Pepperoni Bacon Pizza Rolls

All the topping of a pepperoni bacon pizza: tomato sauce, mozzarella, smoky bacon and giant pepperoni.  Rolled up and baked like a cinnamon roll.

Pizza is my favorite food ever and its the perfect food. I can eat it for every meal of the day, I probably have eaten for every meal of the day.

Why not? It has everything in it that you need, it has vegetables, dairy, protein, wheat so it has to be a health food. Right?

These little rolls has everything that a slice a pizza will have but less messy and rolled like a cinnamon roll. Have these for lunch or dinner with a bowl of soup or just dip in marina sauce.

What is your favorite topping for pizza? Let me know in the comments.

If you like these recipe you'll like these:
Mummy Bread
Pull Apart Pizza Bread

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Pepperoni Bacon Pizza Rolls

Time

Prep: 30 minutes
Proofing: 4 to 5 hours
Baking: 20 to 25 minutes

Ingredients

Dough
4 1/2 to 5 cups Unbleached All Purpose Flour plus some for dusting
1 Tablespoon Dry Active Yeast
1 1/2 cups Warm Water
2 Tablespoons Sugar or Honey, I used half sugar and half honey
2 teaspoons Fine Sea Salt
2 Tablespoons Olive Oil
2 large eggs
1/4 cup Cornmeal

Filling
1 cup Pizza Sauce, I used Fire Roasted Pizza Sauce
2 cups Shredded Mozzarella Cheese 
1 cup Shredded Parmesan Cheese
1/2 cup Cooked Bacon, chopped and cooled
10 large Pepperoni or about 20 small Pepperoni 
Italian Seasoning Blend
Pizza sauce, for dipping

1. In a large bowl, combine water, sugar or honey, yeast, sea salt, olive oil and eggs.
2. Slowly add in flour a cup at a time until well combined. Lightly kneed dough in the bowl for 2 minutes.
3. Form dough into a smooth ball. Cover with clingwrap and let proof in a warm place for 2 hour, it should double in size.
4. Lightly grease two 9 inch springform pan or casserole dish. Set to the side. Flour a clean surface then roll out to 10 x 16 inch rectangle and 1/2 inch thick.
5. Spread pizza sauce evenly, leaving at least 1 inch border. Sprinkle mozzarella and 1/2 of the parmesan then top with pepperoni and cooled bacon.
6. Roll dough into a log, start rolling in the middle then roll the sides. Pinch the seam close then roll in the cornmeal. Cut into 12 1 inch pieces and place into prepared dish.
7. Cover and let proof 1 1/2 to 2 hours, it should double in size or you proof in the fridge overnight. If so take dish out about 30 minutes before baking.
8. Preheat oven to 350 degrees. Sprinkle remaining parmesan cheese and Italian Seasoning blend on top. Bake for 20 to 25 minutes or until golden brown. Let cool for 5 minutes before serving.
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