Pepperoni Pizza Rolls

Dough:

1.5 c warm water

1 Tbs honey

4 tsp yeast

2 Tbs olive oil

1/2 Tbs salt

3.5-4 c flour (497-568 grams)

Filling:

2.5-3 c pizza sauce (one 24 oz. jar) or make your own

2 c freshly grated mozzarella cheese

1 c pepperoni, chopped

1/4-1/3 c cornmeal

1/4 c freshly grated Parmesan cheese

Preheat oven to 425℉.  Line a large, rimmed baking sheet with parchment paper.

For the dough, soften yeast in warm water with honey.  Then use the dough hook on a mixer to stir together the yeast mixture, along with the olive oil, salt, and 1 c flour.  With the mixer on low speed, continue adding the flour until the dough clears the sides of the bowl and forms a soft, smooth ball.  Knead for 3-4 minutes.  Let the dough rest, covered, in the bowl for 10-15 minutes.

Separate the dough into two pieces.  On the lightly creased countertop, press one portion of the dough into a thin rectangle, about 10x14 inches.  Spread 1/2 to 3/4 c pizza sauce evenly across the top.  Sprinkle evenly with half the mozzarella cheese, and then half the pepperoni.  Starting on the long side, roll up cinnamon-roll style, pinching the seam together to seal.

Place the cornmeal in a bowl or shallow dish.  Cut the dough into one-inch sections.  One by one, press the bottom of each pizza roll into the cornmeal and then place on the prepared baking sheet about an inch apart.

Repeat with the remaining half of the dough.

Once all the pizza rolls are places on the baking sheet, sprinkle evenly with Parmesan cheese and bake for 15-20 minutes until golden.

Warm the extra pizza sauce and serve the pizza rolls immediately out of the oven with the pizza sauce for dipping.  

From Mel's Kitchen Cafe