Crusty Pepperoni Roll

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.

   Ongeveer 5 min

   Tip van de kok: Using parchment paper prevents the dough from sticking and makes cleanup much easier.

2. 2

   Unroll the crescent roll dough onto a clean work surface, keeping it as a single rectangle. Pinch any perforations to seal them.

   Ongeveer 2 min

3. 3

   Brush the entire surface of the pepperoni stick with the beaten egg yolk.

   Ongeveer 1 min

   Tip van de kok: The egg wash acts as a glue for the flour and helps the dough stick.

4. 4

   Lightly dust a plate with the all-purpose flour and roll the egg-washed pepperoni stick in it until it's evenly coated.

   Ongeveer 1 min

5. 5

   Place the coated pepperoni stick along one of the long edges of the dough rectangle.

6. 6

   Tightly roll the dough around the pepperoni stick to enclose it completely.

   Ongeveer 1 min

7. 7

   Pinch the seam firmly to seal and tuck the ends of the dough underneath the roll.

   Tip van de kok: A good seal prevents the roll from opening up while baking.

8. 8

   Place the wrapped pepperoni, seam-side down, on the prepared baking sheet.

9. 9

   Bake for 15 to 20 minutes, until the crust is golden brown and puffed.

   Ongeveer 20 min

   Tip van de kok: Oven times can vary, so keep an eye on it after the 15-minute mark.

10. 10

    Remove the roll from the oven and let it cool on the baking sheet for at least 5 minutes before handling.

    Ongeveer 5 min

    Tip van de kok: Resting makes it easier to slice without crumbling.

11. 11

    Transfer to a cutting board, slice into 1cm (1/2-inch) thick rounds, and serve warm with mustard for dipping, if desired.