You have to let the dough rise for this recipe on top of the baking time so be sure you start this early and not 30 minutes before you need to eat. It will take about 2 hours including rising time.
- 1 1/2 cups warm water
- 3/4 TBS instant yeast
- 2 TBS sugar
- 2 TBS vegetable oil
- 1 tsp salt
- 4 cups white whole wheat flour (approximately)
- 1/2 to 3/4 cup pizza sauce
- 4 oz pepperoni
- 8 oz mozzarella cheese, shredded
- 1/3 cup Parmesan cheese
- For the dough: In a 2-cup measuring cup, mix the warm water, sugar, and yeast. Let sit for about 3 minutes.
- In the bowl a large bowl (I use my kitchenaid), combine the oil, salt, 2 cups of the flour and the yeast mixture.
- Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. (The dough should be soft and smooth but still slightly tacky to the touch.)
- Knead the dough until it is very smooth and elastic.
- Spray a large bowl with non stick cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
- Gently punch down the dough and press it out on a lightly greased counter to about a 17X14-inch rectangle.
- Spread the pizza sauce evenly across the top, leaving a border on both of the long sides. Sprinkle with the mozzarella cheese, layer on the pepperoni, and sprinkle on the Parmesan cheese.
- Beginning with one of the long edges, roll the dough up cinnamon roll style, trying to keep the roll as tight as possible. Pinch the seam to seal.
- Carefully lift the roll and place it seam side down diagonally on a lined (foil lightly greased or parchment paper) 12×18-inch baking sheet.
- Using a clean pair of scissors, cut a slice almost down to the bottom of the roll every inch the entire length of the pizza roll–just make sure you don’t cut all the way through! Carefully pull the slices to alternating sides down the length leaving that little bottom portion of dough intact so the rolls are not completely separated.
- Let the rolls rise, uncovered is fine, until slightly puffy, about 20-30 minutes. Preheat the oven to 400 degrees toward the end of the resting time.
- Bake the pizza rolls for 18-22 minutes until they are golden on top and the bread is baked through. The filling will be hot and bubbly. Let rest for 5 minutes.
- Dip the rolls in extra, warmed pizza sauce, if desired.
Recipe Source: from Mel’s Kitchen Cafe