I always enjoy sharing this recipe and technique for making pepperoni rolls. They are perfect for tailgates, lunches, hikes, picnics, camping, race weekends, or any gathering. We especially enjoy them on a road trip, in the car and in a hotel room. Easy to pack and always a crowd favorite.
The first pepperoni roll was sold at The Country Club Bakery in Fairmont WV in 1927. They originated as a convenient 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.
While pepperoni rolls are a staple in West Virginia, they are not as common in other states. I have made them for over 50 years.
My children and grandchildren learned to make them before heading off to college, and their friends all love them now. When my son moved to Denver, CO the people he met were not familiar with pepperoni rolls, so now he has them hooked! My daughter makes them for her friends in NC.
HOW TO MAKE PEPPERONI ROLLS
Ingredients
(Full list of ingredients and instructions in printable recipe card.)
They are simple to make but require a few hours of time to rise.
Rhodes Frozen Dinner Rolls
pepperoni slices
shredded mozzarella cheese
pizza sauce for dipping (optional)
Instructions
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.
Flatten each roll in your hand, add 6-8 slices of pepperoni, and pull up the sides of the dough to cover.
Roll into an oblong or ball shape.
(Optional) You may also add a small amount of 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 3-4 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.
Why You’ll Love Pepperoni Rolls
- Made with only a few ingredients
- Easy to prepare ahead of time for gatherings, lunches or travel
- Delicious at room temperature or warm
- In WV, they are always sold at a fundraiser or a treat at sports events.
- Most important is that they taste delicious.
Recipe Tips and Variations
- Allow the dough to thaw for 1 hour prior to putting them together. This will let them be rolled easier and remain smooth.
- Let the rolls raise, covered with paper towels or light kitchen towel, after the pepperoni is added. I usually allow 3-4 hours.
- Remove them from the oven as soon as they are a light golden brown. Allow to set on the pan about 5 minutes. Remove the rolls to a paper towel lined plate to drain grease, then to a cooling rack. Sometimes there will be a lot of grease in the pepperoni.
Variations:
Add a little sprinkle of mozzarella cheese in with the pepperoni before baking and serve warm.
Another way to serve is with some warm pizza sauce in a bowl for dipping.
How to Store Pepperoni Rolls
Wrap cooled pepperoni rolls individually in Cling Wrap. They are safe to set at room temperature for 1-2 days. After that, refrigerate and warm up in a microwave.
If adding cheese, refrigeration is recommended. I personally don’t add cheese unless I am serving them to be eaten in a few hours.
Frequently Asked Questions
Can I roll these in different shapes?
YES. I have always made mine in a round or oval shape. Many people roll them in an oblong shape.
Can I use stick pepperoni instead of the slices?
YES, both work well but the slices tend to distribute the pepperoni more evenly.
Will loaves of frozen bread work if I don’t have the rolls?
YES. Thaw it out the using the same instructions, then pinch off the amount of the loaf that would be the size of a roll.
Another popular food to serve at any gathering in WV is Hot Dogs. This Homemade Hot Dog Sauce is the perfect sauce for them. Children especially love Tacos In A Bag.
Make a batch of these pepperoni rolls for your next gathering or trip and you won’t be disappointed.
PEPPERONI ROLLS
Ingredients
- 1 bag 36 count frozen dinner rolls
- pepperoni slices about 230
- 2 cups shredded mozzarella cheese optional
Instructions
- 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.
Notes
- Allow the dough to thaw for 1 hour prior to putting them together. This will let them be rolled easier and remain smooth.
- Let the rolls raise after the pepperoni is added. I usually do 3-4 hours.
- Remove them from the oven as soon as they are a light golden brown. Allow to set on the pan about 5 minutes. Remove the rolls to a paper towel lined plate to drain grease, then to a cooling rack. Sometimes there will be a lot of grease in the pepperoni.
This post was shared on Weekend Potluck@ Sweet Little Bluebird. This site is full of amazing recipes from great cooks and bakers.
These are delicious!
Thank you. I know that you make delicious ones too.
These look amazing. In the notes it indicates no refrigeration. Does this apply with the cheese added?
Thank you for checking these out. I have always been torn about this. The grocery stores and bakeries here do not refrigerate them, even with the cheese. Answers on line are mixed and most say no, they don’t need it. If I am making them to send on a weekend trip, or something like this, I don’t add the cheese. The times I have added cheese, they have always been eaten the same day, and not refrigerated. The refrigerator dries them out faster. I also asked people here that make them to sell as a business, and they do not refrigerate them. I find that they taste better warmed up slightly when they have cheese in them. My bottom line is that I add cheese when I know I am having a big crowd to eat them or if they will be eaten in 1 day.
I changed
Them a little. I had slices
Of pepper jack cheese. I cut each slice into three slices. I did everything the way you did but I put 1/3 of the slice of cheese on the roll, then added 3 slices of pepperoni. Then I did the same thing again putting 1/3 slice of the cheese then 3 more pieces of pepperoni. My family loved them. We are moving from Kentucky to Texas and I’m making these for the trip. One of my sons said this is a must have for our trip.
This idea sounds wonderful!! My family loves pepper jack cheese on everything so They would all love this too. I appreciate when others add new ideas! I am going to do this the next batch I make. I just made 5 dozen yesterday for my guys to take to a race track. LOL Good luck on your big move. I see so many people on Instagram that live in Texas and it looks like a great place.
It’s funny you don’t use cheese but your 3 rd pick is loaded with cheese and what pepperoni roll doesn’t have cheese or sauce ridiculous
Hi. I think you may have missed some information in the post. I do use cheese sometimes. That is written in the post and in the recipe card. We love the cheese in them when they are warm especially. I do not use it all of the time. If the rolls will be taken someplace where there is no microwave to warm them up, they are not as good with the cheese. Everyone loves mine with or without cheese. I have this sentence in my post ” You may also add a small amount of pizza sauce and/or shredded mozzarella cheese if desired before rolling up.” as well as this following information under Variations..”Some variations are to add a little sprinkle of mozzarella cheese in with the pepperoni before baking. They are delicious like this when they are warm.
Another way to serve is with some pizza sauce in a bowl for dipping. If you are traveling with these, this isn’t always possible.”
My whole family was from a coal mining town called Grant Town West Virginia. My grandfather was a coal miner in the Grant Town mine.
My Mom said that he always took pepperoni rolls down into the mines to eat because they did not have refrigerated. Fairly sure that my grandmother must have made them for him back then.
And every time any of us went back to WV someone had to stop at Country Club bakery and pick a couple dozen of pepperoni rolls.
I have made these before and they are very good. Also great for freezing in zip lock bags.
Awww I LOVE this story. So precious. I know all about the Country Club Bakery too. They have the best reputation. One of the owners went to high school with me in Ravenswood. (Class of 1970) She passed away during Covid from it and everyone was so devastated. I understand the family still runs it. I need to check and see if they still ship them across the country, I would love to get some. Every time I was through there, they were closed. LOL I always picked the wrong day. Great information about freezing them too. Thank you and have a good day.
I am from Follansbee, WV-north of Wheeling. Made & ate these growing up. And I especially loved going to my Aunt Sissie’s house on Christmas Eve knowing she would have a big batch of these made!! For some reason, she was the person in our family that made them the best (also, making them for other family gatherings). I have made these only a few times since living in the south-GA and SC. But plan on making them again this week. (My birthday is Friday so-Happy Birthday to me!!) Thanks for the wonderful recipe and suggestions! This brings back so many wonderful memories of my childhood!
Awww thank you!! You are so kind. Foods do hold so many beautiful memories.I know people all make them a little differently and they are all so good. Such a simple recipe. A few months ago a man from SC came here to buy a car from my husband. I made a big bunch of these for him to eat on the road home. He called me to thank me and really didn’t know what to call them. LOL! He liked them but kept saying “those things” Don’t we love those WV foods! HAPPY BIRTHDAY to you. Enjoy your weekend. Please let me know if you do anything different when you make them. I am always open to new suggestions.