1/2 cup warm water (comfortable bath water temp, 110*)
1 envelope (2 1/4 tsp) instant yeast
1 1/4 cups water, at room temperature
2 Tbsp. extra-virgin olive oil
4 cups bread flour, plus more for dusting
1 1/2 tsp. salt
olive oil or non-stick cooking spray for greasing the bowl and baking pan
16oz block cheese cut, into bite sized pieces
Parmesan or pecorino romano (goat's milk) cheese
1. Into a small bowl or large measuring cup measure the warm water and sprinkle in the yeast, stir immediately. After the yeast dissolves and swells, about 5-10 minutes, stir in the room temperature water and the oil.
2. In the bowl of a stand mixer, pour in the measured flour and salt. Briefly mix at low speed, using the paddle attachment. Continuing to mix at low speed, add the yeast mixture slowly. Once the dough is formed, stop the mixer and attach the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. The dough will probably be a bit sticky. Brush the inside of a large bowl with olive oil. With floured hands, form the dough into a ball, and place in the oiled bowl. Allow to rise for 1 1/2 to 2 hours until double in size. Punch down to deflate.
If mixing by hand, mix together the flour and salt in a large bowl with a rubber spatula/bowl scrapper. While mixing slowly pour in the yeast mixture. Once the flour and liquid are all incorporated sprinkle flour onto a clean countertop, turn the dough out on to the counter and sprinkle with another 1/4cu of flour on top. Flour your hands and begin to knead with the heel of your hand. Press the dough into the counter, fold the side over, and press again. Continue doing this for about five minutes, reflouring your hands as the dough gets too sticky. Place into oiled bowl and allow to rise for 1 1/2 to 2 hours until double in size. Punch down to deflate.
3. Preheat oven to 425*. Sprinkle italian seasoning, garlic salt, and parmesan onto the greased baking pan. Pull a small piece of dough off and flatten into a circle. Place a piece of pepperoni and cheese onto the circle, press the edges together, and place seam side down on the pan. Continue until all the ingredients are gone. This step is best done sitting because it takes a bit. If you run out of cheese and pepperoni you can press the rest of the dough onto the pan in the shape of breadsticks or tightly wrap in plastic wrap, place into a ziploc, and freeze for a later time.
4. Sprinkle the top of the rolls with the same italian seasoning, garlic salt, and parmesan. Place into oven and bake for 10minutes. Rotate the pan and bake until golden brown about another 10 minutes.
|These are the ingredients you will need for the dough.|
|This is what the yeast looks like when you mix it into the water.|
|This is 5-10 minutes later after it swells. It will have risen to the top.|
|Your dough will look like this once the flour is incorporated. This is when you switch to the dough hook or turn out onto your floured counter to knead.|
|Well floured counter and a little flour on top when you're hand kneading.|
|This is how the dough should look when its ready to go into the greased bowl and rise.|
|Double in size.|
|Punch to deflate.|
|The ingredients for the pizza rolls. Mozzarella and pecorino romano are made with goat's milk, so they're perfect to cook for someone who is lactose intolerant.|
|The size of the cheese versus the pepperoni.|
|Placing the pepperoni and cheese onto the dough.|
|Press the seams together.|
|Place seam side down into the baking pan.|
|Sprinkle the finished bites with cheese.|
|Golden brown and ready to enjoy!|