"These are the amazingly unique pepperoni rolls found in almost all convenience stores in West Virginia and Southwestern PA. A slightly sweet fluffy dough with spicy pepperoni makes for a delicious treat!" — kaoscarson
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warm water (100 degrees F/40 degrees C)
1 (.25 ounce) package
active dry yeast
1 (8 ounce) package
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
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.
I love this recipe. The only things I did differently are the following: I added a little bit of mozzarella cheese to each roll, I cut the sugar in half (hubby didn't like them so sweet, but I thought they tasted good), and I added minced garlic to the dough. None of the changes I made were necessary, but I feel they made the rolls taste better in the end. These pepperoni rolls keep well and warm up well so I appreciate that this recipe makes 20. Fantastic!
*Edit: I took another reviewer's advice and brushed the tops of the rolls with egg and sprinkled them with garlic powder and oregano. This made the rolls look so professional. My husband told me that when he took them in to work for his lunch, he had someone ask him where he'd bought them.
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.
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!
GREAT RECIPE! I'm from WV, so I eat these all the time from the store, but it's much better having them homemade. I didn't put it as much sugar as it called for, but other than that, I left everything the same. I did add a bit of garlic and oregano to the dough and put in a little mozzarella cheese between the pepperoni!
Yummy, yummy!! I made these in my bread maker, cutting the sugar to 2/3 cup for the dough & adding smoked provolone to the filling, & they were fantastic! The whole family loved them & they were gone in no time! Will make these again & again.
Originally from the 'Burgh, and when I asked my 28 yr old son what food he wanted for his birthday, he said "Pepperoni rolls like you used to make". Since I had lost the recipe, I luckily found yours!! I did make just a couple tiny alterations-not with the dough! Just in using a small block of mozzarella on top of the pepperoni & a sprinkle of garlic powder; then after sealing, in a small bowl I placed 4 slices of pepperoni & a couple tbl. of butter and microwaved it till it infused the melted butter with the pepperoni. I then brushed that on top of the rolls, sprinkled with alittle garlic powder & popped in the oven. After baking I brushed them again with the "pepperoni butter" and I have to say they were GONE in minutes. So fast that I had to make another batch! Thanks!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 93
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