WV Pepperoni Rolls

Hello, I had several of you ask for my way of making pepperoni rolls, Suzanne is correct when she said that they are different in every part of the state. I was taught about W. Va. foods when I met my Husband 30 years ago. I still love them! (Hubby most of all)

 I do mine a bit differently, I use frozen bread dough, any store brand will do, and I like the Bridgeford pepperoni in the large sticks, we purchase ours at Meijers . I cut the eack stick into 4 sections, then each section into 6 sticks (dont forget to remove the inter wrap)

Thraw dough until it is soft enough to cut, keep covered when thawing. Cut each loaf into 8 slices–shape the rounds  with your fingers into a long oval, put a stick of the pepperoni on the oval, put up the sides to cover the ends, and pinch the the dough together, roll it like you did clay when you were a kid to seal the seams. Place on cookie sheets covered with parchment paper. I cover with wax paper well sprayed with a non stick spray, let rise until double, bake in 350 degree oven until light golden brown, just like any bread.

 My boys prefer sticks to slices, but is is a personal thing. These can also be made as minis for  party food—just make a bunch!

 I can make at least 40 rolls for less than $10.

If you want to serve them hot or warm, best rewarmed in an oven. I hope you enjoy these as much as my family does.

                                              Jo in Ohio

That recipe sounds similar to what's called a kolache here in Texas, except that kolaches are made with smoked sausage instead of pepperoni.

They come in a lot of other permutations too but the smoked sausage variety seems to be the most common.