I haven't tried this specific recipe, but the pepperoni roll is definately a local tradition that gets 5 stars in my book (check out the wikipedia page for background info). For those of you not familiar with this cuisine, a common way to serve this is similar to a calzone. The pepperoni roll is typically bigger in size approx 6 inchs in length and 2-3 diameter. Once baked, these rolls can be stored in the refrigerator, frozen or kept on the counter top. When ready to serve, cut open and stuffed with sweet or spicy peppers in sauce (Oliverio's or Dellano's peppers are used locally) and mozerella cheese and then baked in the oven until the cheese is melted (approx 250 for 15 min))

Reviewed On: Nov. 19, 2009

this recipe gave me inspiration for a modified version with stuffed shells ...i finely diced the pear and sauteed them in a tablespoon of butter and 1/4 c white wine..but left the pears with a crunchy consistency... i toasted a cup of walnuts and blended that with a 5 oz package of gorgonzola cheese crumbles in my food processor until smooth.....to each jumbo shell i added approx 1 tbsp of pear mixture and approx 1 tsp of the gorgonzola cheese mixture...baked them in the oven at 250 deg F for ~ 20 min. I made a fresh fennel white wine parm cream sauce and added 1 tsp of torn fresh sage....served 5 shells over wilted spinach and lightly covered in white sauce....

Reviewed On: Nov. 1, 2009

my changes: 1/4 c flat beer instead of warm water....added 1 egg to the recipe.....and soften butter......not melted margarine...i had to tweak the dough consistency by adding little bit of flour and some oil ....let my bread maker do the kneading and allowed 1 rise...before reshaping the dough and baking.....these buns were very soft..any tips on how to make these buns harder?

Reviewed On: Nov. 1, 2009