Subj : Tailgating Grub - 58
To   : All
From : Dave Drum
Date : Sun Oct 06 2024 13:02:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pepperoni Rolls
Categories: Pastry, Beef, Snacks
     Yield: 6 servings

     1 c  (240 miL) warm water
          - (115oF/46oC)
 2 1/4 ts (1/4 oz) env active dry
          - yeast
     1 ts Sorghum syrup or honey
 2 3/4 c  (350 g) A-P flour; more for
          - rolling
     1 ts Kosher salt
     1 ts Olive oil; more as needed
          Nonstick cooking spray
     8 oz (225 g) pepperoni stick
          +=OR=+
     6 oz Pepperoni slices
   1/4 c  (55 g) unsalted butter;
          - melted

 Add the warm water to a measuring cup. Stir in the yeast
 and syrup, then let stand for 5 minutes.

 In the bowl of a stand mixer fitted with the dough hook,
 add the flour, salt, 1 teaspoon oil and yeast mixture.
 Pulse several times on low to combine, then knead on low
 until the dough pulls away from the sides of the bowl,
 about 5 minutes. The dough will be sticky.

 Grease a large bowl with cooking spray or olive oil. Use
 floured hands to remove the dough from the mixing bowl
 and transfer it to the greased bowl. Cover the bowl
 using a damp towel, and let the dough sit in a warm
 place for 45 minutes to rise.

 As dough rises, prepare the stick pepperoni (if using):
 Cut the pepperoni into 2 (5") lengths. Cut each
 piece lengthwise into 3 slabs, then cut each of those
 slabs lengthwise into 3 even batons, forming a total of
 18 pieces, each 5" long and about 1/3" wide.

 Lightly spray or oil a baking sheet. When the dough is
 ready, use floured hands to remove the dough from the
 bowl and transfer it to a floured surface. Cut it into 6
 equal portions, about 4 ounces each, and roll them into
 balls. Place the balls on the prepared baking sheet.
 Spray or lightly oil the top of each ball of dough and
 cover the baking sheet lightly with plastic wrap. Let
 sit for 20 minutes.

 Set oven to 350oF/175oC. Uncover the dough. Using
 floured hands, remove a dough ball and place it on a
 floured work surface. Either roll or stretch the dough
 into a 6" X 8" rectangle. (Be careful not to make the
 dough too thin, or it will be hard to roll up the
 pepperoni.)

 Set a 6" edge of the rectangle facing you. Starting
 about 12 inches from the short edge closest to you,
 place 3 pepperoni sticks crosswise on the dough, leaving
 about 12 inches between each stick.

 Take the dough edge closest to you, fold it over the
 first pepperoni stick, adhering the top layer of dough
 to the bottom layer of dough, and then proceed to make 2
 more folds away from you to enrobe the remaining 2
 pepperoni sticks. If using slices, imagine separating
 your dough into thirds by creating 2 crosswise rows of
 pepperoni, each overlapped like a spread of cards, 6
 pepperoni slices wide. Fold the dough closest to you
 over the first row of pepperoni slices, then fold up the
 dough to cover the second row of pepperoni slices, so
 the pepperoni and dough form alternating layers.

 Return the roll to the baking sheet, setting it
 seam-side down. (Resist the urge to tuck in or fold over
 the shorter ends.) Repeat this process with the
 remaining dough balls and pepperoni sticks or slices.

 Brush the rolls with the melted butter and bake until
 golden brown and cooked through, 30 to 35 minutes.
 Remove from the oven and brush with any remaining
 butter. Let cool completely before serving.

 Recipe from: Ronni Lundy

 Adapted by: Sara Bonisteel

 Yield: 6 rolls

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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