"giuseppe" pepperoni rolls

How To Make "giuseppe" pepperoni rolls

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  Step 1
  Make sure the water is 110 degrees F. If too hot, you'll kill the yeast. If too cold, the yeast won't activate. Add sugar, yeast, and warm water to a large mixing bowl for the dough. Gently mix and proof for 10-15 minutes. Proofing allows the yeast to activate. You'll see small bubbles come to the surface of the water mixture. This lets you know that the yeast is activating. If it does not proof, re-start with new yeast.
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  Step 2
  In a separate bowl, add 4 cups of flour and salt. Blend well.
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  Step 3
  Add the water/yeast to the flour. Mix with a dough hook. Beat at low speed for about 3-4 minutes. Make sure to scrape the sides and mix into the dough.
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  Step 4
  Cover the bowl with a towel and let rest for 15 minutes.
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  Step 5
  Gradually add the remaining 3 cups of flour to make a stiff dough.
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  Step 6
  Knead for 15 minutes.
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  Step 7
  Shape the dough into a ball. Place into a lightly greased bowl. Turn the dough to coat the surface of the dough with oil. Cover with a towel. Place in a warm, draft-free space to allow the dough to rise until doubled in size (approximately 1 hour).
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  Step 8
  When the dough has doubled in size, turn out onto a lightly floured surface and punch down. Divide dough into 8 even balls.
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  Step 9
  Place the dough balls back into the greased bowl. Cover and rise again for 15 minutes.
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  Step 10
  Once doubled, remove one "ball" of dough at a time. (Work on one at a time.) Turn out onto a floured surface and roll about 14" x 8" oblong. It doesn't have to be pretty or perfect. Brush liberally with olive oil. Sprinkle with about 1/2 Tbsp of Italian seasoning.
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  Step 11
  Next, from the top (short side), lay the first layer of pepperoni from left to right. Below the pepperoni, layer the provolone cheese.
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  Step 12
  Then another pepperoni layer and then a layer of the sliced mozzarella. Leave about one-inch space from the edge of the dough to the filling. Make sure it's nice and full of pepperoni and cheese.
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  Step 13
  Roll lengthwise. After one roll, gently fold in the sides and roll two more times. To seal the edges, wet your fingers with water, place them on the lip of the dough, and press against the roll.
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  Step 14
  Place the roll, seam side down, on a greased cookie sheet and leave space between the rolls. Make diagonal slices on top of the dough with a sharp knife (about 2 inches apart).
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  Step 15
  Whisk eggs and water. Brush each roll with egg wash over the top and sides. Again, cover lightly and allow to rise in a warm draft-free place until doubled in size (about 30 minutes). Preheat the oven to 375 degrees F.
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  Step 16
  When ready to bake, remove the cover. Place a large shallow pan filled with boiling water in the bottom rack of the oven. Bake for 30-40 minutes or until dough is golden brown. Halfway through baking, brush the top and sides with egg wash again.
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  Step 17
  Serve with your favorite marinara or pasta sauce.
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