Pepperoni is BIG where I live.. Not 100% sure why but it seems to be in everything. One of my favorite school lunches use to be pepperoni rolls. I was never much of a sandwich person so took a lot these instead.
I like my pepperoni rolls to have a TON of cheese and pepperoni. I dont like a them to be too bready. This one local grocery store had AMAZING pepperoni rolls.. So much pepperoni it was almost heartburn inducing and a nice piece of crunchy cheese that had melted out. One of my best friends (since Kindergarten) mom made pretty awesome ones as well. She didnt make them often so they were a treat when she did. When my mom passed away just about everyone sent flowers, Mrs. Monza sent me a box of 2 dozen homemade pepperoni rolls. <3 Taking the time out to hand make something she knew I loved meant so much. Plus being 4 months pregnant any food was great.
Last summer while living out in IL, I went back to work full time. This was my first time really need to worry about packing gluten free meals. The fridge at my job was a joke, there was never any room in it. As I was trying to think of lunch items, I started to miss pepperoni rolls. I went to several grocery stores that carried Gluten free foods.. nothing. I called the few pizza places that made Gluten free pizzas from scratch and was told doughs too wet to form a roll. I understood but couldnt help but be disappointed. I really wanted to try and make them myself. But working 50+ hrs a week with a hour commute each way and having a 2 yr old just didnt really give me time.
But Im back home, working only part time so I have a bit more time to try out new recipes. And my (almost) 3 year old LOVES to help me in the kitchen. I love that he knows what yeast is and that it needs to bubble. Or that olipe oil makes things no stick. Makes all the recipe failures a bit easier to take when he still says yum after tasting it.
My helper and I lucked out with these though as they worked on the first try. We used the pizza dough from this post.
Chill batch of dough for at least 15 minutes to firm up. You also might need to knead in some extra flour mix to have it a bit firmer.
Once your dough has chilled (and you have added extra flour mix if needed) pinch of a section of dough. With lightly floured hands, flatten dough out.
Place pepperoni and cheese in the middle of flattened dough circle. (this was probably one of the ones where I put too much cheese.. oh well lesson learned)Fold left side of the dough over the pepperoni and cheese. Then fold the top and bottom edges of dough in towards the middle so that the edges are covered. Fold right side of dough towards the left sealing the pepperoni and cheese inside. Transfer rolls to a parchment lined tray (I slightly oiled the parchment as well) Place seamed side down on tray. Brush with egg wash and bake for 20-25 minutes at 425. If you like them a bit more bread like you can let them rise a bit after formed and before egg wash/baking.
Nice crispy bottom with some cheese that escaped.. YUM!