Pepperoni Cheese Rolls (Print Version)
# Ingredients:
→ Pizza Base
01 -
1 pound pizza dough (grab from store or make your own)
→ DIY Pizza Dough (If You Want)
02 -
3½ cups '00' flour - fancy stuff for that awesome chew
03 -
2 tablespoons olive oil
04 -
1 teaspoon kosher salt
05 -
2¼ teaspoons active yeast
→ Stuffing & Garnish
06 -
6 ounces pepperoni - what makes it special
07 -
8 ounces fontina cheese, cut into slices
08 -
½ pound sharp provolone, sliced at the deli
09 -
1 teaspoon oregano, split (extra for topping)
10 -
1 teaspoon garlic powder, split (extra for topping)
11 -
1 large egg for browning
12 -
1 teaspoon water for egg mixture
→ For Serving
13 -
2 tablespoons fresh grated parmesan cheese
14 -
A dash of Italian herbs
15 -
Some marinara sauce on the side for dunking
# Instructions:
01 -
Making it yourself? Start with that recipe. Going with store-bought? Let it sit out for 20-30 minutes until it's soft enough to work with.
02 -
Heat your oven to 425°F. Split dough into 8 same-sized balls (around 2 ounces each) and flatten each one into a square about 6 inches across.
03 -
Put 1 ounce fontina and a few slices of provolone down the center of each square, leaving space around the edges. Sprinkle with ⅛ teaspoon each of oregano and garlic powder, then top with 8-10 pepperoni slices.
04 -
Fold the dough over all those tasty fillings, rolling as you go. Press the edges to close tight and put them seam-down on a baking sheet lined with parchment.
05 -
Mix the egg and water, brush over your rolls. Scatter parmesan and Italian herbs on top. Pop in the oven about 15 minutes till they're brown and crunchy - don't sweat if cheese leaks out, that's the yummy part!
# Notes:
01 -
These treats work great for kids' meals, watching sports, or a quick dinner with some greens on the side
02 -
Wanna kick it up? Throw in some red pepper flakes and drizzle hot honey on top before eating
03 -
You can freeze them for up to 3 months - super handy for planning ahead!