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Pepperoni pizza rolls

Pepperoni pizza rolls on a wooden board

Pepperoni pizza rolls

Name: Pepperoni pizza rolls
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Makes 8
Ingredients: 450g strong white bread flour plus extra for dusting; 5g fast-action dried yeast; 2 tsp olive oil plus extra for proving; 1 tbsp fine polenta or cornmeal; 175g pizza sauce; 100g grated mozzarella; 75g pepperoni; small bunch of basil chopped

Cassie Best

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Makes 8

Easy

Prep: 30 mins

Cook: 35 mins

plus at least 2 hrs 30 mins proving

A star rating of 4.5 out of 5.7 ratingsRate

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Rustle up these family-friendly pepperoni pizza rolls. You could speed things up if you like by using ready-made pizza dough and pizza sauce.

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Ingredients

Nutrition

Units:

MetricUS

450g strong white bread flour

plus extra for dusting
5g fast-action dried yeast
2 tsp olive oil

plus extra for proving
1 tbsp fine polenta

or cornmeal
175g pizza sauce
100g grated mozzarella
75g pepperoni
small bunch of basil

chopped

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Nutrition: Per serving

kcal319
fat9g
saturates4g
carbs46g
sugars2g
fibre2g
protein12g
salt1.7g

Method

step 1

Put the flour and yeast in a large bowl. Add 1 tsp sugar and 1½ tsp salt, and mix to combine. Add 300ml tepid water and 2 tsp of the oil, and mix with your hands or the dough hook attachment of a stand mixer until a dough forms. If making by hand, tip the dough onto a work surface and knead for 10 mins until the dough feels smooth and elastic, or knead using the mixer for 5 mins.
step 2

Clean and lightly oil the bowl, tip in the dough and leave to prove in a warm place for 2 hrs, or until roughly
doubled in size. You can also put it in the fridge overnight – just bring it up to room temperature before shaping.
step 3

Loosely line a 22cm cake tin or ovenproof frying pan with a disc of baking parchment and sprinkle 1 tsp of the polenta over the base. Scatter the remaining polenta over a work surface along with some flour (add more if it begins to stick) and tip the dough on top. Roll and stretch the dough into a rectangle, about 35 x 45cm. Spread the pizza sauce on top, then scatter over the cheese, pepperoni and basil. From the longer side, tightly roll up the. dough to make a sausage shape. Use a sharp knife to cut it into eight pieces, and arrange cut-side up in the tin or pan. Cover loosely and leave to prove for another 30 mins until the rolls look light and puffy.
step 4

Heat the oven to 200C/180C fan/gas 6. Bake the rolls for 30-35 mins until golden brown and the cheese is oozing. Cool for 5 mins before serving. Best eaten within 24 hrs.

Recipe from Good Food magazine, January 2023

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A star rating of 4.5 out of 5.7 ratings

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