Puff Pastry Pepperoni Pizza Roll
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 339
- Total Fat
- 23
- Saturated Fat
- 9
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 76
- Sodium
- 683
- Total: 1 hr 20 min
- Active: 35 min
Ingredients
One 9-ounce sheet frozen puff pastry, thawed
2 cups shredded part-skim mozzarella (8 ounces)
4 ounces thinly sliced salami, cut into bite-size pieces
2 ounces sliced pepperoni
1/4 cup grated Parmesan, plus more for sprinkling
5 tablespoons plain dry breadcrumbs
2 large eggs, beaten in separate small bowls
2 tablespoons drained banana peppers, coarsely chopped
1/2 teaspoon dried oregano, plus more for sprinkling
Kosher salt
Pinch of crushed red pepper flakes, plus more for sprinkling
All-purpose flour, for the work surface
1 cup prepared pizza sauce, for dipping
Directions
Special equipment:
A baking stone or baking sheet- Position an oven rack in the bottom position of the oven, put a baking stone or a baking sheet on it and preheat the oven to 375 degrees F. Line another baking sheet with parchment.
- Toss and squeeze together the mozzarella, salami, pepperoni, Parmesan, 4 tablespoons of the breadcrumbs, 1 of the eggs, banana peppers, oregano, 1/4 teaspoon salt and red pepper flakes in a medium bowl; set aside.
- Dust a work surface with flour, and unfold the puff pastry sheet onto it. Roll it out into a 9-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet.
- Sprinkle the remaining 1 tablespoon breadcrumbs lengthwise down the center of the pastry. Pile and pack the cheese mixture into a log on top of the breadcrumbs, leaving a 1-inch border on the 2 short ends and about a 3-inch border on the 2 long sides. Fold the 1-inch borders to overlap the filling. Use kitchen shears to snip inch-wide strips of dough along both long sides that stop 1/2 inch from the filling, like a kind of fringe.
- Brush the pastry all over with some of the remaining beaten egg. Starting at 1 short end, alternate folding the strips, on a slight diagonal, over the filling to make a design that looks vaguely like a braid. The filling should be mostly covered, but some will peek out from the spaces between the strips. Holding both ends of the roll, bend it into a U shape. Brush the top and sides with more egg. Sprinkle oregano, red pepper flakes and Parmesan all over the top.
- Put the baking sheet with the pizza roll on top of the preheated baking sheet, and bake until golden brown, 40 to 45 minutes.
- Meanwhile, heat the pizza sauce. Use a serrated knife to slice the roll into pieces. Serve the pizza sauce on the side for dunking.