Instructions
In a medium sized saucepan over medium high heat add the olive oil and onions. Sauté until tender.
Add crushed tomatoes, tomato paste, stock, Italian seasoning, garlic, salt, pepper and sugar.
Simmer for 15m or more stirring regularly to keep from burning, until flavors blend.
Notes:
This recipe is for NY style savory marinara. For Sweet Cali, use 2 TBSP of sugar instead of 2 TSP.
The longer your simmer, the better your flavors blend.
If you prefer a more acidic sauce, save a small portion of crushed tomatoes to be added at the end of the simmer.
You can sub veggie stock in place of chicken, if needed.
For chicken riggies recipe or dipping sauce, use sweet mari.
Dough recipe not included - needs work
Roll dough out to a large square, using flour to keep it dry and from sticking.
Use a spoon to spread sauce over the whole surface, leaving a 1" strip dry around the edge (like making a pizza)
Cover the layer of sauce with pepperoni.
Spread shredded mozz over the same. Use just a hair less than you would for a pizza.
Spread a thin coat of grated parm over the same.
Spread a shake of Italian blend seasoning over the same.
Egg wash the edge around the dough, and fold in thirds or quarters to achieve a long, flat roll. Use a large grill spatula to help, or used a sheet of parchment underneath to assist with folding.
Transfer roll to parchment/baking sheet. Egg wash the entire visible outside, then dust with parm again. Poke with a fork every 3-5" to vent, so it doesn’t explode while cooking.
Bake at 350 until crust is golden brown, toppings are toasted, and dough is cooked.
Cool and slice. Eat hot, dip in the same mari sauce used in recipe.
Enjoy! This always flies off the table. It’s a family favorite.
You’ll love the sauce. My family can’t get enough of it. I make it in large batches and can it, now.
I’ll probably post the dough recipe once I refine the ratios. My Nan brought it over from Italy and I think she has it written down wrong. I’ll have to experiment a little :)
To be perfectly honest, onion is an important part of the flavor profile, but you can try without. I would suggest using 1/2 tsp onion powder in its place if it’s the actual bits of onion you don’t want.
Did you know? It’s illegal in WV to post a picture of delicious homemade pepperoni rolls without also posting the recipe.
(Not really lol). But if you wouldn’t mind sharing the recipe, that’d be awesome.
I need to refine the dough recipe, but, sure :)
Homemade Marinara Sauce
Suggested side: Angel Hair and Garlic Bread
Prep time: 10m
Yield: ~6 cups
Ingredients
▢ 2 Tsp Olive Oil
▢ 1 Yellow Onion, Diced
▢ 1 28 oz can crushedTomatoes
▢ 1 6 oz can Tomato Paste
▢ 1 Tbsp Italian Seasoning
▢ ½ Tsp dried Basil
▢ 3 Cloves Garlic, Minced
▢ 1 Tsp Salt
▢ ¼ Tsp Pepper
▢ 2 Tsp Sugar
▢ 1 cup chicken stock
Mis En Place
▢ Silicone spatula
▢ ½ tsp measure
▢ 2 cup measure
▢ Saucepan
▢ Cutting board
▢ Chef Knife
▢ 1 Tbsp measure
▢ Can Opener
Instructions In a medium sized saucepan over medium high heat add the olive oil and onions. Sauté until tender. Add crushed tomatoes, tomato paste, stock, Italian seasoning, garlic, salt, pepper and sugar. Simmer for 15m or more stirring regularly to keep from burning, until flavors blend.
Notes: This recipe is for NY style savory marinara. For Sweet Cali, use 2 TBSP of sugar instead of 2 TSP. The longer your simmer, the better your flavors blend. If you prefer a more acidic sauce, save a small portion of crushed tomatoes to be added at the end of the simmer. You can sub veggie stock in place of chicken, if needed. For chicken riggies recipe or dipping sauce, use sweet mari.
Dough recipe not included - needs work
Roll dough out to a large square, using flour to keep it dry and from sticking.
Use a spoon to spread sauce over the whole surface, leaving a 1" strip dry around the edge (like making a pizza)
Cover the layer of sauce with pepperoni.
Spread shredded mozz over the same. Use just a hair less than you would for a pizza.
Spread a thin coat of grated parm over the same.
Spread a shake of Italian blend seasoning over the same.
Egg wash the edge around the dough, and fold in thirds or quarters to achieve a long, flat roll. Use a large grill spatula to help, or used a sheet of parchment underneath to assist with folding.
Transfer roll to parchment/baking sheet. Egg wash the entire visible outside, then dust with parm again. Poke with a fork every 3-5" to vent, so it doesn’t explode while cooking.
Bake at 350 until crust is golden brown, toppings are toasted, and dough is cooked.
Cool and slice. Eat hot, dip in the same mari sauce used in recipe.
Enjoy! This always flies off the table. It’s a family favorite.
Thanks!
Saving this comment and will probably try it this weekend. I’ve got a dough recipe I can substitute in, but the homemade marinara sounds delicious.
You’ll love the sauce. My family can’t get enough of it. I make it in large batches and can it, now.
I’ll probably post the dough recipe once I refine the ratios. My Nan brought it over from Italy and I think she has it written down wrong. I’ll have to experiment a little :)
Translating grandma recipes is always fun, lol. Some of the weird units of measurement they use ensure only Grandma will ever make it “right”.
I think it was mistakenly translated, and an ingredient ratio is missing :)
I would recommend using the sweet cali sauce for this roll, it really shines in this recipe.
I can make a good damn pizza but have yet to come up with a good sauce. I’ll give this a shot. (But can’t tolerate onion, so that’ll have to go.)
To be perfectly honest, onion is an important part of the flavor profile, but you can try without. I would suggest using 1/2 tsp onion powder in its place if it’s the actual bits of onion you don’t want.
Onions don’t sit well in my system but I’m sure a little onion powder wouldn’t hurt.