Pepperoni Pizza Rolls

We love stuffed bread. We are a kind of fanatics in that department. I mean, when you look at it realistically, it’s pizza dough, and you can fill it with anything that you like; cold cuts, sauteed meat/poultry, cheese, etc.

Who would say “NO” to that? I am certain about one thing, my family would never, ever say no to pizza rolls or calzone, if you shall call it that way. I mean it is so delicious that you will make it over and over again.

If you ask me, I stuffed or filled the dough with so many different things that you most likely wouldn’t even consider, such as potatoes and onion, cabbage and minced smoked ham, smoked sausages, breakfast links, eggs, and bacon, and so on. There is your inspiration!

Now, for this recipe, I used pepperoni because my kids like them, or you may even use hard salami such as Genoa or hard salami. If you don’t eat regular pepperoni, you can use one that is made out of turkey.

Furthermore, if you do not eat meat, you can most defiantly just add veggies or cheese. It is such a versatile dish as most of my recipes are.

Watch a VIDEO HERE  

How to make Homemade Pizza

This was a perfect time to update this recipe because kids are going to be on summer break and we all need something quick and tasty, and this is it.

As I said you can use store-bought pizza dough. i used it so many times when I don’t have time, but you can always make the dough a night before, store it in the fridge overnight and use it as you go.

If you by any chance make my Pepperoni Pizza Rolls or any other recipes from my blog, please tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your tasty creations. Thank you so much for your love and support.

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THAI HUMMUS PIZZA WITH BUTTERNUT SQUASH AND VEGETARIAN SAUSAGES

PEPPERONI AND BURRATA PIZZA WITH PESTO

TOAST PIZZA ROLL

VEGETABLE HUMMUS PIZZA

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Yield: 4

Pepperoni Pizza Rolls

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 1 hour 45 minutes

A super easy and tasty recipe for Pepperoni Pizza Rolls

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Ingredients

• 1 envelope instant dry yeast 2 teaspoons-1/4 Oz-7g
• 1 teaspoon Sugar 4.25 g
• 1/2 cup Lukewarm water 117 ml
• 1 1/2 cups All-Purpose flour 180 g
• 1 1/2 cups Bread Flour, plus for dusting 180 g (approx. 1/2 cup more, about 60g)
• 2 teaspoons Table Salt 11 g
• 1 cup Lukewarm water 100 degrees F or 37.7 C (235ml) (add a splash more, if needed)
• 1 1/2 tablespoons Olive oil 22 ml
• NOTE: You can also use store-bought pizza dough, 1 lb, split in 4.

Topping options:

• Pizza sauce homemade or store-bought or pasta sauce works fine
• Cheese option: Cheese Italian Cheese Blend Pizza, Cheese Blend or Mozzarella, combine of fresh and shredded
• Pepperoni, sliced thinly
• Parmesan cheese
• Sprinkle with the Italian herb mix
• Brush with melted butter and garlic powder

Instructions

1. Stretch each dough ball into a rectangular shape. You may use a rolling pin to make it evenly smooth and thin. The dough will rise more when it starts to bake.
2. Add about 1 tablespoon of pasta sauce or pizza sauce. You can use your homemade or store-bought. Works fine either way.
3. Add cheese as much as you want, and finally, add pepperoni or any other meat or veggies
4. Fold over and make a roll, making sure that it is completely closed. Tuck in the ends to prevent cheese or sauce from leaking.
5. Preheat oven to 450F, 232C.
6. Bake the rolls in preheated oven for 35 to 40 minutes, depending on the size. If they are smaller, it will take less time.
7. When they are baked, take it out of the oven and cover them with a clean kitchen towel. Allow them to cool down for at least 5 minutes. For the kids let it cool down for a longer time because the cheese and the sauce are extremely hot and it may burn them.

Notes

Making homemade pizza dough

• I used All-purpose flour and bread flour as you can see. The bread flour contains more gluten, oppose to all-purpose flour that contains around 10%.
• The bread flour will give you a crispier crust, and all-purpose chewier. I combined both together because I think it is the best of both worlds. You can use one, or the other, depending on what you have in your pantry.
• You can make about 4 large pizza rolls or 6 smaller. The regular size of the pizza dough ball should fit in the palm of your hand. A little smaller than the size of the baseball. You can determine how much cheese you will use. Some like it less and some more, the same goes for the sauce and pepperoni.
• If you are using a stand mixer with a hook attachment, the process is much easier. It takes less time for you to personally knead. Since I used my hands for me took about 30 minutes all together just in mixing and kneading to bring the dough consistency and texture together.
• Any other topping that you desire. I used mixed baby greens after the pizza was baked. If you would like to make one pizza, just cut the dough into two equal parts, and place one of the dough (balls) into a Ziplock bag, or a large container with a fitted lid. It is good for the next 48 hours.
• Before making pizza after refrigeration, you have to let it come to almost room temp. Just leave it on the countertop for about 20 minutes. It is easier to roll out. You can also make rolls, dinner rolls, flatbread, pizza rolls, and so on.

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