Pepperoni Pizza Roll
For the dough:
1 c. water
1/4 c. olive oil
1 1/2 t. salt
1 1/2 t. sugar
2 1/2 c. flour (I add 1/4 to 1/2 c. more)
1 1/2 t. yeast
Place in bread machine on dough cycle. Check the dough in about 10 minutes to make sure it’s forming a ball & isn’t too sticky. This is where I add the extra flour.
To finish the roll:
8 ounces mozzarella, shredded
1/2 c. grated Parmesan cheese
1 egg, lightly beaten
1 t. coarse ground black pepper
6 ounces pepperoni slices, cut into quarters
When the dough has finished it’s cycle, punch down & roll out to a 26x18-inch rectangle (as close as you can).
In a small bowl combine mozzarella cheese, Parmesan, beaten egg and pepper. Spread over the dough, sprinkle the pepperoni atop the cheese mixture.
Starting with long end, roll into a log. Transfer the log seam side down onto a lightly greased 14-inch round pizza pan, curving into a horseshoe shape. Tuck ends under. Tent the dough with lightly greased plastic wrap and set it aside to rise 1 to 1 1/2 hours, until doubled.
Bake at 350º for 40 minutes, until golden brown. Place another pan underneath to catch any spills while baking. Transfer to wire rack, let cool 20 minutes before slicing.