Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 1 cup warm water (110°F)
- ¼ cup warm milk
- 3 tbsp olive oil
For the Filling:
- 1 ½ cups shredded mozzarella cheese
- 1 cup halal turkey pepperoni slices, chopped or left whole
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes (optional)
For the Garlic Butter Topping:
- 2 tbsp unsalted butter, melted
- 1 tsp garlic powder
- 1 tsp dried parsley
- Pinch of salt
Optional for Serving:
-
Warm marinara sauce for dipping
Instructions
In a small bowl or measuring cup, combine the warm water, milk, and sugar. Sprinkle the active dry yeast over the top and let it sit for 5–10 minutes until foamy. This step wakes the yeast up and ensures a nice rise later.
In a large mixing bowl, add the flour and salt. Pour in the yeast mixture and olive oil, then stir until a rough dough forms. Transfer the dough onto a lightly floured surface and knead it for about 7–8 minutes until smooth and elastic. You can also use a stand mixer with a dough hook if you prefer.
Form the dough into a ball and place it in a greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 1 hour, or until doubled in size.
Preheat your oven to 375°F (190°C). Line a baking sheet or a 9×13-inch baking dish with parchment paper or lightly grease it. Punch down the risen dough and transfer it to a floured surface.
Use a rolling pin to roll the dough into a large rectangle, roughly 12×16 inches. Try to keep the thickness even throughout so each roll bakes consistently.
Sprinkle the shredded mozzarella evenly over the dough, then layer the turkey pepperoni slices on top. Sprinkle with oregano and a little crushed red pepper flakes if you like some heat.
Starting from the long side of the rectangle, carefully roll the dough up into a tight log, just like you would a cinnamon roll. Pinch the seam at the end to seal.
Using a sharp knife or unflavored dental floss, slice the roll into 12 equal pieces. Place them cut-side up in the prepared baking dish or sheet, spacing them slightly apart to allow room for rising.
Cover the rolls lightly with a towel and let them rise again for about 15–20 minutes while the oven finishes heating. They should puff up a little more.
Bake the rolls in the preheated oven for 18–20 minutes, or until they’re golden brown and the cheese is bubbling. Keep an eye on them toward the end so they don’t overbake.
As soon as the rolls come out of the oven, brush the tops with your melted garlic butter mixture. The butter seeps into the rolls and gives them that extra pizza-parlor flavor.
Let them cool slightly before serving with warm marinara sauce on the side for dipping—or just eat them straight up while the cheese is still gooey.
- Prep Time: 25 minutes
- Rise Time: 60 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220
- Sugar: 2g
- Fat: 9g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 9g