Follow your recipe for butter rolls or pan rolls in your bread machine cookbook.
When finished, divide dough into 12 rolls.
One at a time, flatten and spread dough.
Place 10 or 12 slices of pepperoni on one side of the dough.
Place 1 tablespoon mozzarella cheese on the pepperoni.
Fold the other side of the dough over the pepperoni and cheese and seal the edges.
Repeat the process for the remaining rolls.
Bake according to your bread machine recipe. Enjoy!
Grease hands and make rolls the same way as for yeast rolls. Place a piece of pepperoni (about 1 inch) wrapped in 1/2 slice American cheese in the center of each roll and wrap the dough around it, sealing edges.
(Hands dipped in flour make rolling and sealing the dough easier.)
Let rise to double in size and bake the same as yeast rolls (350\u00b0).
For Egg Rolls:
Preheat oven to 425
FOR SPRING ROLLS ~ Carefully dip each rice paper
cups of flour for my rolls.
Once the dough
Combine all ingredients for the rolls except for the beef, rice and cous
FOR THE ROLLS ~ In a large mixer bowl,
br>Bake as normal.
For dinner rolls.
Mix in bread
For the rolls: Mix two cups of the
efrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare
Cut a plug out of one end of each of the (6) rolls and remove the bread center.
Stuff each roll with 3 slices of Pepperoni.
Then Stuff each with 1 slice of provalone cheese.
Replace bread Plug and Bake following package directions.
Then just sit back and enjoy the raves!
Cut pepperoni slices into strips.
Combine pepperoni, cheese, lettuce, carrot, radishes, red onion and tomatoes in a large bowl. Blend together dressing and mustard. Pour over pepperoni mixture. Mix well.
Cut the end off of each roll. Hollow out the roll leaving a roll shell. (you can reserve the centers for bread crumbs).
Divide pepperoni mixture evenly among the rolls. Replace tops. Wrap well and refrigerate several hours.
Let stand at room temperature 30 minutes before serving.
he water and let stand for 5 minutes.
Mix flour
f pepperoni to each roll and roll up.
Place rolls to
floured board and knead for a couple of minutes. Shape
Separate crescent rolls into two pieces.
Flatten and pinch together seams.
Brush pepperoni stick with egg yolk and cover with flour.
Place on flattened rolls and tuck ends under.
Repeat with second pepperoni stick and remaining half of rolls.
Bake on ungreased cookie sheet at 350\u00b0 for 15 minutes or until golden brown.
Cool about 5 minutes and slice into 1-inch pieces.
Take frozen dough, wrap and tie it in a Kroger plastic bag. Let it sit at warm room temperature for 8 hours until dough rises. Once it has risen, open bag and pinch off about a cookie size piece. wrap 5 to 6 pepperoni into dough and tuck and place on baking pan.
Bake at 350\u00b0 for 10 minutes until lightly browned. Let sit for 1 minute in the pan so the pepperoni juice crusts on the bottom of roll.
Put them into a Tupperware container to keep fresh and warm.
Serve warm.
Serves 12 rolls.
Grease cookie sheet.
Place frozen rolls on cookie sheet.
Let rolls rise in a warm area.
After rolls have doubled in size, press roll flat.
Place 2 pepperoni and Mozzarella cheese in the center. Fold dough and place on cookie sheet.
Let rise again for approximately 30 to 45 minutes.
Bake at 350\u00b0 until golden brown. Brush with butter and sprinkle Parmesan cheese on top.
Dissolve yeast and sugar in warm water or milk until it foams. Stir in enough flour for a soft sponge.
Add egg yolks, salt and Crisco.
Fold in egg whites beaten stiff.
Let rise until double. Shape into rolls of desired shape.
Let rise.
Bake at 350\u00b0 until roll tests hollow.
Also, great recipe for Pepperoni Rolls.
Let dinner rolls thaw out.
Cut each roll in half.
Smash roll out and wrap the pepperoni chunk and Mozzarella cheese inside it. Roll each pepperoni roll into melted margarine.
Place on cookie sheet and bake in oven at 350\u00b0 for 7 to 10 minutes.
Make sure you turn them over halfway into baking time.