Pepperoni Rolls

Color Guard Mom's Note:

I got this out of a 1988 local newspaper recipe booklet. They are quite yummy and travel well. The yeast is a standard packet of yeast. I guessed at the servings and the active and passive work times - it's been a couple years since I've made them.

• Total Time: 1 hrs 2 mins
• Prep Time: 1 hrs
• Cook Time: 2 mins

Ingredients:

Servings: 12

• 1 1/4 ounces yeast
• 1 cup lukewarm water
• 1/8 cup granulated sugar
• 1/8 cup shortening
• 2 1/2 teaspoons salt
• 1 cup scalded milk
• 5 cups flour
• 1 lb pepperoni

Directions:

1. Soften yeast in the water.
2. Separately, stir shortening, sugar and salt in milk.
3. Add yeast mixture.
4. Blend in flour.
5. Knead on floured board until smooth.
6. Place in greased bowl.
7. Cover with damp towel and let rise in a warm place until doubled in bulk.
8. Cut pepperoni into 2 inch strips, then quarters lengthwise.
9. Afer dough is ready, wrap a piece of meat in enough dough to cover.
10. Place on a large cookie sheet (greased) and let rise again until doubled.
11. Bake at 400 degrees until golden brown.
12. Brush with butter.

Reviews

[mollymuffin]

Haven't tried yet. This is the recipe I am looking for with no cheese or sauce. My family loves them this way. I used to get them at an Italian bakery but now they have cheese and sauce. Will rate after trying.