Make pizza dough. Over-develop the gluten a little so it’s nice and stretchy. Pull off a bit bigger than a golf ball. Flatten it to 5"x 7". Place two mostly overlapping 3" sandwich-sized pepperoni on one end, fold over the sides, and roll them tight into a burrito-like shape. pinch all the seams shut. Walmart’s deli pepperoni are ideal for this. You want something greasy and salty. Now is not the time for low fat or low sodium.
Cut to deep lines in the top of the rolls (at least 1/4 of the way through) so they can expand and vent when they cook.
Bake at 400 or airfry and 350 until just barely past blonde.
If the pepperoni is good, you won’t need to add extra salt or seasoning to the dough. The grease form the meat will flow through the dough while it rises. I tried adding red sauce, cheese, ham, mushrooms, sausage, even chicken pesto. Nothing beats sandwich pepperoni and two seem to be the ideal amount.
Make pizza dough. Over-develop the gluten a little so it’s nice and stretchy. Pull off a bit bigger than a golf ball. Flatten it to 5"x 7". Place two mostly overlapping 3" sandwich-sized pepperoni on one end, fold over the sides, and roll them tight into a burrito-like shape. pinch all the seams shut. Walmart’s deli pepperoni are ideal for this. You want something greasy and salty. Now is not the time for low fat or low sodium.
Cut to deep lines in the top of the rolls (at least 1/4 of the way through) so they can expand and vent when they cook.
Bake at 400 or airfry and 350 until just barely past blonde.
If the pepperoni is good, you won’t need to add extra salt or seasoning to the dough. The grease form the meat will flow through the dough while it rises. I tried adding red sauce, cheese, ham, mushrooms, sausage, even chicken pesto. Nothing beats sandwich pepperoni and two seem to be the ideal amount.