Pepperoni Pizza Rolls

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Picture an entire pepperoni pizza rolled up like cinnamon rolls, topped with buttermilk ranch dressing and served with tomato dipping sauce. We call it Pepperoni Pizza Rolls, and we bake it on the Yoder Smokers YS640s Pellet Grill!
► PRINT RECIPE: www.atbbq.com/thesauce/pepper...
How to Make Pizza Dough: www.atbbq.com/thesauce/recipe...
How to Cold Smoke Cheese: www.atbbq.com/thesauce/tips-t...
How to Make Buttermilk Ranch: www.atbbq.com/thesauce/recipe...
RECIPE COOKED ON: www.atbbq.com/yoder-smokers-y...
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** CHEF TOM’S TOP PICKS **
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** TIME STAMPS **
00:00 Intro
00:31 Making the Pizza Dough
03:02 Making the Buttermilk Ranch
05:21 Making the Tomato Sauce
06:57 Rolling Out the Dough
09:18 Knifework
11:15 Assembling the Pizza Rolls
15:52 cooking the Pizza Rolls
17:12 Plating the Pizza Rolls
17:51 Let's Have a Taste
18:52 Outro

Опубликовано:

25 июл 2024

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Комментарии : 97

@DentargPL 3 года назад

Still my favorite cooking show on YT.

@ashtonbelle8778 3 года назад

Yes, say it louder for the people in the back.

@44signman 3 года назад

Nice and fluffy in the middle..... Just like me after i make these 100 times

@Carbogenetic 3 года назад

You know you're a full-fledged BBQ chef when you cut into a roll and mention how 'tender' it is. 😂 Looks good!

@richmiscik5373 3 года назад

I watch all your video’s while at the gym working out on the elliptical, I’m usually drooling by the time I’m done with my workouts! Good stuff man!

@waterdragon5418 Год назад

U know I watch a lot of cooking videos n thought oh how good is this guy going to be? Beautiful work sir!

@Skot180 3 года назад

Pepperoni rolls are my favorite! Thanks so much for sharing this recipe Chef Tom and Justin!

@waynereay314 3 года назад

I was so excited watching this video! The recipe is so good and pretty simple! Great job Tom!!!! :)

@jgranahan 3 года назад

Looks delish!! Thank you for the video!!

@im4broke643 3 года назад

Chef Tom, geez you hit me hard with this one! I love pizza, and you actually made it look simple enough I think I could do it. Great job!

@jonnyskray3000 2 года назад

Such a baller chef! He never ceases to amaze me! Aromatics, fresh herbs, complex flavors..... this guy hits on EVERY NOTE!

@allthingsbbq 2 года назад

Thanks for watching!

@TMac0925 3 года назад

Great job as always. Thank you all

@siobhansouthern9627 3 года назад

Will def try!! Looks mouthwatering like all your recipes 🤩

@marchaakonsonrealestate6282 3 года назад

We had something similar called Crusties where I went to college. No sauce in them but ranch on the side. There was no dough flap on the bottom and they baked right on the deck of the pizza oven. Cheese got crusty on the bottom which gave them the name. The place literally sold them by the bucket. I still make them today at home many years later and am going to try this version for sure!

@johnbelcher5704 Год назад

Amen that's my kind of Pizza Rolls

@jodydetten2604 2 года назад

Love this looks amazing

@johan6077 3 года назад

I love you man, of course you cold smoked the mozzarella :D Gold content every time you upload!

@ivse9696 3 года назад

Nice and delicious as always 👍👍👍

@TheCheat_1337 3 года назад

How about putting the red sauce inside the pizza rolls, and use the ranch as a dipping sauce? Would that work?

@allthingsbbq 3 года назад

You do you, homie!

@JulHud420 3 года назад

All your recipes look 🔥, My Guy!!! Big Ups! Pls keep these ideas coming!

@allthingsbbq 3 года назад

Thanks for watching!

@americanprivilege5391 2 года назад

Gotta say I love this channel

@allthingsbbq 2 года назад

Appreciate that. Thanks for watching!

@JimJacksonOK 3 года назад

I miss the Old Chicago Pepperoni rolls. But this looks better

@freddyvelasquez4168 Год назад

This channel never disappoints.

@crizz6397 3 года назад

OMG... For a new recipe that I haven't see. Chicago style pizza. That buttery crispy crust, I've tried to replicate but have not been successful

@drivin69 3 года назад

amazing

@dansharkey5218 3 года назад

Chef Tom your the Champ in my book, another Home Run.

@ThatCapnGeech 3 года назад

I need dis.

@stevecasner9396 3 года назад

Ummm, Chef wasn’t it you that talked about ranch not belonging on pizza when you first showed us how to make it about three years ago lol. I fully expect a retraction on that for us ranch lovers 😂

@scottavery9108 2 года назад

How about a BBQ q+a like break down what makes the Yoder ys640 your go to over other smokers ie treager vs gas

@mrkschultz 3 года назад

Hey Chef Tom, you should do a Chicago style deep dish pizza!

@helocoastie8274 2 года назад

Oh good LORD, Chef Tom.

@paulroueche7003 3 года назад

Yum

@DevinzYT 3 года назад

Yes please

@andrewwebster13 3 года назад

14:23 Pro tip for the pros right there!

@taylorpakalnis3288 3 года назад

On the Yoder Chef Tom?! The Clementi is begging for those pizza rolls!

@DentargPL 3 года назад

Yoder is better sponsor or got better commision ;).

@alans6767 3 года назад

Maybe its too hot?

@johns788 2 года назад

Do you have a link for those plates? I'd like some like that.

@timtimothy784 3 года назад

big shoota big shoota never miss

@ICEGOD2 3 года назад

Yass...

@ryanlilly198463 3 года назад

Chef Tom, have you ever cold-smoked pepper jack cheese? That would be amazing.

@nickdaviestxv 3 года назад

It’s a family favorite for us - it’s delicious!

@ryanlilly198463 3 года назад

@@nickdaviestxv I think I'm gonna try it this year. I have one of thos smoking tubes, so that should be perfect.

@QtmMtrlzr 3 года назад

Did Tom mention which pellets he had in the Yoder? This recipe looks great, I think I'll make a version of this with linguica or chorizo

@Skot180 3 года назад

If I had to guess it’s a 50/50 mix of pecan and cherry!

@GunsmithUSA 3 года назад

Can you do a "Detroit Style" pizza? We like the square Jets deep dish kind. We love Chef Tom's Italian pizza dough recipe, if anyone can do Detroit Style it's atbbq!

@alans6767 3 года назад

Is there an internal temperature that we should be looking for or is a visual sufficient? thanks, looks great

@arguy2021 3 года назад

The internals of the rolls don't have any ingredients that are unsafe for consumption in their current condition. So there's not a need for a temperature per se. More just to see that the dough inside the roll achieves the desired consistency.

@alans6767 3 года назад

@@arguy2021 I get that but even when making bread there is an internal temperature that indicates "it's done"

@tewlbocks3362 3 года назад

@@alans6767 There's no magic temperature for bread. Internally, bread will never get above 212 because of the water in it and usually never above 210. Let's say you have a recipe that calls for a loaf to be baked for an hour. It may reach 210 at the 45 minute mark (or earlier), but if you pull it out of the oven at that point it will have a pale crust and a gummy interior. Let it go the remaining 15 minutes and the crust and crumb come out as expected. You can test this yourself. Bake 2 loaves with temp probes and pull one the moment it hits 210. Let the other go the duration and watch it never go above 210-212. See which is better. The only thing temperature can tell you when bread is definitely NOT done. Appearance is always a better indicator of well baked bread.

@meatwhisperer 3 года назад

Might be an obvious answer to some but I’m totally new to breads and pastries. Why make sure the top of the dough balls have “tension on the skin? What would happen if they didn’t? I see you do that all the time but I don’t know you’ve explained why you do that to the dough. Thanks!

@tewlbocks3362 3 года назад

I learned that by rolling tight balls (tension on the skin) the bread rises more vertically. Loose balls encourage bread to spread horizontally. Since this is getting rolled out, I don't think it makes a difference other than you get some practice rolling tight balls.

@ThePibebazooka 3 года назад

good gawd!!!!

@joshualaird5303 2 года назад

Yup.... I'd Eat that

@iwalas 3 года назад

if i freeze them and then put one in the oven at 550, will it be ready before drunk-me passes out?

@dustyzamecnik1373 3 года назад

YES! Also, #billsmafia Knows them by pizza logs. Keep up the great work Chef Tom!!

@rmw9669 3 года назад

GoBills

@mike333h 3 года назад

Wouldn’t you also have to dive onto a table while eating these if you’re Billsmafia? Lol

@HeavyMetalMike 3 года назад

Looks good tho

@harrisonsnider8606 3 года назад

Looking for the pepperoni brand?

@billthebutcher118 3 года назад

You should make a schnitzel with pickled red cabbage and potatoes

@chazjohannsen 3 года назад

What do you do with all the leftover food? Feed it to coworkers and employees? Customers?

@pma5317 3 года назад

This guy is def the Chuck Norris of cooking! Just saying

@jsowers21 3 года назад

Wonder how this would work with Puff pastry . . .

@willreed1666 3 года назад

What brand hot plate is that? I can’t seem to find it anywhere

@allthingsbbq 3 года назад

Will, great question. In the video description above, there is a link to the Full Recipe and on that page there is a tab that has all the items featured in the video. It's a Hestan Cue Smart Countertop Induction Burner Cooktop, here is the link: www.atbbq.com/accessories/housewares/cookware/hestan-cue-smart-countertop-induction-burner-cooktop.html

@willreed1666 3 года назад

@@allthingsbbq thanks guys!

@afifarouane2934 3 года назад

Don’t blend tomatoes 😉they must be cruched in purée so that does not reject water when cooking 🤗

@jonnyskray3000 2 года назад

Everything he does is at least a 9.0 as just a starting point... that's a sick high caliber to achieve. Watching this vid for the 2nd time lol 😆 🤣 I mean smoked mozzarella and pit-fire sauce! GTFOH parmigiano reggiano, or pecorino romano.... just for a bit of sharpness on the inside... and fresh basil as a finisher for the sauce! 9.6 💪💯👏👏👏 You are the man!

@allthingsbbq 2 года назад

Thanks for watching!

@rsmiff 3 года назад

Ranch dressing? Inside...a pizza roll? Is this #MarsATBBQ? Am I dreaming? Still looks good.

@jorgelopez4240 3 года назад

What knife is that

@allthingsbbq 3 года назад

Jorge, great question. It's the Shun Kanso 8" Chef's Knife. It's currently on backorder, here is the link, subscribe to get a back in stock notification: www.atbbq.com/accessories/cutlery/knives/chef-s-knives/shun-kanso-8-chef-s-knife.html

@truelylaxtruelylax9643 3 года назад

ranch? lost me there. Hey, what ever floats your boat

@theartofshwa 3 года назад

Yo, chef Tom, ever slice yourself whilst filming? I haven't sliced myself in a while when prepping, but I know it happens. haha

@allthingsbbq 3 года назад

No, we save all the cutting for the editing. 😂

@theartofshwa 3 года назад

Smooth. lol

@Syphyllchris 3 года назад

Mother of God...

@pkpledn6 2 года назад

No tomato sauce?

@dominicbarratt3433 2 года назад

15.18. U eat with ur eyes:)

@ripzy7671 3 года назад

Bro did you just eat a pizza roll with a fork? Cmon bro.

@kevindowner766 3 года назад

I'm gonna brush with garlic butter.

@revoland 3 года назад

It looks amazing but feel like there are just too many flavors in each bite and you get lost...

@HeavyMetalMike 3 года назад

My cardiologist condemns you

@solomonsilal3180 3 года назад

The amount of meat and other stuff is less to the ratio of the dough u stuffed in

@huskerfam 3 года назад

What ever happened to chef britt?

@FugitiveTSi 2 года назад

These are known as Pinwheels not rolls

@jbbassin5389 3 года назад

Ahhh yes. Countertop appliances for normal people. Not that anchorshroom nonsense. Maybe the LEM grinder will make an appearance soon too.

@jbbassin5389 3 года назад

Sorry. Just some friendly smack talk. If I had access to all those toys I’d use em all too

@xtonsoffunx 3 года назад

Awesome recipe killed with ranch dressing 🤢🤢🤢

@tewlbocks3362 3 года назад

Use a red sauce or no sauce. It's not that difficult to switch out.

@gm3801 3 года назад

There are too many RU-vid ads in your videos. There were 2 (TWO) boring and repetitive ads in your 19 minute video. It is demeaning to you and insulting to the viewer. It is time we all complained to RU-vid.