Pizza Wheels Pepperoni (Printer-Friendly)
Crispy pizza wheels stuffed with pepperoni and Parmesan, served with a savory marinara dipping sauce.
# List of Ingredients:
→ Dough
01 -
1 package (about 250 g) active dry yeast
02 -
1 cup warm water (110°F)
03 -
1 tablespoon sugar
04 -
2 tablespoons olive oil
05 -
2 ½ cups all-purpose flour
06 -
1 teaspoon salt
07 -
2 tablespoons cornmeal
→ Filling and Topping
08 -
½ cup marinara sauce
09 -
1 ½ cups shredded mozzarella cheese
10 -
60 slices pepperoni
11 -
¼ cup grated Parmesan cheese
→ Serving
12 -
Additional marinara sauce for dipping
# Preparation Steps:
01 -
In a large bowl, dissolve yeast in warm water and let sit for 5 minutes until foamy. Add sugar, olive oil, flour, and salt. Mix and knead on a floured surface for 8-10 minutes until dough is smooth and elastic. Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
02 -
Preheat oven to 425°F. Lightly dust a baking sheet with cornmeal. Roll the dough into a 9x12 inch rectangle on a lightly floured surface.
03 -
Spread marinara sauce evenly over the dough, leaving a 1-inch border. Sprinkle mozzarella cheese over the sauce, then layer pepperoni slices on top.
04 -
Starting from the long edge, tightly roll the dough into a log. Using a sharp knife, cut the log into 1-inch thick slices and place them cut side down on the prepared baking sheet, spacing slightly apart.
05 -
Bake in the preheated oven for 15-20 minutes or until the dough is golden and cooked through, and the cheese is melted and bubbly.
06 -
Remove from oven and sprinkle the tops with grated Parmesan cheese. Serve warm with additional marinara sauce for dipping.
# Additional Suggestions:
01 -
For crispier crust, sprinkle cornmeal on the baking sheet before placing the slices.
02 -
These can be prepared ahead, sliced, and refrigerated for up to 2 days before baking.
03 -
To freeze, spread slices on a baking sheet, freeze until solid, then store in an airtight container for up to 3 months.