PEPPERONI AND CHEESE ROLLS


Ingredients:

1965 grams SWEET DOUGH (1 RECIPE)

Pepperoni and Cheese Filling

200 grams PDI PEPPERONI
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

Procedure:

  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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