Pepperoni Pizza Rolls

This is a great grab-and-go snack that is equally delicious hot or cold. The dough is flavourful and easy to work with and the filling can be customized to allow for your pizza topping preferences.

I appreciate the author's tip to chill the filled and rolled dough to make slicing easier. The buns spread and get only slightly puffy during the second proof but don't be alarmed....most of the rise takes place in the oven.

The first time I tried this recipe, I had a few problems with the filling: there was too much sauce (quite a bit oozed out when the dough was rolled) and the pepperoni didn't get the crisp edges I prefer because it's encased in the dough. I now make these with sauce and cheese only and they're still a huge hit!

June 11 - made using 2c (~1/2 quantity) whole wheat bread flour & 1tbsp wheat gluten. Crumb was still soft, light and chewy.