Dairy-Free Homemade Pepperoni Roll
Indulge in the savory, dairy-free twist on a classic comfort food with this Dairy-Free Homemade Pepperoni Roll recipe. Perfectly soft and golden dough serves as the base for layers of flavorful vegan pepperoni, rolled into a beautiful log. The roll is brushed with a tantalizing blend of olive oil, garlic powder, and dried oregano before baking, creating a fragrant, crispy crust. Made from simple pantry staples like active dry yeast, all-purpose flour, and olive oil, this recipe is a crowd-pleasing option for vegans and those seeking dairy-free delights. With just 20 minutes of prep and 20 minutes of baking time, this versatile dish makes for an easy, satisfying snack, appetizer, or game-day treat. Perfect for sharing, it yields eight servings of deliciousness that everyone can enjoy!
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Recipe Information
Ingredients
- 1 packet active dry yeast
- 1 cup warm water
- 2 tablespoons sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 6 ounces vegan pepperoni slices
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
Instructions
In a large mixing bowl, dissolve 1 packet of active dry yeast and 2 tablespoons of sugar in 1 cup of warm water. Let it sit for about 5 minutes until frothy.
Add 3 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of olive oil to the yeast mixture. Stir until the mixture forms a dough.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
After the dough has risen, punch it down and transfer it to a floured surface. Roll the dough out into a large rectangle, about 1/4 inch thick.
Arrange the vegan pepperoni slices evenly over the dough, leaving a small border around the edges.
Roll the dough tightly into a log, starting from the longer side. Pinch the seam to seal and tuck the ends under.
Place the roll seam-side down on the prepared baking sheet. Use a sharp knife to make 4 sharp cuts on top of the roll for venting.
In a small bowl, mix 1 tablespoon of olive oil, 0.5 teaspoon of garlic powder, and 0.5 teaspoon of dried oregano. Brush this mixture over the roll.
Bake for 18-20 minutes, or until the roll is golden brown.
Let the pepperoni roll cool on a wire rack for a few minutes before slicing and serving.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4640 mg | 202% | |
| Total Carbohydrate | 326.6 g | 119% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 26.0 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
