 | One of the first Aggie games I ever attended started out with a stop at Doubledave's. I had never been to a Doubledave's before, but C raved about their pizza rolls. At lunch, they are usually served on a buffet and he can eat a dozen or so. I am not a huge fan of pepperoni, but I will tolerate it in pizza rolls. Miss F and C were thrilled with these. Next time I make them, I will definitely double the recipe, since I was left with only one pizza roll to eat. Thankfully, I had a big salad, so I wouldn't be starving after having dinner. This recipe was guided by a post on TexAgs. |
½ cup warm water
1 teaspoon active dry yeast
1 ½ teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil
1 ½ cups bread flour
4 slices provolone cheese, halved
40 pepperoni slices
½ cup crushed tomatoes or ranch dressing
In the bowl of a stand mixer, stir together the water, yeast and sugar. Allow to sit for 5 minutes, until the mixture begins to get bubbly. Add the salt, oil and half of the flour. Turn on the mixer on low and add remaining flour ¼ cup at a time, until it is all incorporated. Swap out the mixer for the dough hook and knead for 6 minutes. Form into a ball and cover with plastic wrap. Allow to rise for 1 to 2 hours.
Preheat the oven with a pizza stone inside to 425 degrees. Roll out the dough into a 12” circle. Line the edges with the provolone slices and top with the pepperoni slices, 5 per half slice of cheese. Cut the dough into 8 pizza slices. Roll each up like a croissant. Place the rolls on the pizza stone and bake for 12 to 14 minutes. Serve with warmed crushed tomatoes or ranch dressing.
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