Pepperoni Rolls: Almost Heaven

West Virginia Pepperoni Roll

West Virginia Pepperoni Rolls with Pepperjack Cheese!

I was born and raised and still reside in the wonderful state of West Virginia. To me, it’s home and it’s beautiful. There’s nothing more amazing then to witness the four season’s of our state and to munch on a pepperoni roll. Many may ask “what is a pepperoni roll?” This is a common question, as many people even in West Virginia are unfamiliar with it. The pepperoni roll originated in North Central West Virginia around the 1940’s. Coal miner’s needed a lunch that was portable and long-lasting. So, they would pack a piece of bread and a piece of pepperoni for lunch. Eventually, one of the miner’s decided to bake pepperoni inside of bread, thus giving us the wonderful pepperoni roll! This is by far my most asked for recipe…and I am about to give it to you!  My daughter, Chloee, absolutely loves helping me make these.  She calls them “Rollies”.  She’s a great help, as you will see!

One request:  Please, please, please try to make the dough! Bread sounds so scary to make, but it’s really not! And, it tastes sooo much better than store bought.  (Yes, this is coming from the one who uses boxed cake mixes.)

*Kaycee’s Pepperoni Rolls Recipe:

1/2 cup warm water
1/2 cup scalded milk, cooled
1/2 tsp white sugar
1 package active dry yeast (2 1/4 tsp)
5 cups all-purpose flour
1/2 cup sugar
2 tsp salt
1 egg, beaten
1/2 cup butter, melted
8oz pepperoni slices
8oz pepperjack cheese (optional)

*This is made using a KitchenAid Stand Mixer and a dough hook. If making by hand, follow directions to step 4.  At step 4 knead the dough by hand.

1. Dissolve 1/2 tsp sugar in 1/2 cup warm water. Add yeast and let stand for about 5 minutes.
2. When yeast is ready add milk, melted butter, and beaten egg to yeast mixture.
3. Mix flour, 1/2 cup sugar and salt in a separate bowl.
4. Using a dough hook, add flour mixture slowly to yeast mixture until the dough is no longer sticky. It’s okay to add more flour if the dough is still sticking to your fingers when you touch it.
5. Take dough out of bowl and form into a ball. Put back in bowl and cover with a clean towel and let rise in a warm, draft-free place. Let rise to double in size, about 90 minutes.
6. Once dough is doubled in size, punch the dough down and then form into balls.
7. Preheat oven to 350 degrees. Grease a baking pan with butter.
8. Lightly flour your work surface.  Flatten the dough balls by hand and form a rectangle.
9. Butter the top of the dough and add 6 pieces of pepperoni and your choice of cheese. Roll length-ways and pinch closed. Butter top of roll.
10. Place on pan. Bake for 15-20 minutes, or until tops are slightly brown. Add butter to top of cooked pepperoni rolls.
11. Enjoy a piece of our Heaven!

*TIP:  The yeast is ‘ready’ when it’s bubbly, foamy, and gross looking.

**TIP:  To scald milk, just bring it to a boil.  That means you can boil it in the microwave.  It only takes a couple minutes.


Dough is ready to be covered and set in a warm place to rise. Please note, I have never NOT had a mess of flour to clean up after I made these.

Dough has doubled!

Dough has doubled!

My helper punching the dough down after it doubled in size.

My helper punching the dough down after it doubled in size.

Dough is flattened, has been buttered, pepperoni is down, and cheese is on top.  Next, just roll it and pinch it shut.

Dough is flattened, has been buttered, pepperoni is down, and cheese is on top. Next, just roll it and pinch it shut.


One thought on “Pepperoni Rolls: Almost Heaven

  1. Pingback: Cinnamon Rolls | Spoon Lickin' Good

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