Pepperoni Rolls

1. 1

   In a small bowl, stir together 1 cup warm water and 1/2 teaspoon sugar until the sugar dissolves. Sprinkle the yeast over the water and let it sit for 5 minutes.

2. 2

   In a large bowl, mix the flour, 3/4 cup sugar, and salt. Stir in the yeast mixture, beaten eggs, and melted butter until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

3. 3

   Place the dough in a greased bowl and turn it to coat with oil. Cover with a light cloth and let rise in a warm place until doubled in size, about 1 1/2 hours.

4. 4

   Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

5. 5

   Punch down the dough and divide it into 20 equal pieces, each about the size of a golf ball. Using your hands, flatten each piece into a small rectangle, about 4 inches square.

6. 6

   Place 3 overlapping slices of pepperoni down the center of each dough square. Add another row of 3 pepperoni slices next to the first. Roll the dough around the pepperoni, pinch the edges closed, and place the rolls on the prepared cookie sheet.

7. 7

   Bake the rolls in the preheated oven until the bottoms are lightly browned and the tops are just barely golden, 14 to 16 minutes.

• Calories 211.09 kcal Moderate
• Protein 5.71 g Moderate
• Carbs 24.87 g Moderate
• Total Fat 9.09 g Moderate
• Saturated Fat 4.69 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 37.6 mg Moderate
• Sodium 164.83 mg Moderate
• Fiber 1.1 g Low Source
• Sugar 0.62 g Low Source
• Added Sugar 0.5 g Low Source
• Calcium 8.75 mg Low Source
• Iron 1.77 mg Low Source
• Potassium 2.62 mg Low Source
• Vitamin A 18.62 mcg_rae Low Source
• Vitamin C 0.36 mg Low Source
• Vitamin D 0.3 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten