Wednesday, November 13, 2019

Pepperoni rolls

Pepperoni rolls

Neglect packaged frozen pizza bites! These Homemade Pepperoni Rolls are a exciting dinner, satisfying snack, or effortless lunch box item and are made with just five elements.

Final week I waxed poetic about the peanut butter bars I grew up consuming in the Midwest (study: Peanut Butter Quinoa Bars). Now it’s time for yet another regional goodie: Pepperoni Rolls! Google tells me they hail from West Virginia. I grew up consuming a model in Pennsylvania, where the colleges even sell them for fundraisers. They’re that great!

These are truly a smaller sized edition of the Pizza Bread recipe I posted a couple of years in the past. I was inspired by my sister-in-law, who makes this mini edition for her teens and his close friends (and even sends them with his team for away sports matches–hello, Greatest Mom Ever!).

My little ones have been loving these (cold) in their lunch boxes. I’ve also taken some out of the freezer for “Scrounge Nights” when we’re eating out of the fridge and freezer.

I make these pepperoni rolls with frozen bread dough. I use packaged dinner roll dough from the freezer part, but you can undoubtedly make your own dough also!

This pepperoni roll recipe can make a single dozen, but come to feel cost-free to double or triple it. Scroll down for directions on freezing them.

How to Make Homemade Pepperoni Rolls

Defrost the rolls in accordance to package deal guidelines.

Press or roll dough balls into circle that are at least one/4-inch larger than the diameter of your pepperoni (for me, that was about a four one/two-inch circumference). Try out to avoid utilizing flour on your surface, which will make the dough edges tougher to seal. Mix beaten egg with Parmesan and spread a heaping teaspoon of the mixture above every single circle, leaving at least 1/4-inch all around all sides. (I have tried these rolls with out the egg/Parm mix and they just don’t taste as rich and yummy.)

Top every with a slice of deli pepperoni and two squares of sliced mozzarella (not shredded–that’s as well difficult to work with right here!). Sprinkle with a bit of oregano for an added kick of flavor.

Roll each and every one tightly.

Tuck in ends, and press all edges tightly with your fingertips till well sealed.

Place rolls seam-side down on a baking sheet lined with parchment or a silicone baking mat. Brush with olive oil and bake in a 400-degree oven for ten-twelve minutes or until finally golden brown. Transfer to a cooling rack. Serve warm or cold with pizza sauce for dipping.

Can I Freeze Pepperoni Rolls?

Yes! Just let them cool and transfer into a freezer bag. Get them out as you need them and reheat in the microwave or toaster oven. Or defrost them overnight in the fridge to put in lunch boxes the up coming morning.

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