Cooking For Engineers

[bnbtnt2]

When I was young, we had a farmer's market with this amazing bakery. My favorite thing were these pepperoni rolls, they were simple, pepperoni and cheese. I've been experimenting a bit, I'm sure it was either cheddar or a mix of cheddar and jack cheeses. Now that I have had more baking experience (I got a kitchedaid pro600) I've been trying to recreate these wonders. I have had problems creating the slightly sweet, yellow rolls the pepperoni and cheese were in. These were not spirals, but more of an empty space (I believe this was due to hasty rolling).

Anyone have any ideas about the type of roll? Feel free to drop full recipes as well! Oh yea, I'm a college student in Mechanical Engineering with a minor in Industrial engineering.

[IndyRob]

It sounds like this is one of those things where the dough is making the magic. Pepperoni and cheese just plain works. It just needs a framework (usually as a pizza).

Can you characterize the dough a little more? Was it very soft and/or flaky? Or a little more like a calzone? Was the outside shiny, or crisp, or soft?

I'm not sure I'll have the answer, but I have a similar quest of my own.