the breadcrumbs, 1 of the eggs, banana peppers, oregano, 1/4 teaspoon salt and red pepper flakes in a medium bowl; set aside.
- Dust a work surface with flour, and unfold the puff pastry sheet onto it. Roll it out into a 9-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet.
- Sprinkle the remaining 1 tablespoon breadcrumbs lengthwise down the center of the pastry. Pile and pack the cheese mixture into a log on top of the breadcrumbs, leaving a 1-inch border on the 2 short ends and about a 3-inch border on the 2 long sides. Fold the 1-inch borders to overlap the filling. Use kitchen shears to snip inch-wide strips of dough along both long sides that stop 1/2 inch from the filling, like a kind of fringe.
- Brush the pastry all over with some of the remaining beaten egg. Starting at 1 short end, alternate folding the strips, on a slight diagonal, over the filling to make a design that looks vaguely like a braid. The filling should be mostly covered, but some will peek out from the spaces between the strips. Holding both ends of the roll, bend it into a U shape. Brush the top and sides with more egg. Sprinkle oregano, red pepper flakes and Parmesan all over the top.
- Put the baking sheet with the pizza roll on top of the preheated baking sheet, and bake until golden brown, 40 to 45 minutes.
- Meanwhile, heat the pizza sauce. Use a serrated knife to slice the roll into pieces. Serve the pizza sauce on the side for dunking.
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.
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 BACON PIZZA ROLLS
There are plenty of good pizza roll recipes but none of the fillings suited my family's tastes so I came up with this one. If you prefer you can replace some of the meat with sauteed vegetables such as mushrooms and peppers.
Provided by Cookin-jo
Categories Lunch/Snacks
Time 40m
Yield 24 pizza rolls, 24 serving(s)
Number Of Ingredients 5
Steps:
- Fry bacon until just crisp and drain on paper towels. Crumble when cool.
- Wipe the bacon grease out of the pan with a paper towel and fry pepperoni in same pan. Drain on paper towels.
- Combine bacon, pepperoni, sauce and cheese.
- Working with 4 wrappers at a time place 2 heaping tablespoons of filling on each wrapper. Brush all 4 edges with water. Roll one corner over the filling, fold in the 2 sides and then roll up completely.
- Heat an inch of vegetable oil in a large deep skillet to 375 degrees. Fry 4 wrappers at a time. When both sides are golden remove to a baking sheet lined with newspaper and paper towel to cool.
- These may be eaten immediately or frozen. To reheat place in a single layer on a baking sheet in a 350 degree oven until warmed through.
Nutrition Facts : Calories 232.5, Fat 12.6, SaturatedFat 4.6, Cholesterol 29.9, Sodium 557.1, Carbohydrate 19.7, Fiber 0.8, Sugar 0.3, Protein 9.2
PEPPERONI ROLL
If you like pepperoni pizza, you'll like this recipe. My mom made this often when I was growing up. Filling can be adjusted to suite your tastes. Cooking time includes rising time.
Provided by Kzim4
Categories Cheese
Time 55m
Yield 1 loaf
Number Of Ingredients 4
Steps:
- Roll out dough to 8 x 15 inch rectangle.
- Spread thin layer of pizza sauce (may not use all) over dough to within 1 inch of edges.
- Top sauce with cheese and pepperoni.
- Starting from long edge, roll up dough.
- Pinch all seams and ends to seal.
- Place on greased cookie sheet.
- Cover with waxed paper.
- Let rise 15 minutes.
- Bake@400 degrees Farenheit for 18-22 minutes or until golden brown.
Nutrition Facts : Calories 1093.4, Fat 78.6, SaturatedFat 33.1, Cholesterol 217.4, Sodium 3252.9, Carbohydrate 35.2, Fiber 7.6, Sugar 7.8, Protein 58.5
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