Ingredients:

  • 1 lb fresh pizza dough
  • 6 oz sliced pepperoni
  • 6 oz whole milk mozzarella, cut into sticks
  • 1 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter, melted
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 2 tbsp grated parmesan cheese

Instructions:

  1. Divide the room-temperature pizza dough into 12 equal portions, approximately 40-45 grams each, using a bench scraper.
  2. Flatten each piece of dough into a rough 4x4 inch square. If the dough resists, let it rest for 5 minutes to relax the gluten.
  3. Layer 5 to 6 slices of pepperoni in the center of each dough square.
  4. Place a stick of mozzarella cheese directly on top of the pepperoni slices to protect the cheese from over-boiling.
  5. Fold the sides of the dough inward, then roll tightly from the bottom to the top, ensuring the seam is sealed.
  6. Place rolls seam-side down on a baking sheet lined with parchment paper.
  7. Mix melted butter, oregano, garlic powder, and parmesan cheese in a small bowl. Brush the glaze generously over the rolls.
  8. Bake at 400°F (200°C) for 18 minutes or until the exterior is golden brown and the internal pepperoni oils have begun to saturate the crumb.