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Pepperoni Rolls

Whether you need something extra for a party, or a simple side for your pasta. Pepperoni rolls are a great addition to your cooking arsenal.

Pepperoni Rolls

by zirbirt

Pepperoni is usually thought of exclusively as a pizza topping but it shouldn't be limited to such low standards. The unique flavor of pepperoni can be used for a lot more than just pizza. I commonly use pepperoni to kick up a sauce, or even to give new dimension to lasagna. One other thing pepperoni is excellent at, is making regular bread into an awesome treat.

To begin, I need to make some basic bread dough. So I am going to need:

1 cup warm water (just luke warm to the touch, If it feels hot, it is too hot)
2 Tbs White Sugar
1 tsp Onion Powder (optional)
1/2 tsp Garlic Powder (optional)
1 tsp salt
2 1/2 tsp yeast (active dry)
1/4 cup olive oil (or veg oil)
3 cups flour (bread flour or all purpose)

I take the water, sugar, onion powder, garlic powder and salt and stir them together in a mixing bowl.

I then sprinkle the yeast on top and let it sit for about 5 minutes. The yeast begins to foam a bit, so I know it is good.

When I see that foam, I just pour in my oil and 2 cups of my flour. I mix this till the flour is fully incorporated... and add 1/4 cup of flour at a time (of the last cup of flour). Just until it is firm but still soft enough to stretch and squeeze... I do not need to use all of the remaining flour.

Once I have a ball, I spread a little flour on the counter and place my dough ball on top and flip it to coat it fully in a light layer.

Now, using a rolling pin, I roll that out until it is just like a thin flat pizza. (If, you know.. a sasquatch made the pizza)

Now its time for me to think about what will go in these rolls. I buy my pepperoni as a whole sausage, but slices works fine. You just want to chop the pepperoni into pretty small pieces.

So I chop it down to about like the below picture.

Then, I use my knife to just begin cutting this down more and more. I do this because for pepperoni rolls, I actually want some inconsistent sizing. I want some bigger and some very small. I am not putting a ton of care into getting everything the exact same size.

Now, I go back to my flattened bread. I sprinkle on some dried minced onion, some dried minced garlic, my pepperoni and a little cheese for good measure. Everything other than the pepperoni is optional.

Now fold it once.. Fold it again.. flatten it.. fold it.. then shape into kind of a loaf.

To cut this. Cut the loaf into 3 equal pieces. Cut Each of those pieces in as close to half as you can. Cut each of the resulting pieces into half.. and finally cut it into half again.. ending up with 24 pieces.

(for bigger pepperoni rolls, do fewer (16), for smaller ones do more (36))

Then I shape each piece into a ball, and put them on a lightly oiled cookie sheet (or 2)

Let that rise for about an hour. Oh yes, they will get ugly.. That is the point here. If these looked like normal rolls or perfect balls, they would not be any fun. The pepperoni and other stuff sitting in there will push your bread in all kinds of funky ways, and that makes them interesting in my opinion.

I take 2 Tbs water, and 1 egg yolk to make an egg wash. I baste that onto these with a brush then sprinkle on a little sea salt for an extra kick. None of that is really critical. You can just bake these at this point and rub them with a stick of butter and still have amazing pepperoni rolls.

I bake these in a 400 degree oven for about 20 minutes... until golden brown.

Hope you enjoyed this posting!


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