Pepperoni Rolls

We’ve had the opportunity to move around the U.S. quite a bit over the past few years. At each residence we tend to adopt one of the local cuisines. During our time in West Virginia, this one caught our interest and we’ve been baking them ever since. These are best eaten warm, and they store well in the freezer to pull out and microwave for a quick breakfast or lunch.

  • 1 cup warm water
  • 1/4 cup vegetable or olive oil
  • 1 egg
  • 4 cups unbleached bread flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 teaspoon yeast

Additional ingredients: Your favourite brand of sliced pepperoni (approx 100-120 pieces).

Place everything (except the pepperoni slices) into the bread machine and run through the dough cycle. When finished, remove the dough and divide it into 24 even pieces.

Roll each into a 4″X8″ rectangle. Place four to five slices of pepperoni at one narrow end and jelly roll the dough. Pinch and smooth the sides so the spiral is not evident. Place onto a lightly greased cookie sheet.

Allow rolls to rise for 1-2 hours, then bake for 15 minutes at 350 degrees. Rolls should be lightly browned when completed.

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