I grew up in the Ohio Valley, very near to both WV and PA where these originated. Pepperoni rolls were a school lunch staple. I haven't had one in at least 15 years, but suddenly remembered them and wanted to make a batch for me and a friend.
I made some minor changes to this recipe, I used melted coconut oil in place of the butter and omitted the 3/4 cup sugar because a sweet dough didn't appeal to me. I also brushed the tops with melted butter and garlic salt both before and after baking. This recipe yielded 30 small rolls for me, and I did sprinkle some shredded mozzarella in half of them with the pepperoni. 16 mins at 350° was just right for these. They did not get browned, but were baked through and warm in the center. The dough was fluffy and soft and just perfect. These tasted exactly like I remember them.
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I grew up in the Ohio Valley, very near to both WV and PA where these originated. Pepperoni...