It seems it has become a tradition to meet with Jeff and Maya and cook at their home. We discuss the menu and that’s it. Today, the main topic was Pepperoni roll, apparently Jeff was missing again some interesting dishes from the American cuisine. Well, here’s the famous Pepperoni Roll. Nothing complicated, but on the other hand – very tasty. You can replace the pepperoni with another salami, and the Parmesan and mozzarella – with another cheese you like or you have in the fridge. Instead of large rolls, you can make separate “little bombs” with Pepperoni – a separate serving portion for everyone. In either case this Roll will be a success. Come on, give it a try! For those who don’t like reading recipes, watch the video 🙂 Bon appetit!
INGREDIENTS:
DIRECTIONS:
Put the warm water and the sugar in the mixing bowl.
Add the yeast.
Add 2-3 tablespoons of flour to make the mixture a little thicker.
Cover with a towel and leave for about 15 minutes to activate the yeast.
Once the dough is ready, add the oil.
Add the broken egg, too.
Add the beer that you have pre-measured and removed from the fridge to keep it at a room temperature.
Finally add the salt. Mix everything well with a wire. Little by little, start adding flour by sifting it.
The amount of flour is about 600-700 grams, but since the dough every time absorbs a different quantity of flour, add it gradually. Just knead until it stops sticking to your hands. And thus you stop bothering about weights and measures 🙂
Put the dough in the bowl and cover it with the cloth again. Place in a warm place for at least 40 minutes.
The Pepperoni bread dough should double its volume.
Start shaping the Pepperoni bread. Divide the dough into as many balls as you want. You can make individual breads for everyone. About ten small loaves can be made from this amount of dough. But I didn't have much time, so I split the dough into two larger loaves. Roll out a thin layer about 0.5 cm thick, trying to give the dough a relatively rectangular shape.
Start arranging the sliced Pepperoni salami, aiming to overlap the pieces. Put them nearer to your side, i.e. from the side where you will start to roll. Leave empty at least 10 cm on the opposite side. This will prevent the filling from leaking when the roll is made.
Sprinkle grated Parmesan cheese on the Pepperoni salami.
In addition grate the mozzarella cheese. If you want, you can replace it with any other cheese you like.
Sprinkle some small splashes of olive oil on top of the cheese. You can skip this step because the cheese contains enough fat. If you like spices, you can optionally sprinkle some dried oregano.
Begin to roll the bread carefully. Try not to be too tight, but not too loose to drop the stuffing.
Put the roll in a baking pan covered with baking paper. Bake at 180 degrees for about 30 -40 minutes, until golden crispy.
After removing it from the oven and while it is still hot, spread the Pepperoni bread with a small lump of butter. Cut into thick pieces and serve while still warm. Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Put the warm water and the sugar in the mixing bowl.
Add the yeast.
Add 2-3 tablespoons of flour to make the mixture a little thicker.
Cover with a towel and leave for about 15 minutes to activate the yeast.
Once the dough is ready, add the oil.
Add the broken egg, too.
Add the beer that you have pre-measured and removed from the fridge to keep it at a room temperature.
Finally add the salt. Mix everything well with a wire. Little by little, start adding flour by sifting it.
The amount of flour is about 600-700 grams, but since the dough every time absorbs a different quantity of flour, add it gradually. Just knead until it stops sticking to your hands. And thus you stop bothering about weights and measures 🙂
Put the dough in the bowl and cover it with the cloth again. Place in a warm place for at least 40 minutes.
The Pepperoni bread dough should double its volume.
Start shaping the Pepperoni bread. Divide the dough into as many balls as you want. You can make individual breads for everyone. About ten small loaves can be made from this amount of dough. But I didn't have much time, so I split the dough into two larger loaves. Roll out a thin layer about 0.5 cm thick, trying to give the dough a relatively rectangular shape.
Start arranging the sliced Pepperoni salami, aiming to overlap the pieces. Put them nearer to your side, i.e. from the side where you will start to roll. Leave empty at least 10 cm on the opposite side. This will prevent the filling from leaking when the roll is made.
Sprinkle grated Parmesan cheese on the Pepperoni salami.
In addition grate the mozzarella cheese. If you want, you can replace it with any other cheese you like.
Sprinkle some small splashes of olive oil on top of the cheese. You can skip this step because the cheese contains enough fat. If you like spices, you can optionally sprinkle some dried oregano.
Begin to roll the bread carefully. Try not to be too tight, but not too loose to drop the stuffing.
Put the roll in a baking pan covered with baking paper. Bake at 180 degrees for about 30 -40 minutes, until golden crispy.
After removing it from the oven and while it is still hot, spread the Pepperoni bread with a small lump of butter. Cut into thick pieces and serve while still warm. Bon appetit!
