Ingredients:

  • 2 ¼ teaspoons Active Dry Yeast
  • 1 ¼ cups Warm Water (105°F–115°F)
  • 1 tablespoon Granulated Sugar
  • 3 ½ cups All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Fine Sea Salt
  • 2 tablespoons Extra Virgin Olive Oil (plus extra for greasing)
  • 6 ounces Sliced Pepperoni (thinly sliced, quality deli-style)
  • 4 ounces Low-Moisture Mozzarella (shredded or cut into small cubes)
  • 1 Large Egg (for egg wash)
  • 1 tablespoon Water (for egg wash)
  • 1 tablespoon Grated Parmesan Cheese (optional finish)
  • ½ teaspoon Dried Oregano or Basil (optional finish)

Instructions:

  1. Activate the Yeast (Blooming): In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top. Let stand for 5–10 minutes until foamy and doubled in volume.
  2. Combine Dry Ingredients: In a large bowl or stand mixer, whisk together the flour and salt. Create a well in the center.
  3. Mix the Dough: Pour the yeast mixture and the 2 tablespoons of olive oil into the well. Mix with a spatula until a shaggy dough forms.
  4. Knead: Turn the dough onto a lightly floured surface. Knead by hand for 8–10 minutes, or use a stand mixer with a dough hook on medium-low for 6–8 minutes, until the dough is smooth and elastic.
  5. First Proof (Bulk Fermentation): Lightly grease the mixing bowl with olive oil. Place the dough ball in the bowl, turning to coat. Cover tightly. Allow to proof in a warm place until doubled in size (60–90 minutes).
  6. Prep the Filling: While the dough proofs, blot the sliced pepperoni thoroughly with paper towels to remove excess grease. Combine the pepperoni and mozzarella in a small bowl.
  7. Divide the Dough: Gently punch down the proofed dough to release the gas. Turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces.
  8. Shape and Fill: Roll each piece into an oblong rectangle, approximately 6x4 inches. Arrange a portion of the pepperoni/cheese mixture evenly across the middle, leaving a ½ inch border.
  9. Roll Up: Starting from the long edge, roll the dough up tightly, like a cigar.
  10. Seal: Firmly pinch the seams and the ends closed to fully encapsulate the filling and prevent leakage.
  11. Second Proof: Arrange the rolls, seam-side down, on two parchment-lined baking sheets, spacing them about 2 inches apart. Cover lightly and allow to rest for 30 minutes.
  12. Bake: Preheat your oven to 375°F (190°C). Whisk the large egg with the tablespoon of water to create an egg wash. Brush the tops and sides of the rolls generously with the egg wash. Sprinkle with grated Parmesan and oregano/basil, if using.
  13. Cooking and Cooling: Bake for 18–22 minutes, rotating the trays halfway through, until the rolls are deep golden brown. Transfer to a wire rack and allow to cool for 5–10 minutes before serving.