Ingredients
Scale
- 3 cups all-purpose flour (substitute with whole wheat flour for a nuttier flavor and added fiber)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (about 110°F, warm to the touch but not hot)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons olive oil (or any neutral oil)
- 12 ounces sliced pepperoni (regular or turkey pepperoni works well)
- 1 1/2 cups shredded mozzarella cheese (feel free to mix in provolone or cheddar for extra flavor)
- 1/4 cup grated Parmesan cheese (optional, but adds a nice punch)
- 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
- 1 egg (for egg wash, optional but helps with browning)
Instructions
- Start by proofing your yeast. In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until it becomes foamy on top. This tells you the yeast is alive and ready to work.
- In a large mixing bowl, whisk together the flour, salt, and Italian seasoning. If you’re like me and love a little extra parmesan, toss that in now too.
- Pour the yeast mixture and olive oil into the dry ingredients. Mix with a wooden spoon or your hands until a dough starts to form.
- Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. This step reminds me of those times I’d sneak into the kitchen and help my dad knead dough—messy but totally worth it.
- Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
- Once risen, punch the dough down gently to release the air. Roll it out into a rectangle about 12×16 inches.
- Evenly layer the pepperoni slices over the dough, then sprinkle the shredded mozzarella and Parmesan cheese across the top.
- Starting from one long edge, carefully roll the dough into a tight log, pinching the seam to seal it well—trust me, sealing properly is key to keeping all that cheesy goodness inside.
- Cut the log into 8 equal pieces and place them cut-side up on a parchment-lined baking sheet, leaving a little space between each roll.
- Optional: Brush the tops with beaten egg to get that beautiful golden crust, then cover loosely with a towel and let rise for another 20-30 minutes.
- Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes or until golden brown and the cheese is bubbling inside.
- Remove from oven and let cool for a few minutes before serving. This is the hardest part when you’re as impatient as I am!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pepperoni Roll, recipe, cooking, food
