Vegetarian Homemade Pepperoni Roll
Elevate your snack game with this Vegetarian Homemade Pepperoni Roll, a savory twist on a classic favorite that’s perfect for any occasion! Featuring a tender, homemade dough infused with olive oil and layered with plant-based pepperoni slices and gooey shredded mozzarella cheese, this recipe delivers all the flavor of traditional pepperoni rolls without the meat. Rolled to perfection and baked to golden-brown crispiness, these irresistible rolls are brushed with an egg wash for a shiny, bakery-style finish. With only 90 minutes of prep time and 25 minutes of baking, these vegetarian pepperoni rolls are easy to make and ideal for sharing. Whether served warm as a party appetizer or a delightful lunch option, they’re guaranteed to impress vegans and meat-eaters alike. Keywords: vegetarian pepperoni roll, homemade pepperoni roll recipe, meatless snack ideas, plant-based savory bread.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 8 ounces Plant-based pepperoni slices
- 1.5 cups Shredded mozzarella cheese
- 1 Egg
- 1 tablespoon Water (for egg wash)
Instructions
In a small bowl, combine warm water and sugar, then sprinkle the yeast over the top. Let it sit for about 5 minutes until the mixture becomes frothy.
In a large mixing bowl, mix together 2 1/2 cups of the flour and salt. Add the yeast mixture and olive oil, stirring until a soft dough begins to form.
Transfer the dough to a floured surface and knead for about 8-10 minutes, adding additional flour if needed until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 375°F (190°C).
Punch down the dough and roll it out into a large rectangle, approximately 12x18 inches in size.
Layer the plant-based pepperoni evenly over the dough, leaving a small border along the edges. Sprinkle shredded mozzarella over the pepperoni.
Carefully roll the dough into a tight log, starting from a long edge, and pinch the seams to seal them.
Place the log seam-side down on a parchment-lined baking sheet.
In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash. Brush the egg wash over the dough.
Using a sharp knife, make a few small slits on top of the roll to allow steam to escape.
Bake in the preheated oven for 20-25 minutes or until the bread is golden brown and sounds hollow when tapped.
Allow the pepperoni roll to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 5614 mg | 244% | |
| Total Carbohydrate | 322.8 g | 117% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 13.6 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1458 mg | 112% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1311 mg | 28% | |
*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.
