Apr 26, 2021
Pepperoni Rolls Recipe
Soft, fluffy rolls stuffed with pepperoni are delicious for a snack or lunch. You can dip them in pizza sauce or your favorite dipping sauce.
These pepperoni rolls bring back pleasant memories for me. When I was in middle school, I used to go over to my friend Lori’s house after school every now and then. Her house always smelled so delicious and her Mom used to make pepperoni rolls. I could never eat them then but now with beef pepperoni readily available I can enjoy them anytime I have a craving.
The dough is the same dough I use for my Kiri Cheese Buns Recipe. It’s easy to mix together, rises beautifully every time and bakes super soft. I bake a batch and keep them for a couple days in an airtight container in the fridge.
I have made these for my family in Ramadan for Iftar for many years and they are always a favorite treat. The look and smell of these small rolls makes me nostalgic and reminds me of a simple time. I hope you enjoy these as much as I do.
Pepperoni Rolls Recipe
1 Hour 45 Minutes
1 cup warm milk
2 tablespoons sugar
1 1/2 teaspoons instant yeast
2 1/2-3 cups all purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3 tablespoons butter, melted
1- 1 1/2 cups pepperoni, sliced (about 70 slices)
1 egg, beaten
In a bowl, mix milk, sugar and yeast and set aside until frothy.
In another bowl, mix flour, salt and baking power.
Add yeast mixture and butter to the flour mixture and knead until soft and smooth.
Place dough in a slightly oiled or buttered bowl, cover with a damp tea towel and set aside to rise for about an hour.
Preheat oven to 180C/350F.
Place dough on the counter and divide into four equal parts.
Take one piece of dough and roll into a circle about 1/4” thick. Cut the circle into 8 “pie” slices.
Take each slice and lay 3 slices of pepperoni across the wide part of the triangle. Start rolling towards the narrow part of the triangle, forming a crescent roll.
Lay each roll on a baking sheet covered with parchment and brush with egg.
Set aside to rise for 30 minutes.
Bake 15-20 minutes until puffed up and light brown.
Tips and Bits
You can freeze these unbaked on a baking sheet, once frozen, store in freezer bags. Bring to room temperature and bake as needed.
I have used salami when I can’t find pepperoni and it works just as well.
You can fancy these up by sprinkling them with sesame seeds before baking.
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