In a large bowl, combine water, yeast, salt, sugar, minced garlic,
egg, oil, chopped pepperoni, and the 1/2 cup of cheese. Let sit
five minutes. Stir in the first cup and a half of flour with a heavy
spoon. Add the next cup of flour a little at a time as needed,
stirring until dough becomes too stiff to continue stirring easily.
Add a little more flour and begin kneading. The amount of flour
is approximate. Continue adding flour and kneading until the
dough is smooth and elastic. Let dough rise in a greased,
covered bowl until doubled. (Usually, about an hour.) Uncover
bowl; sprinkle in a little more flour and knead again before
dividing in half into two balls.
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Working with one half of the dough at a time, roll each ball of
dough out onto a floured surface into a rectangle (approximately
8×12 inches). Sprinkle flour over the dough to keep from
sticking as you roll. Make one slice lengthwise down the dough.
Slicing from the other direction, make a slice down the middle,
then each way diagonally, so that you have eight pieces. Sprinkle
with cheese.
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Place desired amount of pepperoni slices (more is tastier) on
each piece.
Add peppers.
Roll up, like you would a cressant roll, then tuck the edges to
close the roll. To avoid unwanted explosions, cut a tiny slit at
the top of each roll.
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