1965 grams SWEET DOUGH (1 RECIPE)

Pepperoni and Cheese Filling

320 grams MAGNOLIA FILLED CHEESE, grated

Cheese Topping

160 grams GFS MOZZARELLA CHEESE, grated
1 gram parsley, chopped
225 grams MAGNOLIA REAL MAYONNAISE, for drizzling


  1. Cut and scale dough into 250 gram pieces. Form into balls. Rest dough for 10 minutes and cover with plastic.
  2. Grease pan/s and hands with oil before handling dough. Flatten each dough ball, with a rolling pin, into an 18x8 inch rectangle then arrange pepperoni and sprinkle cheese. Roll like a log “baston” and seal edges. Cut into 12 pieces and arrange in a round pan.
  3. Proof for 1 hour or until double in size. Brush gently with egg wash then sprinkle with mozzarella and parsley. Drizzle with mayonnaise.
  4. Bake in a preheated convection oven set at 180oC (325°F) for 12 minutes. If using a deck oven, bake for 25 to 30 minutes. 

Makes 93 pieces.

(Yield: 8 pansx12)

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