Traditionally, pepperoni rolls were created to sustain coal miners during their long and grueling days in the mines. They were portable, while also providing enough sustenance without being too expensive to create.
In this version, microwaving the pepperoni beforehand is important because this will help remove excess grease that could result in a soggy bun. These are perfect for picnics or to bake before bringing on long bike rides and a snack on the go.
Ingredients
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8 (3 1/2-inch long) pepperoni sticks, split in half
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3/4 cups water
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1/2 cup whole milk
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1 1/2 tablespoons granulated sugar
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3 1/2 cups all-purpose flour, plus extra as needed
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1 package active dry yeast
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1 teaspoons salt
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2 cups shredded mozzarella cheese
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1 large egg yolk
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1 tablespoon water
Steps to Make It
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Gather the ingredients.
The Spruce / Morgan Walker
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Line rimmed baking sheet with parchment paper. Place the pepperoni sticks in a large bowl and microwave until the fat is rendered, about 3 minutes.
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Using tongs, transfer pepperoni to a paper towel-lined plate. Reserve 3 tablespoons of the pepperoni oil.
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Combine water, milk, and sugar in a medium bowl and microwave until temperature registers 110 F, 1 to 2 minutes. Stir in reserved pepperoni oil and yeast and let the yeast bloom for about 5 minutes or until foamy.
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Using a stand mixer fitted with a dough hook, mix flour, and salt on low speed until combined, about 10 seconds. With the mixer running, slowly add yeast mixture until incorporated. Increase speed to medium and mix until dough is shiny and smooth and pulls away from the sides of the bowl, about 8 minutes. If the dough feels wet add more flour 1 tablespoon at a time.
Turn the dough out onto the counter and form a cohesive ball. Transfer dough to a lightly oiled bowl and turn to coat in the bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 50 to 60 minutes.
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Transfer dough to a lightly floured counter and divide into 8 equal pieces.
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Working with 1 piece at a time while keeping the remaining pieces covered with plastic so as not to dry out, form dough into balls, cover with plastic, and let rest for 5 minutes. Toss pepperoni wedges with 1 tablespoon flour to coat. Working with 1 dough ball at a time, use your hands to press the ball into a 6 x 4-inch rectangle. Starting along the short side of the rectangle, lay 2 pieces of pepperoni side by side, 1/2 inch apart, and top with 2 tablespoons cheese and roll into a tight cylinder, pinching the ends of the rolls to seal.
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Arrange rolls seam side down on the prepared baking sheet. Cover with plastic and let rise until doubled in size, about 40 minutes. While the rolls rise, preheat the oven to 375 F.
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Brush rolls with egg yolk whisked with 1 tablespoon water and bake until golden brown, 24 to 28 minutes. Transfer the baking sheet to a wire rack and let cool for at least 15 minutes and serve. Enjoy.
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Tip
- Baked and cooled pepperoni rolls can be wrapped in plastic, placed in a zip-lock bag, and frozen for up to one month. To reheat, heat the oven to 350 F and wrap each roll in foil. Bake directly on the oven rack until heated through fully, about 35 minutes. Alternatively, you can thaw the rolls in the refrigerator then wrap them in a damp paper-towel and microwave for about 30 seconds or until heated through.
