Bongiorno buns!

Votes: 1

Time: 4 hours.
Complexity: easily
Servings: 9

Nutritional value per serving:

Calories 308, total fat 15 G., saturated fats 6 G., proteins 13 G., carbohydrates 30 G., fiber 1 G., cholesterol 37 mg, sodium 478 mg, sugar 2 G.

These Italian-style rolls are baked using the traditional cinnamon roll technique, but they're packed with the delicious flavor of pepperoni pizza. All the pizza ingredients—tomato sauce, pepperoni, and cheese—are layered on a rolled-out sheet of yeast dough, then rolled and cut into rolls. Top the finished rolls with fresh basil. Perfect for Sunday brunch or anytime during the day!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 teaspoon active dry yeast
2 teaspoons of sugar
1 tbsp olive oil + extra for greasing the bowl
2.5 cups premium flour + extra for working with the dough
2 teaspoons coarse salt

Buns

0.5 tbsp. marinara sauce
110 g thin slices of pepperoni
2 tbsp. grated mozzarella (about 220 gr.)
1 tbsp. l. grated parmesan
Torn fresh basil, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, mozzarella cheese, Parmesan cheese, marinara sauce, basil, pepperoni sausage

Cooking the dish according to the recipe:

Dough:

Combine the yeast, sugar, and 1 cup warm water (37-40°C) in a food processor and pulse once. Let stand until foamy, 5-10 minutes. Add the olive oil and pulse. Combine the flour and salt in a medium bowl, then add to the food processor and pulse until the dough comes together. Transfer the dough to a lightly floured work surface and form into a ball. Place the ball in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled, 2-4 hours.
Buns:

On a lightly floured work surface, stretch the dough into a 20x30cm rectangle. Spread marinara sauce over the dough to the very edge; top with pepperoni slices and 1 3/4 cups mozzarella. Roll the dough tightly along the long edge, stretching it slightly as you go, to form a 35cm long roll.

Spray the bottom and sides of a 9-inch (22-cm) square baking pan (preferably glass or lightweight metal) with cooking spray. Line the bottom and sides with parchment paper, leaving a 1-inch (2.5-cm) overhang. Cut the roll into 9 circles. Arrange the rolls, cut-side up, in the prepared pan in 3 rows of 3 rolls, so they lightly touch each other. Cover with foil and set aside for 20-30 minutes.
Preheat oven to 190°C (375°F). Bake the buns, covered with foil, until the cheese begins to melt and the buns are puffy, about 20 minutes. Remove the foil and continue baking until golden brown, about 20 more minutes.
Sprinkle with the remaining 1/4 cup mozzarella and Parmesan; continue baking until the cheese is melted, about 7 more minutes. Let the rolls cool slightly in the pan. Sprinkle with basil.