Ingredients
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Bread Dough
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1 cup warm water
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2 1/4 tsp active dry yeast
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1 tsp granulated sugar
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2 3/4 cups all purpose flour
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2 Tbsp extra-virgin olive oil
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2 tsp salt
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Toppings
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3/4 cup Tomato Sauce
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1 1/3 cup cheese of choice, shredded
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1 bag pepperoni slices
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other toppings, optional
Directions
Golden, crisp crust meets tangy, rich tomato sauce adorned with melty cheese and savory pepperoni. Each bite is a delightful interplay of texture and taste, embodying comfort and artistry in every delicious mouthful. This recipe is all the goodness of pizza, but prettier. Enjoy!
Steps
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1
Done
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Prepare the bread dough ingredients. |
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2
Done
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Combine the warm water (105-110F, any warmer will kill the yeast), active dry yeast, and sugar in a bowl, set aside for 5-10 minutes to foam. |
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3
Done
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Combine the yeast mixture with the flour, oil, and salt. Mix well until a shaggy dough forms. |
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4
Done
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Knead by hand (or in a stand mixer) for 10-15 minutes until the dough is smooth and supple. You should be able to stretch the dough thin enough to see light through without breaking. |
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5
Done
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Optional: Cover the dough and set aside to rise for 45 min-1 hr (until roughly doubled in size). I like to set the dough on a lightly floured counter and place a bowl upside down on top of it, then I don't have to deal with sticky plastic wrap or dirty a towel. If you're in a bind you can continue without a rise. However, letting the dough rise will allow the yeast to break down more flour and strengthen the gluten. The bread will have more structure and height, without a rise the dough may be more gummy in texture. The dough will also be "springier" because it hasn't had a chance to relax, making it slightly more difficult to work with. |
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6
Done
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Prepare filling ingredients and preheat oven to 425F. |
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7
Done
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Roll the dough into a large rectangle, about 12x16" |
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8
Done
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Take one strip, roll it out a little thinner, then add a few tablespoons each of cheese and marinara sauce down the center of the strip. Leave some room at the end for sealing the dough to itself. Overlap pepperoni slices down the dough so that they are sticking up above the edge. |
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9
Done
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Fold the bottom half of the strip to meet the pepperoni, as shown above. |
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10
Done
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Roll into a cinnamon roll shape and pinch the dough together to seal. Set in a greased muffin pan. Repeat steps 8-10 with the remaining strips. |
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11
Done
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Bake the roses for 20-25 minutes until perfectly golden brown. Allow to cool in the pan for 5-10 minutes, then remove with a butterknife (they should pop right out). Serve with dipping sauces and sides as desired. |
