Ingredients

Yeast Dough

• 130 grams yecora rojo whole grain flour (1 cup)
• 130 grams bread flour (1 cup)
• 180 grams water (3/4 cup)
• 14 grams olive oil (1 Tbsp)
• 5 grams salt (1 tsp)
• 1/2 tsp granulated garlic (2 grams) or 1/4 tsp garlic powder (0.75 gram)
• 3 grams instant yeast (1 tsp)

Sourdough Dough

• 130 grams yecora rojo whole grain flour (1 cup)
• 100 grams bread flour (heaping 3/4 cup)
• 150 grams water (scant 2/3 cup)
• 14 grams olive oil (1 Tbsp)
• 5 grams salt (1 tsp)
• 1/2 tsp granulated garlic (2 grams) or 1/4 tsp garlic powder (0.75 gram)
• 60 grams sourdough starter (~ 1/4 cup

Filling

• 240 grams marinara sauce, homemade or storebought (~ 1 cup) see Notes
• 140 grams shredded mozzarella (1 1/4 cups)
• 50 grams pepperoni, chopped (about 8 slices of 3" diameter pepperoni)

Topping

• 1-2 Tbsp oil, butter or beaten egg to brush on the rolls before baking
• 1 tsp dried oregano
• 1-2 Tbsp grated parmesan or pecorino romano

Directions

1. Choose either the yeasted dough or the sourdough formula, not both. Mix and knead until smooth, then cover and rise until expanded by about 75%.

2. Heat the oven to 425°F and line baking sheets. Roll the dough about ⅛ inch thick and cut into strips about 4 inches wide.

3. Place tablespoonfuls of filling along one side, leaving space between them. Fold the dough over, press the edges and gaps firmly shut, then cut into individual rolls.

4. Brush with the chosen topping, add oregano and cheese, and pierce each roll to vent steam. Bake 13–15 minutes until lightly browned. Cool about 10 minutes before serving.