West Virginia Pepperoni Rolls Recipe

• 份量: 20 servings
• 活動時間: 3 hours 15 minutes
• 總時間: 3 hours 30 minutes

食材

2 packets dry active yeast (4 ½ teaspoons)

1 cup warm water (just lukewarm, not hot)

½ cup granulated sugar

4 cups all-purpose flour (+ extra for rolling)

3 large eggs

1 teaspoon salt

8 ounces sliced pepperoni

16 ounces shredded mozzarella cheese

1 teaspoon garlic powder

½ cup melted butter

步驟

Set out an electric mixer with a bread hook. Add the yeast, lukewarm water, and sugar to the bowl. Allow the yeast to bloom (foam) for 10 minutes.

Then turn the mixer on and add in the flour, eggs, and salt. Allow the mixer to “knead” the dough for 5 minutes.

Cover the bowl with plastic wrap and let the dough rise until it doubles in size. About 2 hours.

Dump the dough out onto a well-floured work surface. Knead the dough into a log shape and cut into 20 equal pieces. (I usually cut it into 5 equal pieces, then cut each chunk into 4 equal pieces.)

Set out 3 baking sheets and line them with parchment paper. Preheat the oven to 375 degrees F.

Sprinkle the dough pieces with garlic powder. One at a time, press and stretch each piece into a 6 inch circle. Sprinkle 2-3 tablespoon mozzarella cheese over the circle. Arrange 6 slices of pepperoni over one side of the dough.

Stretch and roll the pepperoni side first, toward the other side. Try to keep the dough inside the roll thin, while leaving the exterior dough a little thicker. When you get close to the edge, tuck the ends under to seal in the cheese. Set the rolls on the baking sheet with the seam side down.

Once all the pepperoni rolls are filled and tucked, spray several sheets of plastic wrap with nonstick spray and cover the rolls. Allow them to rise another 30 minutes.

Gently brush melted butter over the top of each pepperoni roll. Bake for 15-20 minutes, until golden. Serve warm.

營養

• 每份大小: 1 roll
• 卡路里: 285 kcal
• 總脂肪: 16 g
• 飽和脂肪: 8 g
• 不飽和脂肪: 6 g
• 反式脂肪: 1 g
• 膽固醇: 67 mg
• 鈉: 509 mg
• 總碳水化合物: 25 g
• 膳食纖維: 1 g
• 總糖: 5 g
• 蛋白質: 11 g