A few months ago, I shared my recipe for pepperoni rolls. After making them for that post, I revitalized the recipe to make them even more scrumptious.
This time, I stuffed one with sausage and pepperoni.
I stuffed the other with hot banana peppers. While you can stuff it with anything you like, I think the garlic bread like crust I create on the top is what makes it really spectacular. Plus, the vents for steam allow it to rise more.
So, why banana peppers? When I was a kid, we went to a restaurant that served roll ups stuffed with banana peppers. They were so good. Salty, cheesy, acidic, and slightly spicy. Dip it in some marinara and it can’t be beat.
The particular roll ups were made because Pierre was traveling. Any time we fly, I like to pack food. It allows us to eat something that is homemade and avoid airport food. Plus, there is often not enough time between flights to stop and grab some food. These pack really well. If refrigeration is a problem, go with the banana peppers.
Sausage Pepperoni Roll Up
by
Prep Time: 1 hour 30 minutes
Cook Time: 15-20 minutes
Keywords: bake entree snack
Ingredients (1 large roll)
- 1 tablespoon sugar
- 3 cups water (105-115 degrees F)
- 1 1/2 tablespoons yeast
- 1 1/2 tablespoons salt
- 6 1/2 cups all purpose flour
- cornmeal
- 4 gallon size zip top bags
- 1/4 package turkey pepperoni
- 1 link hot sausage, cooked and broken into small pieces
- 2 cups shredded cheese or 5 slices provolone
- 2 teaspoons olive oil
- 2 teaspoons butter
- 2 cloves garlic
- salt
- parmesan cheese
Instructions
In the bowl of a stand mixer, add sugar and warm water. Sprinkle the yeast on top. Allow to sit for 10 minutes or until foamy.
With the stand mixer on low, add the flour and salt. Mix to combine, about 3-5 minutes. Place the dough in a greased bowl and cover with plastic wrap. Allow to rise for 2 hours in a warm place.
If using later, break into four dough balls and place in a plastic bag. Store in the refrigerator for up to two weeks.
To bake, place a pizza stone in the oven on the middle rack at 500 degrees for an hour. Place a metal baking sheet on the bottom rack.
40 minutes before baking, turn the dough onto a floured surface and roll out into a large rectangle. Cover with pepperoni, sausage, and cheese. I like to put cheese below and above the pepperoni and sausage. Roll. Cut diagonal slits across the top to allow steam to vent. Allow to rest on a cornmeal dusted surface.
In a small sauce pan, heat the oil on medium. When warm, add the crushed garlic and butter. Turn off the heat. Brush the top of the roll with the garlic butter. Sprinkle with a small amount of salt and some parmesan cheese.
Place the roll up on the heated pizza stone. Quickly pour 1 cup of boiling water in the baking sheet and close the oven door. Bake for 15-20 minutes or until lightly browned.
Eat while warm or freeze for later.
Hot Pepper Roll Up
by
Prep Time: 1 hour 30 minutes
Cook Time: 15-20 minutes
Keywords: bake appetizer snack entree
Ingredients (1 large roll)
- 1 tablespoon sugar
- 3 cups water (105-115 degrees F)
- 1 1/2 tablespoons yeast
- 1 1/2 tablespoons salt
- 6 1/2 cups all purpose flour
- cornmeal
- 4 gallon size zip top bags
- 1 jar hot banana peppers, drained
- 2 cups shredded cheese or 5 slices provolone
- 2 teaspoons olive oil
- 2 teaspoons butter
- 2 cloves garlic
- salt
- parmesan cheese
Instructions
In the bowl of a stand mixer, add sugar and warm water. Sprinkle the yeast on top. Allow to sit for 10 minutes or until foamy.
With the stand mixer on low, add the flour and salt. Mix to combine, about 3-5 minutes. Place the dough in a greased bowl and cover with plastic wrap. Allow to rise for 2 hours in a warm place.
If using later, break into four dough balls and place in a plastic bag. Store in the refrigerator for up to two weeks.
To bake, place a pizza stone in the oven on the middle rack at 500 degrees for an hour. Place a metal baking sheet on the bottom rack.
40 minutes before baking, turn the dough onto a floured surface and roll out into a large rectangle. Cover with banana peppers and cheese. I like to put cheese below and above the peppers. Roll. Cut diagonal slits across the top to allow steam to vent. Allow to rest on a cornmeal dusted surface.
In a small sauce pan, heat the oil on medium. When warm, add the crushed garlic and butter. Turn off the heat. Brush the top of the roll with the garlic butter. Sprinkle with a small amount of salt and some parmesan cheese.
Place the roll up on the heated pizza stone. Quickly pour 1 cup of boiling water in the baking sheet and close the oven door. Bake for 15-20 minutes or until lightly browned.
Eat while warm or freeze for later.
Recent Comments