Pepperoni Rolls
6 oz pizza dough
3 oz pepperoni, diced
2 oz shredded pepper jack cheese
2 oz of sauce
Parsley
Butter
Shredded asiago
Roll the dough ball with a pin. Using
one cup of cheese, herbs and pepperoni,
fill the flattened dough to the edge with
the mixture, and roll until it resembles a
jellyroll. Cut the roll into five equal rolls.
Place in a skillet with the cut side up, and
bake until golden. Brush with butter when
finished. Top with asiago and parsley
mixture. Serve with two ounces of sauce.
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WEST VIRGINIA EXECUTIVE
Pizza Dough:
100 oz of flour
2 oz salt
¾ oz active yeast
4 oz EVOO
2 oz sugar
44 oz water
Mix the yeast with water at 80 degrees, and
let set up for five minutes. Mix all the dry
ingredients in a stand mixer with a hook.
While mixing on low, add water, then oil.
Leave mixer on lowest setting until sepa-
ration from the bowl sides occurs. Let the
dough rest for five minutes, and then mix
again for three minutes. Remove from the
bowl and portion. Makes 100 servings.
Sauce:
6 oz EVOO
3 oz white vinegar
1 tbsp balsamic vinegar
1 tsp oregano
1 oz sugar
1 tsp onion powder
1 tsp basil
1 oz garlic
16 oz whole peeled tomatoes
Salt and pepper to taste
Mix all the ingredients together and blend
in a blender.