Pepperoni Recipes

Steps:

• Combine all ingredients, mixing until thoroughly blended.
• Divide in half into slender rolls about 1 1/3 inch in diameter.
• Wrap in plastic or foil.
• Refrigerate overnight.
• Unwrap and bake on broiler pan at 200 F for 4 hours.
• Store wrapped in the refrigerator.

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.

Steps:

• Mash the butter with the Parmesan, garlic, parsley and a pinch each of salt and pepper.
• On a work surface, lay out 4 slices bread. Top each piece of bread with 2 slices mozzarella, 6 slices pepperoni, 1 more slice mozzarella and another slice of bread. Spread some of the herb butter on each sandwich.
• In a large nonstick skillet, cook the sandwiches in batches as needed over medium-low heat until browned and crisp, 3 to 4 minutes per side. Season with salt.

Steps:

• Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours.
• Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
• Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.