Pepperoni Rolls with Garlic
Spicy pepperoni and provolone cheese are baked inside a soft yeasted bread roll for this irresistible snack.
Ingreadient :
- 1 medium (about 2 ounces) garlic head
- 2 tablespoons olive oil, divided
- ⅓ cup warm (95°F to 100°F) water
- 2 ¼ teaspoons active dry yeast (from 1 [1/4-ounce] envelope)
- 1 teaspoon granulated sugar
- 2 large eggs, beaten
- 1 cup whole milk, warmed (95°F to 100°F)
- ¼ cup plus 1 tablespoon honey
- 2 teaspoons kosher salt
- 1 cup (8 ounces) unsalted butter, melted, divided
- 5 ½ cups (about 1 pound, 7 ounces) bread flour, plus more as needed
- Neutral cooking oil (such as canola oil), for greasing
- 48 sandwich-size (2-inch) pepperoni slices (about 10 ounces)
- 12 ounces provolone cheese, shredded (about 3 cups)
- 6 anchovy fillets in oil (from 1 [2-ounce] can), drained
- 2 cups marinara sauce (such as Rao's)
- 2 tablespoons finely grated Parmigiano-Reggiano cheese
- 2 teaspoons flaky sea salt
Direction :
- 1 medium (about 2 ounces) garlic head
- 2 tablespoons olive oil, divided
- ⅓ cup warm (95°F to 100°F) water
- 2 ¼ teaspoons active dry yeast (from 1 [1/4-ounce] envelope)
- 1 teaspoon granulated sugar
- 2 large eggs, beaten
- 1 cup whole milk, warmed (95°F to 100°F)
- ¼ cup plus 1 tablespoon honey
- 2 teaspoons kosher salt
- 1 cup (8 ounces) unsalted butter, melted, divided
- 5 ½ cups (about 1 pound, 7 ounces) bread flour, plus more as needed
- Neutral cooking oil (such as canola oil), for greasing
- 48 sandwich-size (2-inch) pepperoni slices (about 10 ounces)
- 12 ounces provolone cheese, shredded (about 3 cups)
- 6 anchovy fillets in oil (from 1 [2-ounce] can), drained
- 2 cups marinara sauce (such as Rao's)
- 2 tablespoons finely grated Parmigiano-Reggiano cheese
- 2 teaspoons flaky sea salt
