These sourdough pepperoni rolls bring me back to my childhood. They were sold at my local drug mart and I had a random memory of them recently and thought, I have to try and make those!! So I did. These are made with a sourdough brioche bread filled with pepperoni and provolone cheese. The perfect after work or after school snack or bring along with you to an outing where you’ll know you will need a snack but don’t want to pack a full on meal.
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These are made with sourdough because that is my yeast of choice. I love the long fermentation benefits of sourdough. I also love the tangy taste of sourdough bread. You can leave out the cheese if you want to make these shelf stable. Pepperoni rolls are delicious plain, but you can also dip these in some marinara sauce for more of a stromboli like roll.
Why you’ll love this recipe
- Very little hands on time – You throw your dough in the mixer, let it rise and then add your pepperoni and cheese. The hands on time is probably 20 minutes total.
- It’s a from scratch meal that can be prepared ahead of time for lunch or to bring with you on a day out of the house
- Kid Friendly – I’m not sure if I know of any kids who would turn these down.
Ingredients
For the dough it’s a combination of bread flour and all purpose flour enriched with eggs, butter, a little bit of sugar, and sourdough starter for the yeast.
the star of the show is the pepperoni and provolone cheese. I like the large pepperoni slices in the refrigerator section at the grocery store.
How to make sourdough pepperoni rolls:
Step 1: Make your dough. The night before you want to bake your rolls add all of the ingredients to an electric mixer with the dough hook attachment. knead until a smooth dough forms. Rise overnight or for 8-10 hours.
Step 2: Transfer dough to a clean counter and cut into 4 separate pieces. using your hands flatten each piece out into a rectangle. about 6.5″ long by 4.5 inches wide.
Step 3: Roll up into a log
Step 4: Place all 4 logs into a 9×13″ greased pan. I use coconut oil
Step 5: Bake at 375° for 30-33 minutes. Until the tops are golden brown. Brush the tops with garlic butter (optional)
You can only if you leave the cheese out
In the microwave if you have one. In the oven at 170° for 5-10 minutes. Or in an air fryer. but these are great at room temperature as well.
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Sourdough Pepperoni Rolls
Ingredients
Method
- Add in all of your ingredients to a stand mixer and knead with the dough hook for 10-15 minutes. It will seem wet but don't add any more flour. After rising it will be perfect
- Cover your bowl and let it rise for 8-10 hours in a warm spot
- Add dough to a counter. You wont need to flour the counter
- cut dough into 4 separate pieces. Flatten out each piece into a rectangle about 6.5 inches long and 4.5 inches wide
- Layer on your pepperoni and then your cheese. Roll up into a log shape.
- Allow the rolls to rise for another 2-4 hours. 2 hours if you are uncomfortable leaving the cheese at room temperature for too long.
- Preheat oven to 375° fahrenheit for the last 15 minutes of the second rise.
- Bake for 30-33 minutes until the tops are golden brown.
- Optional- brush the tops with the melted garlic butter
- Eat as is or dip in marinara sauce
Can you bulk ferment in the fridge? And take out in the morning time?
Yes you can. Just let it sit on the counter for an hour or so so it’s easier to work with.