Non-VegetarianWest Virginia Coal Camp Italian cuisine Baking

Classic West Virginia Pepperoni Rolls

Name: Classic West Virginia Pepperoni Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: West Virginia Coal Camp Italian
Ingredients: 4 cup Bread flour; 2.25 tsp Active dry yeast; 2 tbsp Sugar; 1.5 cup warm water; 1.5 tsp Salt; 3 tbsp Olive oil; 1 lb Stick pepperoni; 1 cup Shredded mozzarella

Soft yeast rolls baked with sticks of spicy pepperoni tucked inside, so the meat's oil seeps into the bread as it bakes. Portable and filling, it's the state's most iconic food.

🇺🇸United States· West Virginia

Prep: 30 min
Cook: 20 min
Total: 50 min
Servings: 12
Difficulty: Medium
Calories: 310 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Stand mixer
•Baking sheet

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 15
carbs: 32
protein: 11
calories: 310

Instructions

1
Stir the yeast and sugar into warm water. Let it sit until foamy, about 5 minutes.
2
Mix in the flour, salt, and olive oil. Knead the dough until smooth and stretchy, about 8 minutes.
3
Cover the dough. Let it rise in a warm spot until doubled in size, about 1 hour.
4
Punch down the dough to deflate it. Divide it into 12 equal pieces.
5
Roll each piece into a flat oval. Place a stick of pepperoni and mozzarella, if using, down the center.
6
Roll the dough tightly around the pepperoni. Pinch the seam firmly shut so it stays closed.
7
Place the rolls seam-side down on a parchment-lined sheet pan, spaced apart. Let rest 20 minutes.
8
Bake at 375°F for 18 to 20 minutes until golden brown.
9
Cool slightly on a wire rack. Serve warm or at room temperature.

Chef's tips

Use stick pepperoni instead of sliced so the flavorful oil melts evenly through the dough as it bakes.

Storage

Store cooled rolls in an airtight container at room temperature for up to 3 days.

Reheating

Warm in a 300°F oven for 8 to 10 minutes to re-crisp the crust.

Common mistakes to avoid

•Letting the dough rise for too long, which causes the rolls to collapse.
•Failing to pinch the dough seams tightly, which allows the filling to leak out during baking.