This new recipe easily replaces my *OLD* one for pepperoni rolls.
I used my same dough recipe but assembled them differently and they are so much better.
Or so I think!
Hubby may disagree because he likes that big bite of pepperoni that he gets when I use stick pepperoni.
I however, prefer the more *delicate* version of slices.
These cooked up so nice and without any big pockets of air in the dough.
You know how sometimes you will bite into a large roll only to find that it's a big empty space of air with no fillings. Well not this time!
Pepperoni n' Cheese / Ham n' Cheese Roll-ups
1 package yeast ( or 1 tbsp.)
2 cups warm water
2 tsp. sugar
1 1/2 tsp salt
4 tbsp. oil
5 cups flour
1/2 lb. thinly sliced sandwich pepperoni
1 lb. thin mozzerella cheese slices
If making ham and cheese roll-ups then substitute thin sliced ham for the pepperoni and use mozzerella or any other favorite cheese. ( I used American)
Combine yeast and water in a large bowl.
Add sugar and salt and let rest for 3-5 minutes.
Stir in oil.
Slowly add flour.
Mix by hand or use a dough hook with an electric mixer.
Once mixed well, place dough in a greased bowl, cover and let it raise for about 5-10 minutes.
Then divide dough into 4 sections.
Working with once section at a time and on a floured surface, roll dough out to about an 10 X 12 inch rectangle.
Place two rows of pepperoni on top of dough, leaving a space between each row.
Top pepperoni with cheese slices.
Now roll up like a jelly-roll and seal all edges.
Place on a greased baking sheet.
Repeat steps with the remaining 3 sections.
Cover rolls with a tea towel and let rise again.
It will depend on the temperature at your house as to how long it will take to rise. If it's nice and warm it may only take a half and hour. If it's chilly then it will take longer.
I place my pan on top of my refrigerator and they raise pretty quick.
Heat oven to 350° and bake for 20-25 minutes or until golden brown.
Remove from oven and let cool for a few minutes and then slice diagonally into 3 sections.