GLUTEN FREE PEPPERONI ROLLS RECIPES

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PEPPERONI ROLLS | KAREN'S KITCHEN STORIES



Pepperoni Rolls | Karen's Kitchen Stories image

These pepperoni rolls, pepperoni rolled up into a slightly sweet and enriched dough, are delicious eaten as a snack or an appetizer.

Provided by Karen's Kitchen Stories

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Number Of Ingredients 8

1 cup warm water
1/4 cup granulated sugar
1/2 cup melted butter
2 eggs
2 1/2 teaspoons instant yeast
540 to 600 grams (4 1/2 to 5 cups) bread flour or unbleached all purpose flour
2 teaspoons salt
227 grams (8 ounces) pepperoni

Steps:

  • Whisk together the water, sugar, and melted butter in the bowl of a stand mixer.
  • Whisk in the eggs thoroughly, one at a time.
  • Whisk in the yeast.
  • Stir in 2 cups of the flour with a wooden spoon or dough whisk and then stir in the salt. Stir in 2 more cups (120 grams each) of the flour.
  • Add the rest of the flour, one tablespoon at a time, while kneading in the stand mixer with the dough hook. The final dough should be tacky but not sticky or oily. I used 540 grams of flour (4 1/2 cups) total.
  • Place the dough into a dough rising bucket or clean bowl and let rise until doubled, 60 to 90 minutes.
  • Line two baking sheets with parchment paper.
  • Deflate the dough and divide it into 20 pieces. Cover the pieces with a cloth or plastic wrap as you work with the dough.
  • Press each piece of dough into a 4 inch square and place two overlapping rows of pepperoni on top of the dough, and roll them up into the dough and seal the seam and the ends. Place them, seam side down, on the baking sheet. Cover with a cloth or plastic wrap and let rise until puffy, about 45 minutes. Heat the oven to 350 degrees F.
  • Bake the rolls, one sheet at a time, for 15 to 18 minutes, until lightly golden.
  • Serve warm.
  • Reheat leftovers, covered with foil, in a 325 degree oven for about 20 minutes.

Nutrition Facts : Calories 241.98, FatContent 10.90, SaturatedFatContent 5.17, CarbohydrateContent 28.32, FiberContent 0.99, SugarContent 2.62, ProteinContent 7.12, SodiumContent 436.09, CholesterolContent 41.81

PEPPERONI CHEESE BREAD RECIPE: HOW TO MAKE IT



Pepperoni Cheese Bread Recipe: How to Make It image

As a stay-at-home mother of two little girls, I pack a lot of activity into my days. The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. —Dusti Christensen, Goodridge, Minnesota

Provided by Taste of Home

Total Time 04 hours 10 minutes

Prep Time 10 minutes

Cook Time 04 hours 00 minutes

Yield 1 loaf (16 pieces).

Number Of Ingredients 11

1 cup water (70° to 80°)
1 tablespoon butter
2 tablespoons sugar
2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
3 cups bread flour
2-1/4 teaspoons active dry yeast
1-1/2 cups shredded Mexican cheese blend
1 cup chopped pepperoni

Steps:

  • In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the cheese and pepperoni.
    Freeze option: Securely wrap and freeze cooled loaf in foil and place in freezer bag. To use, thaw at room temperature.

Nutrition Facts : Calories 177 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 329mg sodium, CarbohydrateContent 19g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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