Pepperoni Pizza Roll (Print Version)
# Ingredients:
→ Base
01 -
1 batch of made-from-scratch pizza dough
02 -
2 teaspoons of extra virgin olive oil
→ Filling
03 -
2/3 cup of your favorite pizza sauce
04 -
A sprinkle of ground basil or Italian herbs
05 -
A dash of garlic powder
06 -
1 cup of mozzarella cheese, shredded
07 -
60-65 slices of pepperoni
→ Optional Toppings
08 -
1/2 cup of fine yellow cornmeal
09 -
Extra mozzarella, grated
10 -
Fresh basil leaves
# Instructions:
01 -
Once the dough is ready, press it down to pop any air pockets. Split it into two portions and roll each out into a rectangle, about 10x12 inches, on a floured surface.
02 -
Use about a teaspoon of olive oil to brush each dough rectangle. Press your fingers on the surface to stop bubbling. Then slather on 1/3 cup of pizza sauce, sprinkle some garlic powder and Italian herbs, and layer 1/2 cup mozzarella with the pepperoni slices.
03 -
Roll the dough rectangles tightly into logs and place them seam-side down on a baking sheet. Chill them uncovered in the fridge for at least 20 minutes so they're easier to slice.
04 -
Set your oven to 400°F (204°C). Slice each log into 12 pieces, about an inch thick. If you like, dip the bottoms in cornmeal. Arrange them on lined baking sheets and sprinkle extra cheese if you want. Bake for 15-20 minutes until golden.
# Notes:
01 -
Make-ahead option: prep through rolling and keep in the fridge for up to one day.
02 -
Freezing works great for up to three months.
03 -
Try baking in muffin tins or a 9x13 pan.
04 -
Feel free to halve the amount for 12 pieces.