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"giuseppe" pepperoni rolls

(4 ratings)
Megan213 avatar
Blue Ribbon Recipe by
Megan Todd
@Megan213
Warren, OH

I had this whole story typed out about this awesome pepperoni roll I ate as a child, and how my papa would get them for my brothers and me after practice. Then, this favorite pizza parlor of mine had closed. A sad day. They had the best in town. No lie. Anyhow, I have always made "homemade" pepperoni rolls. But they consisted of frozen bread dough since that's what we did growing up. One day, a light bulb went off when I was making my homemade Italian bread (recipe posted). After a few practice runs, I found Giuseppe's rolls. Trust me, this recipe is worth the time and effort.

Blue Ribbon Recipe

One bite of these homemade pepperoni rolls and you'll see it was worth the effort to make them. Inside the soft and fluffy bread is mozzarella cheese, provolone cheese, and a lot of pepperoni. This makes a lot, so it's a great recipe for game day or a party. The recipe makes 8 large rolls and we cut each roll into 4 pieces. Make sure to have marinara sauce on hand for dipping.

— The Test Kitchen @kitchencrew
►
(4 ratings)
yield 8 loaves
prep time 3 Hr
cook time 45 Min
method Bake

Ingredients For "giuseppe" pepperoni rolls

  • DOUGH
  • 2 pkg
    fast-rising active dry yeast (1/2 oz total)
  • 2 Tbsp
    granulated sugar
  • 3 c
    warm water (110 degrees F)
  • 7 c
    all-purpose flour
  • 1 Tbsp
    salt
  • 1 lg
    egg white, slightly beaten
  • 1 Tbsp
    water
  • FILLING
  • 1/3 c
    extra virgin olive oil, approximately
  • 4 Tbsp
    Italian seasoning
  • 1 1/2 - 2 lb
    sandwich pepperoni
  • 1 lb
    mozzarella cheese, slices
  • 1 lb
    provolone cheese, slices
  • marinara or spaghetti sauce, for dipping

How To Make "giuseppe" pepperoni rolls

  • Add sugar, yeast, and warm water to a bowl.
    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.
  • Add flour and salt to a mixing bowl.
    2
    In a separate bowl, add 4 cups of flour and salt. Blend well.
  • Add yeast mixture to the flour.
    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.
  • Cover the bowl with a towel and let dough rise.
    4
    Cover the bowl with a towel and let rest for 15 minutes.
  • Gradually add remaining flour.
    5
    Gradually add the remaining 3 cups of flour to make a stiff dough.
  • Knead for 15 minutes.
    6
    Knead for 15 minutes.
  • Place dough in a greased bowl.
    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).
  • Divide risen dough into 8 balls.
    8
    When the dough has doubled in size, turn out onto a lightly floured surface and punch down. Divide dough into 8 even balls.
  • Place balls of dough back into the greased bowl and let rise.
    9
    Place the dough balls back into the greased bowl. Cover and rise again for 15 minutes.
  • Roll out a ball of dough, brush with olive oil, and sprinkle with Italian seasoning.
    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.
  • Add a layer of pepperoni and provolone cheese.
    11
    Next, from the top (short side), lay the first layer of pepperoni from left to right. Below the pepperoni, layer the provolone cheese.
  • Add another layer of pepperoni and a layer of mozzarella cheese.
    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.
  • Roll into a log.
    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.
  • Place, seam side down, on a baking sheet and cut slits with a knife.
    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).
  • Brush with an egg wash.
    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.
  • Bake the pepperoni rolls.
    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.
  • Baked Pepperoni Rolls with a bowl of tomato sauce.
    17
    Serve with your favorite marinara or pasta sauce.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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