Reviewed: Nov. 19, 2009

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))

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luv2cuk

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Reviewed: Nov. 10, 2009

I wish I could give this 4.5 stars--it is almost a 5 star recipe as written, but a couple things take it down a bit. I reduced the sugar from 3/4 c. to 1/2 c. (and half of that I used Splenda). It was still too sweet for me, I guess I absolutely don't like sweet bread with pepperoni! There is also what I have to assume is an error in the recipe in that there is no 2nd rise time given. Sure it'll WORK without the 2nd rise, but you aren't going to get a soft fluffy bread roll with pepperoni in it, and maybe you aren't even supposed to. But, I couldn't take that risk, so I let mine rise a 2nd time til doubled. They baked up beautifully (my pic will show them very brown, because I used half whole wheat). I was very pleased with the dough, I found it excellent to work with, a nice elasticity to it for shaping. As far as the flavor of this bread goes, I think the missing ingredient is corn meal. I think there should be less sugar, and a bit of cornmeal added (which has its own sweetness, being corn.) I may try it that way sometime and update if I do :)

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 28, 2009

These rolls are amazing. They are just like the ones I used to get before school in high school from a little local bakery in Maryland. The dough is a a little sweet and balances the pepperoni perfectly. I make them for parties frequently and everyone loves them!

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loobyloo

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Reviewed: Jun. 30, 2009

These were okay, not great. I was hoping for a more chewy dough. To me, it was too sweet and too heavy. I will keep searching.

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cabinkat

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Reviewed: Apr. 15, 2009

YUM! I subbed 1 cup of spelt flour and used slightly less sugar..probably about 2/3 cup. I had a nice spicy imported pepperoni that I sliced and quartered, and I also added shredded mozzarella. We loved them and will make again soon, probably trying some garlic in the dough next time. Update: made these for the 2nd time last weekend. I added garlic to the dough and ground my pepperoni in the food processor rather than using sliced. We loved it. My husband's son is already requesting them again, so these will end up in the regular rotation.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Mar. 20, 2009

Very good dough! I will definately be keeping this one. I made mine with garlic powder and oregano on top before baking and turned out wonderful. The only change I made was to cook at 375, like the others and works great! Maybe next time I will try and make small pizza bites out of this recipe. Thanks!

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pilotchef_az

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Reviewed: Mar. 10, 2009

These rolls were very easy to make, and my family really enjoyed them. After I started making them, I realized I was out of white sugar, so I used about 1/2 cup brown sugar instead. I also replaced 1 1/2 cups of the white flour with whole wheat. The only problem I had was making the dough into round balls with all the pepperoni inside. I ended up using three pieces in each instead of six, which wasn't enough. If I make them again, I will use six pieces! Thanks for the good and easy recipe!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Mar. 4, 2009

We live in SE NC and my son has been begging for these (he has them every time we visit family in WV). I made them tonight, used turkey pepperoni in a few for me, and they were awesome. Thank you so much for submitting this recipe, it's a keeper here!

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Big Al

Cooking Level: Professional

Home Town: Spencer, West Virginia, USA

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Reviewed: Mar. 3, 2009

I really like the sweetness of the dough in contrast with the pepperoni, Try adding a bit of shredded mozzarella cheese with the pepperoni, and sprinkle a little garlic powder/salt on top of rolls before baking. I also baked them at 375 for 15 min., that seem to do the trick. Sausage and peppers might be a great variation. I'm keeping the dough recipe as a keeper, thanks again

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BLUX

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Reviewed: Feb. 27, 2009

I put a layer of ranch dressing followed by chopped peperoni and mild pepper rings. Rolled, cut, let rise, and cook.

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mama cooks

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Reviewed: Feb. 23, 2009

I have been long looking for a pepperoni rolls recipe. We are from PA and pepperoni rolls are so popular out there. These turned out lovely just needed a little more time baking. I skipped the sugar and salt in the dough and added a little cheese in between the pepperoni. turned out beautiful. Love them. Thanks for a great recipe.

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Weber

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Reviewed: Feb. 21, 2009

My husband is from PA, and he raves about the "pepperoni balls" they sell there. So I was very excited to find this recipe, and he said it sounded just like them. We both thought these were very good, but he said they didn't taste at all like the ones he ate all the time growing up. When I cooked for 16 min. and the tops were barely golden, like the recipe says, they were still a bit doughy inside. I put them back in the oven for a few more minutes and they were fine.

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