I am always happy to share this recipe and technique for making pepperoni rolls. Bake these and take to your next
tailgate party to score big at the game.
The first pepperoni roll was sold at a bakery in Fairmont WV in 1927. They originated as a lunch option for the coal
miners in the early 20th century. They do not have to be
refrigerated and are easy to pack in lunch pails.
I think pepperoni rolls, although common in WV, may not be in some other states. We always make them for parties, tailgates, race weekends, camping, and any sports event.
My children knew how to make them when they went to college and their friends always wanted them. When my son moved to Denver, Co the people he met were not familiar with them so now he has them hooked!
They are so easy to make but do involve several hours of prep time.
For the pepperoni rolls, I use a bag of frozen rolls (Rhodes). Spread the rolls out on a large tray and allow to thaw until soft, about 1 hour.
I flatten each roll in my hand, add 6-8 slices of pepperoni, and pull up the sides of the dough to cover.
Roll into an oblong or ball shape.
You may also add a small amount of pizza sauce and/or shredded mozzarella cheese if desired before rolling up.
Place rolls on baking sheets, cover with kitchen towel or paper towels, set in a warm area and allow to raise about 4 hours. Bake at 350 degrees until light golden brown.
Remove to a paper towel lined plate to drain grease, then to a cooling rack.
I wrap each roll separate in Cling Wrap before taking to events.
- 1 bag (36 count) frozen dinner rolls
- pepperoni slices (about 230)
- 2 cups shredded mozzarella cheese (optional)
- Arrange frozen rolls on a large sheet cake pan or platter. Allow space between the rolls.
- Cover with paper towels or kitchen towel, and thaw at room temperature for 1 hour.
- When rolls are softened, flatten a roll in palm of hand. Arrange 6-8 slices of pepperoni in the roll.
- Add small amount cheese if desired.(optional)
- Fold sides up to cover pepperoni and roll into a ball or oval shape. Place on a parchment lined baking sheet.
- Continue doing same with all of the rolls. When arranging on baking sheets, keep about 3 inches between each pepperoni roll. Cover with kitchen towels and allow to rise at room temperature for about 4 hours.
- Bake @ 350 degrees until rolls are light golden brown.
- Remove from baking sheet onto a paper towel lined plate to drain grease from the bottom. Allow to set for about 2 minutes, then transfer to a cooling rack.
- Store in an air tight container or wrap individually in cling wrap.
- Makes 36 rolls.
Bake a bag of these pepperoni rolls and take as a treat at
your next tailgate or party and you will not be sorry.