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Tuesday, July 17, 2012

Pepperoni Breadsticks

There was a little Italian place on the strip mall near my high school. Everyone who was anyone went there and got the pepperoni breadsticks! I've recreated this classic favorite for the home cook.  This recipe makes 12.

1 cup water, 80-105 degrees
1 tsp sugar
 2 1/4 tsp active dry yeast
2 cups flour
1 tsp garlic salt
2 Tbsp olive oil
36-72 slices pepperoni
Topping:
2 Tbsp olive oil or butter
1 Tbsp parmesan cheese
1 tsp garlic salt






Mix sugar and water, stir in yeast. Proof for 5 minutes.
In a bowl, mix flour and salt. Add yeast mixture and olive oil. Combine ingredients with your hands until they hold together, then turn out onto a floured surface. Knead for 7-10 minutes until you have a smooth elastic ball that doesn't stick. Place ball in an oiled bowl, cover with a damp cloth and let rise in a warm place for 1 hour or until doubled.
Preheat oven to 425 and dust a 9x13 baking dish with cornmeal.
Punch dough down and let rest for a minute or two. Divide dough into 12 portions. With each portion, create a 4x8 inch rectangle. Line with 3-6 pepperoni slices and roll up longways, sealing the edges. Roll it in one direction away from you to tighten, don't roll back-and forth, it'll fall apart. Place your rolls into the baking dish, sides touching. Combine olive oil, parmesan, and garlic salt; brush or spoon over top. Bake at 425 for 25-35 minutes.