Pepperoni Roll


  • 4 cups (500 g) all-purpose flour
  • 1 tbsp salt
  • 1 tsp sugar
  • 1 tsp dry yeast instant
  • 340 ml/1 cup + ⅓ cup warm water
  • pepperoni
  • Grated or shredded mozzarella
  • Melted butter
  • Optional for serving: oregano and ground chili pepper
  • In a bowl, add the flour and the salt around it. Make a hole in the middle and add the water, yeast, and sugar. Set aside for about 5 minutes and mix first with a fork and then knead with your hand until a bun is formed. In a bowl with a bit of oil, place the bun on top and let rest in a warm environment for about 5 hours. Once doubled in size, let rest in the refrigerator for about 2 hours.
  • Remove the dough from the refrigerator and divide into 4 portions. Stretch out forming a circle; in the middle, place 1 tbsp tomato sauce, the cheese and the pepperoni. Around the dough, place a little melted butter. Roll up very carefully and cut.
  • On the Instant Vortex control panel, press Bake, then set time to 6 Minutes and temperature to 390ºF (200°C). Press Start.
  • Remove the rolls and serve with oregano and ground chili pepper.
Previous Next