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.
Bake a bag of these pepperoni rolls and take as a treat at
your next tailgate or party and you will not be sorry.