Pepperoni Rolls (Print version)

Soft homemade pepperoni rolls filled with spicy pepperoni and mozzarella, baked until golden and easy to serve warm or pack for later.

# Ingredients:

For the dough

01 - 3/4 cup (180 ml) warm whole milk, 100°F to 110°F
02 - 2 1/4 teaspoons active dry yeast, 1 packet
03 - 1 tablespoon granulated sugar
04 - 3 cups (360 g) all-purpose flour, plus more for shaping
05 - 1 large egg, room temperature
06 - 4 tablespoons (56 g) unsalted butter, melted and divided
07 - 1 teaspoon fine salt

For the filling

08 - 6 oz (170 g) sliced pepperoni
09 - 1 1/2 cups (170 g) shredded low-moisture mozzarella
10 - 1 teaspoon garlic powder
11 - 1/2 teaspoon Italian seasoning
12 - 1 cup (240 ml) warm marinara sauce, for serving

# Instructions:

01 - Stir the warm milk, yeast, and sugar together in a large bowl. Let stand for 5-10 minutes, until foamy on top.
02 - Add the flour, egg, 3 tablespoons melted butter, and salt. Mix until a shaggy dough forms, then knead by hand or with a dough hook for 6-8 minutes until smooth and slightly tacky.
03 - Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 1/2-2 hours, until doubled in size.
04 - Punch down the dough and divide it into 12 equal pieces. Flatten each piece into a 5-inch oval on a lightly floured surface.
05 - Sprinkle each dough oval lightly with garlic powder and Italian seasoning. Add several slices of pepperoni and 2 tablespoons mozzarella, leaving the edges clear.
06 - Fold the dough over the filling, pinch the seam tightly, and place seam-side down on a parchment-lined baking sheet. Cover and let rise for 25-35 minutes, until slightly puffy.
07 - Heat the oven to 375°F. Brush the rolls with the remaining melted butter and bake for 18-20 minutes, until golden brown and cooked through.
08 - Rest the rolls for 5 minutes, then serve warm with marinara sauce for dipping.

# Good to know:

01 - Best served warm, but they are sturdy enough for lunch boxes once cooled.
02 - For a more traditional style, use pepperoni sticks instead of slices.
03 - Keep sauce on the side to prevent soggy centers.

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