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pepperoni roast

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pepperoni roast


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Tempo de preparo

80 min(s)


8 servings

Ana Cristina

  • Ingredients
  • Recipe
  • Organic Dry Yeast10 g
  • Sugar2 tablespoon
  • warm milk150 ml
  • Warm water150 ml
  • Oil90 ml
  • Salt1 dessert spoon
  • Wheat flour500 g
  • Pepperoni1 unit(s)
  • Onion1 unit(s)
  • Corn1 unit(s)
  • Mozzarella200 g
  • Tomato Extract2 tablespoon
  • Green smell1 to taste
  • Oregano1 to taste
  • Egg for brushing1 unit(s)
  1. In a bowl place the dry yeast, sugar, milk, water, salt and oil. Let rest for 5 minutes
  2. Then add the wheat little by little and stir with a spoon, when you see that the spoon can't handle it anymore, transfer it to a table/bench, add the rest of the wheat and knead until it comes off your hands. This dough is very good to work with and gets to the point quickly.
  3. When the dough reaches the point, return to the bowl, cover with a cloth and let it rest for about 30 min (until it doubles in volume)
  4. For the filling: the filling is to taste. You can do what you like. I've made it with ground beef, chicken with catupiry, sausage, pepperoni.
  5. For the stuffing like this, do it like this: start by lightly frying the pepperoni and put it on a plate. Cut the onion into rounds. The cheese can be grated or sliced.
  6. When the dough doubles in volume, flour the table/bench with wheat, and with the help of a rolling pin, open the dough in the shape of a rectangle. Don't make the dough too thick or too thin.
  7. We will put the stuffing only on one side of the dough, leaving the other side free to cover the stuffing, and leave a finger without stuffing on the sides
  8. Start by brushing the tomato paste and then add the stuffing. I put it in this order: pepperoni, onion, corn, green smell, cheese and pepperoni
  9. Close the dough and press the sides well so it doesn't leak.
  10. Brush the beaten egg, sprinkle with oregano and bake in a preheated medium oven until golden.

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