Pepperoni Rolls

How to Make Pepperoni Rolls

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1. Mix the flour, yeast, sugar and salt in a large bowl. Add the milk, the 60 g of melted butter and the egg and stir to a shaggy dough.

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2. Knead on a lightly floured surface for 8 minutes until smooth and elastic. Put it in an oiled bowl, cover and leave to rise for 1 hour until doubled.

   Mark done Start 8 min timer

3. Line 2 baking trays with baking paper. Knock the air out of the dough and divide it into 12 pieces.

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4. Flatten each piece into an oval about 12 cm long. Put a piece of pepperoni and a baton of mozzarella along the centre, and fold the dough over, pinching the seam and the ends tightly to seal.

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5. Place the rolls seam side down on the trays, 5 cm apart, and cover loosely. Leave to rise for 30 minutes until puffy, and heat the oven to 190°C / 375°F (170°C / 340°F fan) while they rise.

   Mark done Start 30 min timer

6. Brush the rolls with the egg glaze and bake for 18 to 22 minutes until deep golden brown.

   Mark done Start 18 min timer

7. Brush with the 15 g of melted butter as soon as they come out, and cool on a wire rack for 10 minutes, since the filling is very hot.

   Mark done Start 10 min timer

Tips for Making Pepperoni Rolls

• Pinch the seams tightly. If they open in the oven the cheese and oil leak out onto the tray and burn.
• Cut the pepperoni to fit inside the dough rather than poking out. Exposed ends dry and harden in the heat.
• Let the rolls cool for 10 minutes before eating. The filling is as hot as molten lava straight from the oven.

What to Serve with Pepperoni Rolls

• Marinara sauce for dipping
• Tomato soup
• A green salad

Storing & Reheating Pepperoni Rolls

Keep in an airtight container for up to 3 days, or in the fridge for up to 5. They freeze well for up to 3 months and reheat in a 180°C / 350°F oven for 10 minutes.

Pepperoni Rolls FAQ: Common Questions

Pepperoni Rolls Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.