Pepperoni Rolls

Pepperoni rolls, it's what's for dinner.

Ingredients:

• 2 and 1/4 teaspoons Red Star Platinum yeast
• 1 and 1/3 cups (320ml) warm water (105-115F degrees)
• 3 and 1/2 cups (440g) unbleached all-purpose flour, plus more as needed
• 2 Tablespoons (30ml) olive oil, plus more for brushing crust
• 3/4 teaspoon salt
• 1 Tablespoon (13g) granulated sugar
  
• 2 teaspoons olive oil
• 1 cup pizza sauce (homemade or store-bought)
  (blend crushed tomatoes w/ 3 cloves garlic, 1 Tablespoon olive oil cook on low with 1/2 teaspoon  each dry basil and oregano)
• 1 cup shredded mozzarella cheese
• 60-65 pepperoni slices
• 1/3 cup grated parmesan cheese
• 1/4 cup semolina flour

Instructions:

1. Make dough - proof yeast in sugar & water. Mix in 1 cup or so flour, then rest of flour, salt, and oil. Knead for about 7 minutes. 
2. Let rise in oiled bowl for 15 to 30 minutes. 
3. Lightly pre-cook pepperoni in microwave for 30 - 45 seconds on high on paper towels
     
4. Divide dough in half. For each dough piece:
   -  Roll into a rectangle about 9 x 12.
   -  Brush 1/3 cup sauce
   -  Sprinkle with 1/2 of mozzarella cheese
   -  Top with 30 or so pepperonis in lines along long side of dough
5. Roll up in a jelly roll. (Place first roll in refrigerator while making second roll)
6.  Chill second roll maybe 5 minutes
7. Spray 2 cupcake pans with Pam. Sprinkle a bit of semolina flour in each cupcake well.
8. Slice each roll into 12 sections, place in a cupcake well.
9. Let rise again for about 30 minutes. Preheat over to 350.
10. Bake risen rolls for about 20 minutes. Serve with extra sauce for dipping.

Carole's Notes:

Serve with a green salad. (Doug was excited there was no tofu or spinach in them...)

They are mostly from  http://sallysbakingaddiction.com/2014/01/30/pepperoni-pizza-rolls/