AI-generated image
West Virginia pepperoni rolls
Soft bread rolls baked around sticks of pepperoni
AmericanPepperoni rolls were first baked for Italian immigrant coal miners in Fairmont, West Virginia, in the 1920s as a lunch that needed no refrigeration down the mine, and they are now sold in every petrol station and school canteen in the state. Soft, slightly sweet bread is rolled around sticks of cured pork-and-beef pepperoni, whose spicy oil seeps into the dough as it bakes. Chef's tip: use sticks of pepperoni rather than slices, which is the original Fairmont way and keeps the bread from going greasy.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 12
Ingredients
Shop this recipe on Amazon
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Mix the 1 cup milk, ¼ oz instant dried yeast, 1 oz sugar, 1 egg and 1 ⅜ oz butter, then add the 16 oz strong white bread flour and 1 tsp salt and knead for 8 minutes until smooth. Cover and rise for 1 hour until doubled.
70 minStep 2: Divide into 12 pieces and pat each into a 12 × 10 cm rectangle.
10 minStep 3: Lay 3 sticks of 9 oz pepperoni (pork and beef) in a stick (and a strip of 3 ½ oz provolone or mozzarella, if using) along one short edge, roll up tightly and pinch the seams and ends closed.
10 minStep 4: Set seam-side down on a lined tray, cover and rise 30 minutes. Heat the oven to 375°F (350°F fan). Brush with 1 egg.
32 minStep 5: Bake for 18–20 minutes, until deep golden and hollow-sounding. A common mistake is leaving the seams loose, so the oil leaks out and burns. Eat warm or cold.
20 min
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 10 g
- Carbs
- 30 g
- Fat
- 13 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does west Virginia pepperoni rolls take?
- About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian