It has been in our family for more than 30 years, and it is my mother’s recipe. It is the first dish to disappear anywhere and is a huge hit. I prepare it for potlucks, special occasions, sporting events, or a meal or appetizer at home. Although I think this is a relatively difficult recipe, it is simple to learn. My most requested recipe is this one! Serve with your preferred marinara sauce. very well for freezing!
| Prep Time: | 40 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 3 hrs |
| Servings: | 20 |
| Yield: | 2 large loaves |
Ingredients
- 5 cups unsifted all-purpose flour, divided
- 3 tablespoons white sugar
- 1 (.25 ounce) package active dry yeast
- 2 teaspoons salt
- 1 ½ cups water
- ½ cup milk
- 3 tablespoons unsalted butter
- 2 eggs
- 32 slices provolone cheese
- 1 pound sliced pepperoni
Instructions
- Add 2 cups flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment.
- Combine water, milk, and butter in a saucepan over low heat. Heat until warm; butter does not need to melt. Gradually pour into the flour mixture, beating at medium speed until fully combined, about 2 minutes. Add remaining flour and continue mixing until a soft dough forms.
- Switch to a dough hook and knead until smooth and elastic, 5 to 6 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover and let rise in a warm place until doubled in volume, about 1 hour.
- Punch down dough and turn onto a lightly floured surface. Divide in half; return one half to the bowl and cover. Roll dough into a 12×16-inch rectangle. Whisk eggs with a small amount of water; brush some egg wash over the half of the rectangle farthest away from you.
- Arrange 16 provolone cheese slices in a single layer on the dough, leaving a 1-inch border on the edges. Place 1/2 of the pepperoni over the cheese. Starting at the edge closest to you, carefully roll dough up. Brush seams with egg wash and pinch them closed using some flour. Place loaf, seam-side down, on a large cookie sheet lined with parchment paper; cover. Repeat with remaining dough, cheese, and pepperoni.
- Let loaves rest, covered, for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Uncover loaves and brush remaining egg wash over the entire surface of both loaves.
- Bake in the preheated oven, rotating pans halfway through, until golden, 30 to 35 minutes. Let cool for 15 to 20 minutes. Slice into desired thickness and serve warm.
- This recipe makes 2 huge loaves. I always cut one in half and freeze them in pieces. Let fully cool before freezing.
- Sometimes I place pepperoni in a single layer on paper towels and microwave in batches for about 10 to 12 seconds to reduce the grease. Inevitably, the seam will loosen slightly and some cheese/pepperoni will ooze, as seen in the pic, which is why I always use parchment paper.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 13 g |
| Sodium | 1015 mg |
| Sugars | 3 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe for making a homemade version including the bread dough. Only changes I made was a little more flour because it was super sticky and I live in a humid area. Otherwise dough was super soft and easy to work with. Bread came out great.
Excellent pizza roll. The dough is fantastic, soft but workable. Per the recipe I made it in the stand mixer so it came together quickly. The 1st rise time was closer to 2 hours but it’s winter so that’s how it goes. Once rolled into the rectangle I did spread fresh garlic puree (grated on a rasp) before the egg wash. Also sprinkled the provolone with grated parmesan, a few red pepper flakes and dried oregano in addition to the pepperoni. Second rise, sprinkled top with garlic powder and baked for 38 minutes. I did only make half this recipe which made a HUGE loaf. Unless you have a bunch of hungry li’l monkeys (kids!) half was plenty. Next time I think I’ll try very thinly sliced smoked ham instead of the pepperoni and gruyere cheese instead of provolone to switch it up. All in all a great recipe!
Followed the recipe and it turned out great