Skip to main content

Pepperoni Rolls #BreadBakers


BreadBakers#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page

We take turns hosting each month and choosing the theme/ingredient. This month Renu of Cook with Renu is hosting and she wrote: "Any type of Stuffed breads, but the breads should be baked."

If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.

Here's the stuffed breads basket from the #BreadBakers..


Pepperoni Rolls

There's a story behind my inspiration. There always is, right? Well, this one involves two of my best friends from high school; one lives in Ohio and the other lives locally. I wasn't part of the online conversation until I was tagged in the post. "Have Camilla make you some!" Make what?!? 

So I went back and read the entire stream before replying, "Annnddd...whatdya know? I have a stuffed bread event I need to post for in November. You decided my recipe! I was going to make bierocks, but I'll give pepperoni rolls a try. I'll call you, Jenn, when they are ready for pickup. ;)" And that was it.

I didn't really know anything else about these. So, I whipped up my favorite all-purpose roll dough and bought some pepperoni. Easy! This is my go-to for everything from dinner rolls to the actual rolls, Danish Fastelavnsboller. It's quick to make and such a great texture. I do skip the milk and the cardamom for regular uses.

Ingredients makes 8 rolls

Dough
  • 13 grams active dry yeast 
  • 250 ml water, warmed to steaming but not boiling
  • 100 grams butter, melted and slightly cooled
  • 40 grams organic granulated sugar
  • 450 grams flour + more for kneading
  • 1 teaspoon baking powder
  • 1 teaspoon salt 
  • 1 egg

Assembly
  • pepperoni
  • grated cheese
  • 1 egg, beaten
Procedure

Dough
Pour warm water into a large mixing bowl, stir in sugar, and sprinkle yeast over the top. Let bloom for 10 to 15 minutes. It should be foamy and frothy. Add in the butter and egg. Whisk to combine.

Add in the flour, baking powder, and salt. Knead until a scraggy dough forms. Cover with a kitchen towel and let rise for 30 to 40 minutes. It should be doubled in size.

Assembly
Dust a workspace with flour and turn out the dough. Knead the dough, dusting to prevent sticking if needed. Use a rolling pin to roll out the dough to a rectangle, approximately 12" x 16". Cut the dough into right rectangles.


Sprinkle each rectangle with cheese and arrange a layer of pepperoni on the cheese.


Carefully roll the dough into a cylinder, enclosing the pepperoni on the inside.


Pinch the ends closed and tuck them underneath. Place the rolls on a parchment paper-lined baking sheet and let them rise for 30 minutes.


While the dough rises, preheat the oven to 395 degrees Fahrenheit. 


Brush the tops of the rolls with beaten egg and place the tray in the oven. Bake for 10 to 12 minutes.

 

The rolls should be nicely browned. Let cool on the sheet for a few minutes before serving.


I'm not sure this will be a family favorite, but they did enjoy them...and were tickled that Uncle Mumfie could inspire me from all the way across the country.

That's a wrap for the November #BreadBakers event. We'll be back next month with tear-and-share holiday breads with Felice of All That's Left Are the Crumbs hosting. Stay tuned...

Comments

  1. Can't go wrong with pizza in any size, shape or form.

    ReplyDelete
  2. These look great and I love the story! You still have to try bierocks. I just made some and they are amazing.

    ReplyDelete
  3. The rolls look awesome. Nice color and texture.

    ReplyDelete
  4. I love making these with the kids at school, it's so fun!

    ReplyDelete
  5. Wow! love this stuffed breads, so delicious and filling!

    ReplyDelete
  6. My kids will love this they pepperoni fans. this is perfect alternative to their pizza.

    ReplyDelete
  7. My kids love pepperoni pizza and this would be perfect meal for them. The looks delicious

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa