• Tailgating Grub - 58

    From Dave Drum@1:2320/105 to All on Sunday, October 06, 2024 12:53:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pepperoni Rolls
    Categories: Pastry, Beef, Snacks
    Yield: 6 servings

    1 c (240 miL) warm water
    - (115oF/46oC)
    2 1/4 ts (1/4 oz) env active dry
    - yeast
    1 ts Sorghum syrup or honey
    2 3/4 c (350 g) A-P flour; more for
    - rolling
    1 ts Kosher salt
    1 ts Olive oil; more as needed
    Nonstick cooking spray
    8 oz (225 g) pepperoni stick
    +=OR=+
    6 oz Pepperoni slices
    1/4 c (55 g) unsalted butter;
    - melted

    Add the warm water to a measuring cup. Stir in the yeast
    and syrup, then let stand for 5 minutes.

    In the bowl of a stand mixer fitted with the dough hook,
    add the flour, salt, 1 teaspoon oil and yeast mixture.
    Pulse several times on low to combine, then knead on low
    until the dough pulls away from the sides of the bowl,
    about 5 minutes. The dough will be sticky.

    Grease a large bowl with cooking spray or olive oil. Use
    floured hands to remove the dough from the mixing bowl
    and transfer it to the greased bowl. Cover the bowl
    using a damp towel, and let the dough sit in a warm
    place for 45 minutes to rise.

    As dough rises, prepare the stick pepperoni (if using):
    Cut the pepperoni into 2 (5") lengths. Cut each
    piece lengthwise into 3 slabs, then cut each of those
    slabs lengthwise into 3 even batons, forming a total of
    18 pieces, each 5" long and about 1/3" wide.

    Lightly spray or oil a baking sheet. When the dough is
    ready, use floured hands to remove the dough from the
    bowl and transfer it to a floured surface. Cut it into 6
    equal portions, about 4 ounces each, and roll them into
    balls. Place the balls on the prepared baking sheet.
    Spray or lightly oil the top of each ball of dough and
    cover the baking sheet lightly with plastic wrap. Let
    sit for 20 minutes.

    Set oven to 350oF/175oC. Uncover the dough. Using
    floured hands, remove a dough ball and place it on a
    floured work surface. Either roll or stretch the dough
    into a 6" X 8" rectangle. (Be careful not to make the
    dough too thin, or it will be hard to roll up the
    pepperoni.)

    Set a 6" edge of the rectangle facing you. Starting
    about 12 inches from the short edge closest to you,
    place 3 pepperoni sticks crosswise on the dough, leaving
    about 12 inches between each stick.

    Take the dough edge closest to you, fold it over the
    first pepperoni stick, adhering the top layer of dough
    to the bottom layer of dough, and then proceed to make 2
    more folds away from you to enrobe the remaining 2
    pepperoni sticks. If using slices, imagine separating
    your dough into thirds by creating 2 crosswise rows of
    pepperoni, each overlapped like a spread of cards, 6
    pepperoni slices wide. Fold the dough closest to you
    over the first row of pepperoni slices, then fold up the
    dough to cover the second row of pepperoni slices, so
    the pepperoni and dough form alternating layers.

    Return the roll to the baking sheet, setting it
    seam-side down. (Resist the urge to tuck in or fold over
    the shorter ends.) Repeat this process with the
    remaining dough balls and pepperoni sticks or slices.

    Brush the rolls with the melted butter and bake until
    golden brown and cooked through, 30 to 35 minutes.
    Remove from the oven and brush with any remaining
    butter. Let cool completely before serving.

    Recipe from: Ronni Lundy

    Adapted by: Sara Bonisteel

    Yield: 6 rolls

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Why are Gluten free carrots premium priced?
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)