Things You'll Need:
- Bread dough
- Pepperoni
- Mozzarella cheese
- Corn meal
- Rolling pin
- Baking pan
- Oven
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Step 1
Make your favorite bread dough for white bread, or thaw out a loaf of frozen bread dough. You can use whole wheat in this recipe, but the classic taste of the roll calls for white or Italian-style bread.
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Step 2
Cut the loaf of dough in half. Wrap one half with plastic wrap and put it in the refrigerator to hold. Sprinkle cornmeal on the table and place the other half on the cornmeal.
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Step 3
Roll out the dough until it is about 1/4 inch thick. The dough will be springy and want to shrink, so keep rolling until the dough relaxes and stays in shape. Make the dough rectangle shaped when finished.
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Step 4
Place a double row of pepperoni down the center of the dough, making sure that none of the pepperoni touches the edges of the bread. Pepperoni grease is the main reason for dough not sticking shut in this recipe.
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Step 5
Spread about one cup of shredded mozzarella cheese over the pepperoni. You may use more or less cheese here, as your taste dictates.
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Step 6
Fold one short end of the dough up over the end of the pepperoni, about an inch in total. Tightly press down on both sides to seal them together. Do this same thing at the other end of the dough. You now have a flat rectangle of dough with the two short ends folded up inside.
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Step 7
Move the dough if needed so that it is laying horizontally on the table in relation to yourself. Grasp hold of the top right corner and the bottom right corner of the dough and bring them up together over the pepperoni. Pinch the two corners together with your right hand, holding them in the air above the pepperoni.
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Step 8
Pinch the two edges of the dough together, moving along the sides of the dough until you have connected the entire top and bottom edges of the dough.
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Step 9
Roll this entire pinched edge over twice, rolling it forward and then forward again, like you were folding over a piece of paper twice. Pinch the dough slightly at this point, and lay down on top of the pepperoni. The side ends of the dough should still be tucked in under the place where you first and last pinched the dough; if not, tuck them back inside.
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Step 10
Sprinkle corn meal on a baking sheet and place the pepperoni roll on top of the cornmeal. Place in a 350 degree Fahrenheit oven and bake for 25 to 30 minutes, or until it is golden brown and sounds hollow if tapped with a knuckle.
