West Virginia Pepperoni Rolls

From Cook's Country | April​/May 2012

Why this recipe works:

Pepperoni rolls can be greasy and dry with barely enough pepperoni to go around. For starters, we microwaved the pepperoni to get rid of some of the oil that was puddling in the baked roll and then saved some of the oil to soften and season the dough. Microwaving the pepperoni upfront meant it… read more

Pepperoni rolls can be greasy and dry with barely enough pepperoni to go around. For starters, we microwaved the pepperoni to get rid of some of the oil that was puddling in the baked roll and then saved some of the oil to soften and season the dough. Microwaving the pepperoni upfront meant it would shrink less once inside the roll. For the dough, we settled on a moist, slightly sweet dough that paired well with the pepperoni. We used four 4-inch pieces of pepperoni in each roll so there was plenty of pepperoni in every bite.

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Makes 16 rolls

Our favorite pepperoni is Margherita Italian Style Pepperoni.

Ingredients

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