Several of my baking friends on Twitter gather often to bake bread together. One of us will have a recipe, then others join in, and while we bake we compare notes. In the end we blog it all or show photos of our results. There's sharing back and forth about how we might change the recipe or decrease or increase amounts or size, substitute different ingredients, etc., and all in all, it's a very informative process.
This was Abby's recipe (and if you click here you can find the recipe on her blog). She had come across the recipe and thought it sounded like something her family would enjoy and Margaret (click on her name for her versions) and I jumped in and made them with her...on different days as it turned out, but we three made the same recipe and chatted back and forth through the process.
I was expecting these to be nice, but I wasn't expecting them to be quite as good as they were (and I am not the biggest fan of pepperoni). They don't take long to make (like all breads, most of the time is in the rising of the dough which you don't need to supervise), they go together easily, bake nicely, and are delicious.
While I served some of them with the tomato/mozzarella dip from my DH Wednesdays group, and that complimented the pepperoni rolls ever so nicely, we also had them just plain and they were wonderful that way as well.
Included in the recipe are instructions for freezing and reheating them, which Abby did. I didn't have the chance as I only made a partial batch and those were gone in no time. Next time I will make some of the pepperoni (and maybe add some cheese in there as well), and then some with ham and cheese as those sound good.
These are easy to pack into a lunch and the quality of the dough is excellent, a joy to work with beginning to end. They remind me of Hot Pockets...but so much more elevated and better with that homemade dough and fresh ingredients.
In the recipe it gives interesting instructions for assembling the pepperoni inside the dough...enough already, it's dough, it pepperoni, just stuff it in there however you want by lining up the pepperonis and folding the dough over them. I did cook the pepperoni for 3 minutes before as they suggested and that got rid of all that pepperoni fat that would have made the rolls soggy and greasy, so do that part for certain. And, use thick pepperoni, not those thin pizza slices...below is a photo of how mine looked before rolling the dough around them.
Definitely a repeat.