Go Back
Homemade pepperoni rolls

Sourdough Pepperoni Rolls

The perfect after school or after work snack or to bring to a picnic lunch. Filled with savory pepperoni and provolone cheese.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 32 minutes
Rise time 10 hours
Total Time 11 hours 2 minutes
Servings: 6
Course: Appetizer
Ingredients Method Video Notes

Ingredients
  

Bread dough
  • 1 1/2 cups Bread flour
  • 1/4 cup All Purpose flour
  • 1/2 cup active sourdough starter
  • 2 tbsp sugar
  • 2 Eggs
  • 3/4 tsp salt
  • 1/4 cup milk
  • 1 stick unsalted butter softened or melted
Inclusions
  • 30 Slices pepperoni I like the large slices from deli section
  • 8 Slices provolone cheese
Garlic butter topping (optional)
  • 2 tbsp salted butter melted
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley

Method
 

  1. 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
  2. Cover your bowl and let it rise for 8-10 hours in a warm spot
  3. Add dough to a counter. You wont need to flour the counter
  4. cut dough into 4 separate pieces. Flatten out each piece into a rectangle about 6.5 inches long and 4.5 inches wide
  5. Layer on your pepperoni and then your cheese. Roll up into a log shape.
  6. 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.
  7. Preheat oven to 375° fahrenheit for the last 15 minutes of the second rise.
  8. Bake for 30-33 minutes until the tops are golden brown.
  9. Optional- brush the tops with the melted garlic butter
  10. Eat as is or dip in marinara sauce

Notes

You can leave out the cheese to make these shelf stable 
These will keep for 1 week in the fridge