Relatively unknown outside of West Virginia, pepperoni rolls nonetheless make for a tasty, portable snack. A white yeasted roll stuffed with pepperoni and cheese, people often cart pepperoni rolls to tailgates and cookouts today, but they were likely invented by the wives of Italian coal miners. Country Club Bakery in Fairmont, WV made the first commercial pepperoni rolls, but if you want to make these delicious treats on your own, you won’t regret it. Even better, they’re a great recipe to try for beginners to yeasted rolls and breads, as they have a cold proof in the fridge (meaning it’s easier to control the temperature).
Tips for Making Pepperoni Rolls
While the process for making pepperoni rolls is pretty straightforward, the ingredients suggested are very specific. Each one is specifically listed as it is for a reason – if a variety is not mentioned (i.e. salted versus unsalted butter), you’re fine making a judgment call. But otherwise, make sure you stick to the ingredients as listed. Do not try to make the recipe healthier. Simply enjoy the cheesy, salty, carb-y ride.
Here are the key things to keep in mind when you plan to make these rolls.
- Make sure you use active, dry yeast! The proving and chilling times listed are specific to this type of yeast, and using a different kind could result in gloppy or overly large roll.
- High-quality pepperoni and freshly grated mozzarella di bufala really take this recipe to the next level. You can also use Oaxaca cheese if you can find it near you! But there’s no shame in the pre-shredded game, either.
- Make them ahead of time! Because they’re soft, pepperoni rolls can last a day or two in an airtight container before bringing them to an event.
- I couldn’t suss out in my research whether or not people commonly dip them in marinara, but why on earth wouldn’t you? For a quick marinara, I recommend my pizza sauce recipe.
How to Make Pepperoni Rolls
Pepperoni Rolls
Equipment
- Measuring cups & spoons
- electric mixer (optional)
- rubber spatula
- 2 Medium mixing bowls
- 2 Smaller bowls
- Whisk or fork
- Airtight wrap
- Bench scraper (optional)
- Kitchen scale (optional)
- baking sheet
- Silicone baking mat or parchment paper
- Pastry brush
- Kitchen towel
Ingredients
- 2 packages active dry yeast 4 ½ tsp or 14 g
- 1 c warm water about 100°F
- ¾ c white (granulated) sugar
- ½ cup melted butter
- 1 tsp salt
- 3 eggs, beaten
- 4 c all-purpose flour plus more for preparation
- 6 oz sliced pepperoni
- 8 oz shredded mozzarella
- 1 tsp Italian seasoning blend
- 4 Tbs melted butter (not a typo, you need melted butter twice)
- marinara sauce (optional, for dipping)
Instructions
- Combine yeast and warm water in a large mixing bowl or the bowl of a stand mixer. Let stand for 5 minutes to allow the yeast to "bloom" (it will turn foamy and your kitchen will smell yeasty). If your yeast doesn't bloom, it has either expired or the water was the wrong temperature.2 packages active dry yeast, ¾ c white (granulated) sugar, 1 c warm water
- Stir in the salt, sugar, melted butter, and beaten eggs.½ cup melted butter, 1 tsp salt, 3 eggs, beaten
- Beating slowly and continuously, add in the flour, 1 cup at a time. Pause occasionally to scrape down the sides of the bowl with a rubber spatula. The dough will be sticky when fully incorporated.4 c all-purpose flour
- Place an airtight seal over your mixing bowl, and place in the fridge to chill for 2 hours.
- When the dough has chilled, cover a baking sheet with parchment paper or a silicone mat.
- Generously flour a clean surface, and your clean hands, then turn out the dough onto the floured surface. Knead until the dough is less sticky and easier to handle (about 5 minutes).
- Cut the dough in half repeatedly until you have 16 even pieces, and roll them into rough balls. Keep using flour liberally to address any leftover sticky spots. A kitchen scale helps ensure your dough balls are precisely the same size.
- Flatten a dough ball until it's about ½ an inch thick.
- Sprinkle the dough ball with approximately 1/2 oz of cheese, then top with and 3-6 pepperoni slices (depending on your preference). Place your toppings more to one side.6 oz sliced pepperoni, 8 oz shredded mozzarella
- Roll the disc into a tube, starting with the side with more toppings. Curl the open ends of the tube under until the top is smooth and it's overall ball-shaped. Place each prepared roll onto a baking sheet (about 8 per sheet).
- Cover each baking sheet full of rolls with a kitchen towel and allow to proof another 1 hour (45 minutes in a hot kitchen).
- When the dough is just about proofed, preheat your oven to 375℉. Adjust your oven rack to the center position.
- Mix together the remaining melted butter with Italian seasoning, and brush over the top of each roll.1 tsp Italian seasoning blend, 4 Tbs melted butter
- Bake for 20 minutes at 375°F. Serve with tomato sauce for dipping (recommended, not required!)marinara sauce
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