![]() Heat the olive oil over medium heat in a medium saucepot.Transfer the pepperoni rolls to a cutting board and slice into 1 1/2-inch pieces.Brush the tops of the logs generously with the garlic mixture and return to the oven for another 3 minutes, until the garlic is very fragrant but not yet browned. Lightly brush the logs all over with olive oil and transfer them, seam-side down, to the prepared baking sheet. Pinch the seams together, then pinch the sides together. Continue rolling the dough over itself until it forms a log with dough on the outside and all of the pepperoni and mozzarella on the inside. It is easiest to begin by folding the bottom of the dough up over the cheese if there is any cheese sticking out, stuff it back into the roll. Roll up each dough strip into a long log, as you would for cinnamon rolls.Sprinkle 3/4 to 1 cup of the mozzarella in a line down the center of each strip. Shingle the pepperoni slices over the dough strips. Brush top of the strips with 1 tablespoon olive oil. Cut the dough straight across at the marks to make three 4-inch-wide strips. With a ruler, mark every 4 inches along the 12-inch side. Arrange the dough with the 14-inch side parallel to you. Lightly dust a work surface with flour and roll out the pizza dough into a 12-by-14-inch rectangle.In a small bowl combine the garlic, Parmesan, parsley and 1/4 cup olive oil.Remove the pizza dough from the refrigerator and let sit at room temperature for 30 minutes. Line a baking sheet with foil and lightly grease the foil with olive oil.
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