Sourdough Pepperoni Rolls

I don't know if  any of you folks caught my post in the Veranda about pepperoni rolls, this is how they came out.

I won't bore you with the dough making...suffice it to say I used a cup of fed sourdough starter, 1.75 cups filtered water, 5 cups flour, 2 teaspoons salt, 1 tablespoon sugar and 2 teaspoons of active yeast. Mixed it, proofed for 2 hours, then turned the dough out on my board and cut it into 16 pieces.



Then I flattened out the dough into oblong pieces, and laid the pepperoni slices on top. At this point I decided to also put in some shredded mozzarella to take it up a notch.





Folded them up sort of like a burrito and pinched the seam shut, then put them on parchment paper on a sheet pan.

Then I covered them with a towel and gave them a second proof of about an hour before popping them in the oven.

Baked them at 400°F for about 25 minutes (until internal temp hit 200°F, and took them out to cool on a wire rack.



As you can see...the pepperoni renders a bit of fat that permeates the roll and gives it a wonderful flavor that you'll never forget.

I thought these came out great! Next batch I might add some chopped olives as well.

Thanks for looking!