- 1 package dry yeast
- 1/4 C warm water (105º to 115º)
- 1 cup warm milk
- 1/4 C sugar
- 3/4 tsp salt
- 2 T shortening
- 1 egg, beaten
- 3 cups flour, divided
- 5 oz package pepperoni
- 1 C shredded mozzarella
- 2 3 oz cans chopped green chilis, drained
Dissolve yeast in warm water; let stand 5 minutes. Combine milk, sugar, salt & shortening in a small saucepan; cook over medium heat, stirring constantly until shortening melts. Cool to 105º to 115º. Stir yeast into milk mixture. Add egg and 1 1/2 C flour; beat on medium speed of electric mixer until smooth. Stir in enough of the remaining flour to make a soft dough.
Turn dough out onto a floured surface and knead 3 or 4 times. Place in a well-greased bowl, turning to grease top. Cover dough & let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. (Mom puts the oven on at 200º for about 5 minutes, turns it off lets it cool a bit (too hot, you'll kill the yeast and then lets in rise in there.)
Punch dough down. Place on floured surface and roll out to an 18- x 19" rectangle; cut into 18 (~3") squares.
Dice the pepperoni. Place about 1 T pepperoni, 1 T cheese & 1 T peppers on each square. Roll up dough, pressing edges to seal; place seam-side down in a greased 13- x 9-x 2" pan. Cover and let rise 45 min. or until doubled in bulk. Bake at 350º for 15 to 20 minutes or until golden brown.
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