Pepperoni And Cheese Rolls Made With Pizza Dough Recipes

QUICK AND EASY PIZZA ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Unroll pizza dough onto the baking sheet and stretch it slightly. Cover evenly with mozzarella cheese. Scatter pepperoni over the cheese. Sprinkle Parmesan cheese on top.
• Roll up the dough starting from the shortest end. Center the roll on the baking sheet. Spray the outside with cooking spray.
• Bake in the preheated oven until golden brown, about 25 minutes. Slice and serve with pizza sauce.

PEPPERONI AND CHEESE ROLLS (MADE WITH PIZZA DOUGH)

Steps:

• Set oven to 400 degrees (set oven rack to second-lowest position).
• Prepare a large lightly greased baking sheet.
• Slice the pizza dough into 4 even pieces.
• Roll out 1 piece into a 10-inch round on a lightly-floured surface, then brush the top of the dough with a small amount of olive oil.
• Sprinkle about 2 tablespoons grated parmesan cheese over the dough, then black pepper to taste.
• Arrange one-fourth (in one even layer) of the pepperoni slices, mozzeralla cheese slices and then the roasted red bell peppers.
• Sprinkle salt and black pepper over the peppers if desired.
• Roll up the dough round, then tuck ends under and pinch to seal.
• Prepare the three remaining rolls in the same manner.
• Arrange on a baking sheet.
• Brush lightly with egg, then if desired sprinkle lightly with kosher salt.
• Cut three (1/2-inch) slits into the top of the dough to allow steam to escape.
• Bake for about 25-30 minutes.

PERFECT-EVERY-TIME PIZZA DOUGH AND PEPPERONI PIZZA

Steps:

• Make the dough: In a large bowl, stir together the warm water, yeast, olive oil and salt until the salt dissolves. Let this mixture rest for about 10 to 20 minutes, until slightly foamy.
• Transfer the yeast and water mixture to the bowl of a stand mixer, making sure to scrape all the yeast into the bowl. Add the flours to the mixing bowl. Attach a dough hook and knead on medium speed for about 4 minutes. The mixture will come together into a ball that pulls away from the sides.
• Transfer the dough ball to a clean area to knead. Flour the station and knead well for about 2 minutes. Cut the ball in half and shape each into round balls. Place each ball in a lightly oiled bowl, cover with plastic and let rise in the fridge overnight. This overnight fermentation will give the dough a pleasant sourness. You can do this on the counter in an hour or two, but you won't have the same flavor from a slow rise.
• Make the pizza: Place a pizza steel or stone on the middle rack of the oven and preheat to its highest setting. Let the oven heat up for at least 45 minutes.
• Dust the surface of a pizza peel or the back of a baking sheet with flour or cornmeal. Stretch one ball of dough out into a 12-inch (30.5-cm) round and place on the peel or baking sheet. Place half the sauce in the center of the stretched dough and spread it out evenly with a spoon. You want to cover all but 1/2 inch (1.3 cm) of the edge.
• Drizzle the pizza with a tiny bit of olive oil. Rain half the mozzarella over the pizza. Place half the pepperoni on the pizza in an even pattern. Sprinkle with half the Parmesan and half the dried oregano.
• Slide the pizza onto the heated steel or stone in the oven. Bake until the crust is golden brown and the cheese is bubbling, 4 to 8 minutes. Remove from the heat and let rest for 2 to 5 minutes before slicing and serving. Meanwhile, repeat with the remaining dough ball and pizza ingredients to make a second pizza.
• Heat the olive oil in a deep skillet over medium-high heat. When the temperature gets to about 375 degrees F (190 degrees C), stir in the garlic and the anchovies and sizzle for about 30 seconds.
• Pour in the tomatoes, bring to a simmer and cook for about 10 minutes, until the sauce reduces and thickens slightly. Lower the heat if the sauce starts to boil. Stir in the oregano, salt, pepper and sugar, if using, and cook for an additional minute. Remove the sauce from the heat and use immediately or store in airtight containers or even resealable plastic bags in the refrigerator or freezer until ready to use.