Pepperoni Pizza Rolls – Gemma’s Bigger Bolder Baking Ep 192

Pepperoni Pizza Rolls – Gemma’s Bigger Bolder Baking Ep 192


These are heaven in a bun… Hi Bold Bakers! You know by now that I love cinnamon rolls,
with the lovely cinnamon filling and the glaze on top, but have you ever thought about making
a savory cinnamon roll? I know it sounds kind of crazy, but right
now I’m going to show you how you can make a pepperoni pizza roll, and they’re absolutely
delicious, so let’s get baking. So before we get started a lot of you know
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to the United States and Canada. Okay, now that’s that, let’s get started
on our dough. So to start out making our bread dough, I’m
gonna use my stand mixer, if you want to do it by hand, that’s totally fine, you’re
just gonna need a lot of elbow grease. Into my stand mixer I’m gonna add in my
flour, then next I’m going to add in my dried yeast, now you can use any kind of dried
yeast that you have, and then I’m also gonna add in some salt, you have to have salt in
bread baking to bring out all of those lovely flavors. Then I’m just gonna go in with my spatula
and stir these all together. Okay, lovely. Now for our wet ingredients. Here I have a jug of milk, now what I’m
going to do is add in some cubed butter into this. And then I’m going to pop him into the microwave
and heat him until the butter melts and the milk is roughly blood temperature. [Ding!] Okay so my butter is melted and my milk is
a little bit warm, so this is the perfect temperature to go into our dough. So all I’m going to do is turn on my machine,
to a low speed, then pour in my liquid. So I get this question all the time and it’s
a really good one, people tell me that maybe their dough is too wet or too dry, so the
thing about it is everyone’s dough is going to be different because everyone uses different
flour, different moisture, all sorts of stuff like that. So here’s the deal, don’t add in all the
liquid that I say, add in the majority of it, and then add it in, bit by bit. So there you go, I just proved my own point,
the dough is coming together, it’s wiping the bottom of the bowl clean, but I have a
tiny bit of milk left. So just easy does it. So now I’m gonna turn the machine back onto
medium speed, and I’m gonna let this knead the dough for roughly 6-8 minutes. So as always, you know the recipe for this
can be found on BiggerBolderBaking.com along with all of my other recipes. Okay, great, so it has been roughly 7 minutes,
my dough is done, I can also tell when my dough is done because if you grab the dough,
it comes out in one ball, and as you can see you’ve got a clean bowl. Clean bowl means a good dough. So now what I’m gonna do is take some flavorless
oil, or olive oil, and then just spread it in the bowl and then just move your dough
around so it gets coated in the olive oil, perfect. So here I have some cling wrap, and I’m just
gonna go ahead and lay that over the top of my dough, and then imp gonna put over a nice
clean tea towel. Now the reason that I do this is because yeast
is a living thing, it likes to be warm and happy and fuzzy so it can grow and be beautiful. So you want to keep it nice and snug in there. Now imp gonna set this aside at room temperature
for roughly an hour and a half to two hours, or until it doubles in size. Okay so it’s nice and warm in my kitchen
here in Los Angeles, it’s been two hours, and just look at how big my dough has gotten. How beautiful is that? This is why. I love bread making, it’s a slow process,
you have to be patient, but. It’s worth it all in the end. So you can see it’s nice and bubbly, this
is looking great, so now imp just gonna turn him out onto my floured surface, lovely, then
imp going to take my rolling pin and. roll him roughly to around 24” by 12”. If you feel like your dough is sticking at
all, take a little bit more flour, turn him over, and then just toss it on your surface. Don’t be afraid about using too much flour. Lovely. This is gonna make a big pepperoni pizza roll. If you feel like your dough is pulling back
a little bit, let it rest, walk away for 10-15 minutes, then come back and roll it out again. This is looking fantastic. Okay, now for the first layer, this is my
secret ingredient. I have some pureed garlic here, and I like
to spread that all over the surface, because I love really garlicky things. So you’re gonna go everywhere. It’s up to you, you don’t like garlic
so much, you can leave it out. I’m gonna put on loads. Whether Kevin likes it or not. Okay. So now the next layer is our sauce. You can use homemade or store-bought. I do have a recipe on BiggerBolderBaking.com,
it’s really easy, you make it all up in a blender, in 5 minutes. Simple. So I have that, and imp just gonna smear this
all over the surface of my dough. Now a rule of thumb here, when doing something
like this, leave a gap around an inch around the perimeter, you. Don’t want to bring your sauce all the way
to the edge. Just bring it roughly to the edge. So now the next layer is one of my favorites,
it’s mozzarella cheese. So I have some shredded mozzarella here, and
imp just going to very generously scatter it all over the top. I love cheese. Yummy, yummy, yummy, yummy. I love to add some dried herbs onto the top
of mine, you can also add fresh basil, whatever you like. Scatter a few on top of there, I find that
this is the quintessential pizza shop tasting pizza, that’s why I like to add them on
top. Now because these are pepperoni rolls, I
have here some chopped up pepperoni, and imp just gonna scatter that all over the top too. Now if you don’t like pepperoni, leave it
out, you can add in a different vegetable, whatever you like on your pizza, maybe even
like pineapple and ham, that’d be lovely. Okay lovely, so this is looking pretty good,
it’s a behemoth of a pizza roll, so now all imp going to do is taking the long end,
imp going to very carefully, roll up my dough. Just go all along, just doing the exact same,
like a cinnamon roll. Go ahead and roll him up. Perfect, and make sure he’s nice and tight. Gorgeous. Now take your time doing this, you can go
slow. Okay, and there is our giant pepperoni sausage. So now we’re gonna cut it up into pieces,
and what we’re going to do is cut these pieces to roughly around 2.5-3”. I did 3” because I like them nice and big. So just go ahead and carefully carve up your
pieces. Now this recipe will make around 9 pepperoni
pizza rolls, you wanna make more, cut them a little bit smaller. Look at that, you see when you turn them over
they look like real pizzas. Okie dokie, now imp gonna take these guys
and imp gonna lay them onto my tray lined with parchment paper. And imp gonna leave a little of space in between
all of them, a few inches, because once they proof, they’re gonna spread out. So you want to make sure they don’t stick
together. Now, our next step is that these guys need
to proof again, they need to rise up, they need to grow up a little bit, so imp gonna
lay over some cling wrap over the pizza rolls, now we’re gonna leave these guys at room
temperature to rise for roughly around 45 minutes to an hour, and then they’re ready
to be baked off. Okay so it’s been 45 minutes, and look at
those little rolls, you can tell they’ve kind puffed up a little bit, they’ve gotten
bigger, this is the perfect stage we want them at. now imp simply just gonna brush the rolls
with a little bit of egg wash, to make them golden brown, and then pop them into the oven. Bake your rolls off at 375 degrees Fahrenheit
or 190 degrees Celsius for roughly 35-40 minutes or until golden brown. Check it out! Our pizza rolls are out of the oven and they
look insane. Do you see how big they got, they’re all
standing by themselves, they’re like their own individual pizza. You can see they’re lovely golden brown
on top, the cheese is all melted, now if you guys could smell my kitchen right now, you’d
be as excited as I am. now all the work that went into these pizza
rolls is on the inside, so imp gonna carve open one to show you what it looks like. Look at that, tomato sauce, the melty cheese,
I can smell the garlic, oh my gosh. These are heaven in a bun. This is a really fun recipe for a party, or
even a sleepover. And you can even take it with you in your
lunchbox to school. You see, sometimes I taste some of the recipes
and I know straightaway, imp in trouble, because this is absolutely delicious. It’s got my name written all over it. I mean, tomato sauce, cheese, carbs, oh, what
could be wrong about this? Mm, yummy. Thank you so much for watching, and make sure
you head over to NatureBox.com/Gemma and get 50% off your snacks right now, you’d be
crazy not to. I’ll see you back really soon for more Bigger
Bolder Baking.

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