When the older boys were in Calvin I made these a lot for lunches. Then Yvonne and I made them for the school’s hot lunch day. I’m making them again for my last four teenagers – easy to pop in a lunch on the way out the door.
Pizza Bun Dough-
7 cups warm water
3 tablespoons Yeast
1/2 cup sugar
17-18 cups flour
1 cup margarine or butter, room temperature
2 tablespoons salt
In large mixing bowl place the water, yeast and a tsp. sugar. Let sit for 10 minutes until yeast grows. Add the flour, sugar, salt and margarine. Mix on medium until smooth and elastic about 15 minutes. Cover with towel and let rise until double. Punch down.
1 kg. diced pepperoni
5 cups tomato concentrate (do a mix of tomato paste and tomato sauce)
1 tsp. oregano
2 tsp. sugar
1 tsp. salt
200 grams shredded cheddar or mozzarella (depending on how cheesy you want them)
Mix the pepperoni, oregano, sugar salt and cheese together. Add the tomato concentrate a cup at a time until it is saucy but not runny.
Pinch off about a golf ball size of dough (100 grams)and flatten in hand or on counter. Place a spoon full of filling in center and pull up sides of circle and pinch in center to form a ball. Place seam side down on greased baking sheet. Let rise until light and almost double in size. Bake at 375 for 20 minutes or until golden. Cool on racks . The frozen buns microwave well.
Scaled down version:
Make a 2 lb basic white bread dough recipe in your bread machine.
2 cups diced pepperoni
1 can tomato paste
1 1/2 cups mozzarella, shredded
1/4 teaspoon oregano.