Recipe: Pepperoni Pockets (Fleischmann's Yeast contest winner, 2006)

PEPPERONI POCKETS

FOR THE DOUGH:
3 1/2 cups bread flour, divided
2 tablespoons sugar
1 (1/4 ounce) package Fleischmann's Rapid Rise Yeast
1 1/2 teaspoons salt
1 teaspoon cornstarch
1/2 teaspoon baking soda
1 cup warm buttermilk (120 to 130 degrees F)
1/2 cup corn oil
1/3 cup milk

FOR THE FILLING:
2 eggs
2 tablespoons Italian seasoning
2 tablespoons grated Parmesan cheese
1/2 pound thinly sliced pepperoni
1/2 pound thinly sliced white American cheese

TO MAKE THE DOUGH:
In a mixing bowl combine 1 1/2 cups flour, sugar, yeast, salt, cornstarch and baking soda. Add buttermilk, oil and milk; stir until moistened. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface and knead until smooth and elastic. Then cover and let rest about 10 minutes.

Divide into 8 equal pieces and roll each out to a 6x12-inch rectangle.

TO MAKE THE FILLING:
Preheat oven to 375 degrees F. Grease a 3x5-inch loaf pan.

Beat together eggs, Italian seasoning and Parmesan cheese. Brush 1 tablespoon onto each dough rectangle. Onto dough rectangles, layer sliced pepperoni, sliced American cheese and another layer of pepperoni. Roll up jelly-roll fashion, pinch seam to seal and put into prepared pan, seam side down. Brush with egg mixture.

Bake for 25 to 30 minutes. Let cool slightly, then slice into portions 1 1/2 inches wide.

Makes 8 small individual loaves, 24 appetizers
Source: Gail Fuller, Raleigh, NC - first place winner in the 2006 Fleischmann's Yeast Best Ever baking contest