Friday, September 28, 2012
2 cup very warm water
2 Tbl. rapid rise yeast
4 tsp. salt
2 Tbl. sugar
1 tsp. garlic powder
6 Tbl. olive oil
5 to 6 c. all purpose flour
48 slices peperoni (I use turkey)
4 slices provolone cheese, cut into quarters (16 pieces)
Put very warm water in a large bowl. Add yeast, sugar, salt and garlic powder and stir unitl well dissolved. Let stand for a couple of minutes to let yeast start to foam. Stir in olive oil, add 2 cup of the flour, sitr t mix well. Add another 2 cups of flour, mixing thoroughly. Stir in the remaining flour a little at a time, unitl the dough stops being sticky and can be kneaded easily. Do not put too much flour in, you can always add more.
Once the dough is well mixed, and elastic, knead for about 5 minutes, or until you start seeing bubbles form under the surface of the dough. Place in an oiled bowl, rolling dough around until ntire ball of dough has been oiled. Let rest in bottom of bowl, and cover with either cloth or plastic wrap. Let rise for 30 minutes, or until doubled in size.
Preheat oven to 400 degrees F. Lightly grease a small baking pan or cookie sheet.
Punch down dough and place on the counter. covered with an upside down bowl to rest for ten minutes.
Divide into 16 evenly sized pieces. On a slightly floured surface, roll out a ball of dough, one at a time. Roll until very thin and about 4 or 5" in diameter. Place one quarter cheese slice and three slices of peperoni in the center. Fold up the edges of the dough over and around the filling and pinch together. Place on prepared pan, and repeat with other rolls. Place rolls so they are very close or barely touching each other, so that as they rise, they will touch. Cover with a cloth and let rise for another 30 minutes.
Bake for about 16 to 18 minutes, or until the rolls are browned nicely. Remove from oven and cool on a rack.
variation: you can also make four baquettes, roll out four equal sizes of dough, line with peperoni and cheese, roll and bake until golden brown.