Kanawha County Schools Pepperoni Roll Recipe
Kanawha County Schools Pepperoni Roll is a classic West Virginia staple that has been served in school cafeterias for generations. It features a soft, doughy roll filled with pepperoni and cheese and baked to perfection. This delicious snack is sure to satisfy your cravings for Italian flavors!
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Servings: 8 people
Calories: 499kcal
Equipment
- 1 stand mixer
- 1 Measuring Cup
Ingredients
- 1 5/8 cups of warm water approximately 110 degrees Fahrenheit, carefully measured to create the perfect environment for activating the yeast, ensuring a soft and pillowy dough.
- 1/2 tablespoon of high-quality Instant Yeast
- 2 tablespoons of Extra Virgin Olive Oil adding a luxurious depth to the dough.
- 1 1/4 pounds of all-purpose flour finely milled for a smooth and consistent dough, ensuring ideal texture and structure.
- 2 tablespoons of rich brown sugar adding a subtle sweetness and a hint of caramel flavor to the dough.
- 1/2 pound of savory Pepperoni either slices or chunks, providing a bold and smoky flavor to the pizza.
- 1/2 pound of delectable Mozzarella Cheese carefully shredded for a creamy and melty topping, adding richness to the roll.
- 1/2 tablespoon of fine salt meticulously measured to enhance the dough's flavor and balance the sweetness.
- Cooking spray lightly used to prepare the baking surface, ensuring the pizza slides off effortlessly after baking, and allowing for a perfect golden crust.
Instructions
- In a medium bowl, mix together the warm water, brown sugar and yeast. Let it sit for ten minutes until the yeast is dissolved completely.
- In a large bowl, combine flour, olive oil and salt. Add the water/yeast mixture to the dry ingredients and mix well until you have a soft dough.
- Place the dough onto a lightly floured surface and knead for about five minutes or until smooth and elastic.
- Place the dough into an oiled bowl and let it rise for one hour or until doubled in size.
- Preheat your oven to 375 degrees Fahrenheit while letting the dough rise.
- Punch down your risen dough and place it onto a lightly floured surface. Roll the dough out into a 10×16 inch rectangle.
- Layer the pepperoni and cheese over the entire rectangle, leaving about ½ inch of an uncovered border on all sides.
- Starting at one long edge, roll up the dough into a log shape, tucking in the ends as you go along.
- Place your log onto a greased baking sheet and bake for 30 minutes or until golden brown on top. Let cool before slicing into individual rolls.
Notes
• Use freshly grated mozzarella cheese to get more flavor in each roll!
• If you don’t have instant yeast, activate it with warm water and a pinch of sugar before adding it to the flour mixture.
• To make sure each roll has enough pepperoni, layer them up and press down lightly. This will help keep all pieces in place while baking.