Description
These Pepperoni and Cheese Rolls feature a soft, homemade yeast dough filled with savory pepperoni sticks and melty Muenster cheese. Perfect as a hearty snack or party appetizer, they are baked to golden perfection with a crisp exterior and a deliciously cheesy and meaty center.
Ingredients
Dough Ingredients
- 4 cups hot water (100–110ºF)
- 2 envelopes active dry yeast (not instant)
- 4 tablespoons sugar
- 1¾ tablespoons salt
- Extra virgin olive oil (for the bowl and dough)
- 7-8 cups all-purpose flour
Filling Ingredients
- 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
- Activate the yeast: Rinse a large bowl and a glass measuring cup with hot water 2–3 times to temper them. Add 4 cups of 100–110ºF hot water to the large bowl, sprinkle the yeast on top, and let it stand for 10 minutes until bubbly and activated.
- Make the yeast sponge: Add sugar and salt to the water and yeast mixture, stirring to dissolve. Drizzle a small amount of olive oil and sprinkle some flour on top. Cover the bowl with plastic wrap and set aside in a warm place for 30 minutes to 24 hours. The sponge should become thick and bubbly when ready.
- Prepare the dough: Gradually add flour to the yeast sponge, one cup at a time, stirring with a wooden spoon after each addition. Add approximately 7 to 8 cups of flour until the mixture becomes thick, ragged, and hard to stir.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead for 10 minutes, adding flour as necessary to prevent stickiness. The dough should be elastic and smooth to the touch when finished.
- Rest the dough: Oil the original mixing bowl lightly with olive oil. Place the dough inside, cover with plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
- Punch down and prepare baking sheets: After the dough has risen, punch it down to remove large air pockets. Sprinkle two baking sheets with cornmeal.
- Make the pepperoni rolls: Tear off dough sections a little smaller than a tennis ball. Flatten each piece into an oblong shape. Fold a slice of Muenster cheese in half and place on the dough, then add 4 pepperoni sticks in the center. Fold the dough over to seal the filling, using a bit of water if necessary, ensuring cheese is away from the seam to avoid leakage.
- Arrange rolls and rest: Place the rolls on the prepared baking sheets about 1–2 inches apart. Cover with wax or parchment paper and let the rolls rest for 30 minutes.
- Preheat oven: Preheat your oven to 425ºF (220ºC) while the rolls rest.
- Make the egg wash: Whisk together 1 egg and 2 tablespoons water until smooth.
- Bake the rolls: Remove the wax or parchment paper from the rolls. Brush each roll with the egg wash and bake in the oven for 20 minutes, or until the tops are deep golden brown and the exterior is firm.
- Cool and serve: Remove the rolls from the oven and let them cool slightly before serving warm for the best flavor and texture.
Notes
- The yeast sponge can be made ahead and left in a warm spot from 30 minutes up to 24 hours to develop flavor and texture.
- Be sure the water used to activate the yeast is warm but not hot to avoid killing the yeast.
- Kneading can be done by slamming the dough on the counter for better gluten development.
- Resting the formed rolls before baking helps achieve a lighter texture.
- Ensure cheese is placed away from the seal to prevent oozing during baking.
- Prep Time: 3 hours 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
