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The Rocky Mountain Woman

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You are here: Home / Recipes / Pepperoni Roll

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Pepperoni Roll

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I watched someone make something similar to this pepperoni roll on a cooking show with my boyfriend and because we are both carnivores and always on the lookout for ways to get more Italian meats into our diet, we decided to try making it ourselves. It was absolutely amazing! It looks harder than it is, and if you just aren’t a yeast baking type of person, you can always buy premade pizza or bread dough and start from there. The bread dough is pretty easy though, especially if you have a stand mixer. Pepperoni Rolls are pretty popular in New York, but it was a whole new taste sensation to us here in Utah!

pepperoni break
Pepperoni Bread
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Pepperoni Roll

Print Recipe

A cheesy, gooey way to get more pepperoni into your life.  

  • Author: Rocky Mountain Woman

Ingredients

Scale

5 C of flour, divided

3 T white sugar

1 .25 ounce package of dry yeast

2 t salt

1 1/2 C water

1/2 C milk

3 T butter

2 eggs

32 slices of provolone cheese

1 lb sliced pepperoni 

Instructions

Add 2 C of flour, sugar, yeast and salt to the bowl of a stand mixer or a large mixing bowl

Combine water, milk and butter in a saucepan over low heat until warm 

Gradually pour into the flour, either mixing it on low speed in the mixer, or mixing it by hand in a large bowl

Combine well, adding remaining flour until a soft dough forms

Either switch to a dough hook and knead until smooth – about 5 minutes or pour out onto a floured surface and knead until smooth – about 10 minutes

Place dough in a lightly oiled bowl and turn to coat

Let rise until doubled, about 1 hour

Punch dough down and turn onto a floured surface, cut in half returning one half to the bowl

Roll dough into a 12 – 16 rectangle 

Arrange half of the provolone and pepperoni on the dough 

Starting at the edge closest to you carefully roll dough up

Beat the eggs with a small amount of water and brush the seams, pinching to close

Place loaf seam side down on a cookie sheet lined with parchment paper

Repeat with the other half of the dough

Let loaves rest, covered with a kitchen towel for 30 minutes

Uncover loaves and brush all over with remaining egg wash

Bake in a preheated 350 degree oven for 30 to 35 minutes, turning once during the baking

Let cool for 15 minutes before slicing 

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

This recipe came from Sloppy Chef by way of Allrecipes. We loved it and I’d bet you will too!

Pepperoni bread roll
Pepperoni Bread

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I have a condition called Obsessive Compulsive Food Disorder (OCFD). I can’t walk by a restaurant without checking out the menu or past a bookstore without going in to check out the newest cookbooks. Food is the lens that I view my life through. Read More…

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