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Pepperoni and Cheese Rolls Recipe

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3.8 from 78 reviews

  • Author: Amina
  • Total Time: 2 hours 5 minutes
  • Yield: 20 servings

Description

These Pepperoni and Cheese Rolls are soft, warm dough parcels filled with flavorful pepperoni sticks and melted Muenster cheese. Perfect as a party snack or a savory treat, these rolls feature a golden, slightly crispy crust with a gooey, cheesy, and spicy interior. The recipe involves making a yeast-based dough that is given ample time to rise, then stuffed, resting again, and baked to perfection. Perfect for serving warm as an appetizer or snack for any occasion.

Ingredients

Dough

  • 4 cups hot water (100–110ºF)
  • 2 envelopes active dry yeast (not instant)
  • 4 tablespoons sugar
  • 1¾ tablespoons salt
  • Extra virgin olive oil (for dough and greasing bowl)
  • 7-8 cups all-purpose flour

Filling

  • 16 ounces stick pepperoni (cut into 4-inch long sticks)
  • 2 7-oz packages Andrew & Everett Muenster Cheese Thin Sliced

Other

  • Cornmeal (for dusting baking sheets)
  • 1 egg
  • 2 tablespoons water

Instructions

  1. Activate the yeast: Rinse a large bowl and measuring cup with hot water to warm them. Add 4 cups of water heated to 100–110ºF to the large bowl, sprinkle the yeast over the surface, and let it stand for 10 minutes until it becomes bubbly and foamy.
  2. Make the yeast sponge: To the bubbly yeast, add 4 tablespoons of sugar and 1¾ tablespoons of salt. Stir until dissolved. Drizzle a small amount of olive oil over the top and sprinkle some flour on the surface. Cover the bowl tightly with plastic wrap and set aside in a warm place for 30 minutes to 24 hours until the sponge is thick and bubbly.
  3. Prepare the dough: Gradually add 7 to 8 cups of all-purpose flour to the yeast sponge, about one cup at a time, stirring with a wooden spoon between additions. Continue until the mixture becomes thick, raggedy, and difficult to stir, then transfer the dough to a lightly floured surface.
  4. Knead the dough: Knead the dough for about 10 minutes, adding small amounts of flour as needed to prevent sticking. The dough should become elastic and smooth. You can use a technique of slamming the dough on the counter to develop the gluten.
  5. Rest the dough: Clean and oil the original large bowl with 2 to 3 teaspoons of olive oil, coating it thoroughly. Place the kneaded dough into the bowl, cover with plastic wrap, and allow it to rise in a warm place for 1 hour until doubled in size.
  6. Punch down the dough: After the dough has risen, punch it down to remove large air pockets and prepare it for shaping.
  7. Prepare baking sheets: Sprinkle two baking sheets generously with cornmeal to prevent sticking.
  8. Make the pepperoni rolls: Tear off pieces of dough slightly smaller than a tennis ball. Flatten each piece into a slightly oblong shape between your palms. Fold a slice of Muenster cheese in half and place it on the dough, then add 4 sticks of pepperoni onto the center. Fold the dough over the filling and pinch the seam to seal the roll, using a bit of water if necessary, ensuring the cheese stays away from the seam to avoid oozing.
  9. Arrange rolls on baking sheets: Place the sealed rolls about 1–2 inches apart on the prepared baking sheets.
  10. Rest the pepperoni rolls: Cover the baking sheets with wax or parchment paper and let the rolls rest for 30 minutes to rise slightly.
  11. Preheat the oven: Heat your oven to 425ºF during the resting period.
  12. Prepare egg wash: Whisk together 1 egg and 2 tablespoons of water until smooth and uniform.
  13. Bake the rolls: Remove the wax or parchment paper covering the rolls, brush each roll evenly with the egg wash, and bake in the preheated oven for 20 minutes. The rolls should have a deep golden brown color and a firm crust when done.
  14. Cool and serve: Remove the rolls from the oven and let them cool slightly. Serve warm for the best flavor and texture. Enjoy your homemade pepperoni and cheese rolls!

Notes

  • Note 1: Tempering the bowl and cup with hot water before activating the yeast helps maintain optimal temperature for yeast activity.
  • Note 2: The sponge can ferment up to 24 hours to develop more complex flavor but at least 30 minutes is necessary.
  • Note 3: Dough consistency should be firm enough to handle but not dry; add flour incrementally to achieve this.
  • Note 4: Resting the shaped rolls before baking allows them to rise slightly, ensuring a lighter texture.
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/pepperoni-and-cheese-rolls-recipe-2/