So there’s cinnamon rolls and there’s pepperoni & olive rolls. These are the second kind and they are darn good. Fluffy garlic herb dough swirled up with pepperoni, olives and cheese. —Becky - The Fig Jar
1 hour 40 minutes
1 1/4 cups
Crushed red pepper
3 1/2 cups
Pepperoni, cut into strips
Olives, any type you like (chopped)
2 tbsp half and half
In This Recipe
Empty yeast packet into a large bowl and add warm water water. Let stand for five minutes until yeast is foamy. Add sugar and stir. Add oil, garlic powder, basil, oregano, red pepper, salt and then 3 cups of flour. Stir until a sticky dough forms.
Sprinkle 1/4 cup of flour onto a clean work surface. Turn dough out onto work surface and use remaining 1/4 cup of flour to dust hands and sprinkle on top of the dough. Knead until dough comes together and shape it into a ball. It will probably take 7-10 kneads for this to happen.
Place in a clean, oiled bowl and cover with a clean dish towel and allow to rise at room temperature for 1 hour.
When the dough is close to the end of its rise, prep the fillings if you haven’t already: slice pepperoni and olives, grate cheese.
Line a baking sheet with parchment and lightly oil the parchment or spray with non-stick spray. Place dough on parchment and press into pan to form a rectangle flush with pan.
Mix the half & half and Parmesan, then spread onto dough evenly. Sprinkle the pepperoni, olives and 1/2 cup of mozzarella onto the dough.
Roll into a log, then slice into 1 1/2 inch rounds. You should end up with 9. Place each round on the baking sheet in three rows. It’s fine if they touch.
Cover loosely with plastic wrap and allow to rise 40 minutes more.
Remove plastic, sprinkle with remaining 1/2 cup of cheese and bake at 425 for 20-25 minutes until cheese is golden and rolls are lightly browned.