My family LOVES
Pepperoni Rolls
made with this recipe.
Just made 2 batches last nite, yum
(I'm giving some to family this wkend
).
First I make the Gump Bread recipe as it's written in the post... It's here:
https://www.backyardchickens.com/forum/viewtopic.php?id=120918 After mixing the dough I put it in my rising bowl after I've added olive oil, I turn the dough with a spatula to have the whole dough ball covered in olive oil. Then I cover the bowl with plastic wrap, I lightly let it sit on the dough, it will rise covered with the plastic wrap. I let it sit approximately 30min to rise or until doubled in size.
I make 10 Pepperoni Rolls with this recipe, so to keep them from flattening out in rising I bake them in two 9x13inch pans. I add 5 into each pan (lightly oil sprayed). I prefer a metal pan vs. glass. After the dough doubling in size, I oil my hands well with olive oil I punch the dough down, then separate the dough into 10 balls (you can 'pinch' the dough between your pointer finger & thumb, I've found it's easier than pulling & stretching the dough. I pull up a dough ball & 'pinch' it off. If you get uneven balls don't worry just pinch off some from the larger ones & add to the smaller ones to make them all similar in size. I use one 9x13 pan along with the rising bowl to sit the 10 balls in while I work them into Pepperoni Rolls. I take each ball one at a time & with my hands I make it flatten it into a an approximately 4x6 or 4x7 rectangle. My family Loves cheese & pepperoni & we buy it in bulk at Sams Club, so what works for us is to add 12 pieces of pepperoni (4 rows of 3 slices across----I have the pepperoni overlap slightly so they fit on the dough) & I add on top of the pepperoni -loosely measured- 1/4 cup of shredded mozzarella. Then I gently roll up starting from one of the long sides. You have to roll very loosely sometimes even lightly lifting to get the roll to roll up. After rolling up fully, I very lightly stretch the edge that's left onto the roll to make a seal, (so it's dough touching dough with no Pepperoni or cheese in between), then pick up the roll & put it in the pan seam down, while tucking under the long ends (to keep cheese or pepperoni from showing). I line them up in a line longways, barely touching each other. I let them raise until doubled. Our family prefers them larger & light vs smaller & dense, so we wait until they've doubled in size to cook them. I bake them at 350 Degrees for 15 to 18 minutes, generally it takes 15minutes, but I like them brown on the tops so at times it take the extra 3minutes. I let them cool in the pans till the pans are cool to handle, then I gently turn the pans over to flip the Pepperoni Rolls out, then I gently separate them by pulling them at their seam lines & put them right side up onto a cooling rack to let the them cool & their bottoms air out. After cooling I wrap each in plastic wrap. & Watch how quick they disappear. They're great for Hubby's lunch, wkend lunches, sliced & dipped in warmed spaghetti sauce or marinara sauce too.
Sorry so long of a description, wanted to be thorough, Lord knows I myself need detailed descriptions to understand a recipe instructions
Hope your family Enjoys them as much as mine.
My family LOVES 'Roni Rolls'. I use Pepperoni (of course
