Best Giuseppe Pepperoni Rolls Recipes

PEPPERONI ROLL-UPS

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.

PEPPERONI ROLLS

Steps:

• Add the warm water to a measuring cup. Stir in the yeast and syrup, then let stand for 5 minutes.
• In the bowl of a stand mixer fitted with the dough hook, add the flour, salt, 1 teaspoon oil and yeast mixture. Pulse several times on low to combine, then knead on low until the dough pulls away from the sides of the bowl, about 5 minutes. The dough will be sticky.
• Grease a large bowl with cooking spray or olive oil. Use floured hands to remove the dough from the mixing bowl and transfer it to the greased bowl. Cover the bowl using a damp towel, and let the dough sit in a warm place for 45 minutes to rise.
• As dough rises, prepare the stick pepperoni (if using): Cut the pepperoni into 2 (5-inch) lengths. Cut each piece lengthwise into 3 slabs, then cut each of those slabs lengthwise into 3 even batons, forming a total of 18 pieces, each 5 inches long and about 1/3-inch wide.
• Lightly spray or oil a baking sheet. When the dough is ready, use floured hands to remove the dough from the bowl and transfer it to a floured surface. Cut it into 6 equal portions, about 4 ounces each, and roll them into balls. Place the balls on the prepared baking sheet. Spray or lightly oil the top of each ball of dough and cover the baking sheet lightly with plastic wrap. Let sit for 20 minutes.
• Heat oven to 350 degrees. Uncover the dough. Using floured hands, remove a dough ball and place it on a floured work surface. Either roll or stretch the dough into a 6-by-8-inch rectangle. (Be careful not to make the dough too thin, or it will be hard to roll up the pepperoni.)
• Set a 6-inch edge of the rectangle facing you. Starting about 1 1/2 inches from the short edge closest to you, place 3 pepperoni sticks crosswise on the dough, leaving about 1 1/2 inches between each stick.
• Take the dough edge closest to you, fold it over the first pepperoni stick, adhering the top layer of dough to the bottom layer of dough, and then proceed to make 2 more folds away from you to enrobe the remaining 2 pepperoni sticks. If using slices, imagine separating your dough into thirds by creating 2 crosswise rows of pepperoni, each overlapped like a spread of cards, 6 pepperoni slices wide. Fold the dough closest to you over the first row of pepperoni slices, then fold up the dough to cover the second row of pepperoni slices, so the pepperoni and dough form alternating layers.
• Return the roll to the baking sheet, setting it seam-side down. (Resist the urge to tuck in or fold over the shorter ends.) Repeat this process with the remaining dough balls and pepperoni sticks or slices.
• Brush the rolls with the melted butter and bake until golden brown and cooked through, 30 to 35 minutes. Remove from the oven and brush with any remaining butter. Let cool completely before serving.

"GIUSEPPE" PEPPERONI ROLLS

Steps:

• 1. Directions for preparing dough are the same as if making the Italian Bread... In a large mixing bowl, add sugar, yeast, and warm water. Make sure water is 110 degrees F. If too hot, you'll kill the yeast. If too cold, the yeast won't activate. Gently mix together & allow to proof for 10-15 minutes. (Proofing is allowing the yeast to activate, you'll see small bubbles come to the surface of water mixture. This lets you know that the yeast is activating.) If it does not proof, re-start with new yeast.
• 2. In a separate bowl, add 4 cups of flour and salt. Blend well then add to the water/yeast and mix with a dough hook. Beat at low speed for about 3-4 minutes, make sure to scrape the sides and mix into the dough. Cover bowl with a towel and let rest for 15 minutes.
• 3. Gradually add in the remaining 3 cups of flour to make a stiff dough. You may have to knead by hand. Knead until dough is smooth and elastic. Kneading will take approximately 15 minutes. Shape dough into a ball and place into a lightly greased bowl, turning dough to coat complete surface of dough. Cover with a towel and place in a warm, draft-free space to allow dough to rise until doubled in size. Approximately an hour. TIP: I PLACE MY DOUGH IN THE OVEN ON TOP RACK. IN A LARGE SHALLOW PAN, FILL WITH BOILING WATER AND PLACE ON BOTTOM RACK OF OVEN. CLOSE OVEN, AND ALLOW DOUGH TO RISE. DO NOT TURN OVEN ON
• 4. *** This is where the directions are different from making the bread! :) When dough has doubled in size, turn out onto lightly floured surface and punch down. Divide dough into 8 even balls. place back into greased bowl, cover and allow to rise again for 15 minutes, doubling in size again.
• 5. Once doubled, remove one "ball" of dough at a time. (Work on one at a time.) Turn out onto floured surface and roll about 14" x 8" oblong. It doesn't have to be pretty or perfect.
• 6. Now the fun stuff! using a basting brush, brush a light coat of olive oil onto dough. Sprinkle Italian seasoning evenly over rolled out dough. About 1/2 tablespoon. More or less if you so desire. Next, from top (short side), lay first layer of pepperoni from left to right. below pepperoni, layer provolone cheese, then another pepperoni, them mozzarella. Leave about one inch space from edge of dough to filling. Make sure it's nice and full of pepperoni and cheese. Then: roll... lengthwise. after one roll, gently fold in the sides, and roll two more times. to seal the edge.. wet fingers with water and place on lip of dough, press against roll.
• 7. Place roll seam side down on greased cookie sheet. (two rolls per sheet) Make diagonal slices in top of dough with sharp knife about two inches apart. ** can use wax paper too for easy clean up! Just remove rolls from wax paper lined cookie sheet immediately when done baking. Do this with each roll.
• 8. Whisk together egg white and water. Brush each roll with egg wash over the top and sides. Again, cover lightly and allow to rise in a warm draft-free place until doubled in size. About 30 minutes. Preheat oven to 375 degrees F.
• 9. When ready to bake, remove cover. Place large shallow pan filled with boiling water in the bottom rack of the oven. Bake at 375 for 30-40 minutes or until dough is golden brown. Halfway through baking, brush with egg wash on top and sides of dough again. Serve with your favorite marinara or pasta sauce. Great for game day appetizers. These freeze very well, so they are great for a "make ahead" meal to grab and go! I even make them without the pepperoni and lots of cheese for my vegetarian! An absolute favorite for my husband's lunches. Of course, I have to make them for the whole construction crew! But I make smaller ones if doing that to get more rolls! :) Hope you enjoy!