West Virginia Pepperoni Rolls Recipe Video

Why We Love This Pepperoni Rolls Recipe

You know those simple foods that instantly bring you back to childhood? One bite and BOOM, you are looking at little you chowing down on your favorites like PB&J, ice cream cones, chicken nuggets… And, for me, pepperoni rolls. Growing up, my grandmother lived in West Virginia, so every summer we would drive across the country to visit her. Pepperoni Rolls are a big deal in West Virginia, in fact, they are the official state food! Eating warm, fluffy, and cheesy pepperoni-stuffed rolls is one of the many memories I associate with my granny. Seriously, they were served at every local bakery and diner in her small town. What makes these snacks so memorable is how simple yet amazingly satisfying they are. Soft homemade bread or pizza dough is rolled out and filled with slices of spicy, savory pepperoni and mozzarella cheese. They’re brushed with butter and baked – similar to a stuffed crust pizza but portable. Plus, these classic pepperoni rolls are perfect to make ahead and freeze. Just quickly reheat and enjoy as a snack, appetizer, or lunch anytime!

Ingredients You Need

Our version of pepperoni rolls doesn’t deviate from the traditional snack. They are made with a classic pizza dough recipe, plus just a few additional key ingredients. It should be noted that some West Virginia Pepperoni Rolls are made with pepperoni sticks inside. However, I like this method, made with easy-to-find pepperoni slices, that swirl through the center. To make classic Pepperoni Rolls, you need:

Dry active yeast – to get that perfect fluffy pizza-like texture Warm water – warm enough to activate the yeast but not hot Granulated sugar – essential to make a flavorful dough All-purpose flour – recommended as the best flour for soft homemade dough Eggs – adds richness and helps the dough rise Salt – just a pinch Pepperoni – sliced Mozzarella cheese – shredded Garlic powder – to give the pepperoni rolls that Italian-inspired taste Melted butter – to brush the tops

How to Make Homemade Pizza Dough

The first step towards the most amazingly thick, chewy and cheesy, warm, delicious pepperoni rolls is to make the pizza dough.

How to Make Pepperoni Rolls

Pepperoni Roll Tips and Tricks

This recipe makes 20 rolls. To cut the pizza dough into even portions, I usually cut it into 5 equal pieces, then cut each chunk into 4 equal pieces. When rolling up the pepperoni rolls, try to keep the dough inside the roll thin, while leaving the exterior dough a little thicker. This is so the middle with the filling is able to cook as evenly as the non-filled ends. If you are making these rolls during the colder months, proof the dough in the warmest place possible in your house (usually the room that gets the most sunlight). You also can put the dough in the oven with the light on – not the actual oven turned on – as this will help create a slightly warmer environment. Not into pepperoni? You can leave it out and add more mozzarella, swap with thin pieces of cooked and sliced chicken breasts, cooked bacon, proscuitto – or just about any ingredient you prefer. Just be sure that whatever you stuff into your rolls is not moisture-heavy (i.e. avoid mushrooms, zucchini, tomatoes, or other veggies/fruits that release juices when cooked) or you’ll wind up with a big soggy mess. Feel free to halve or double the recipe to make as many rolls as you like! They are great to make in advance and freeze for later. Keep reading for tips on how to freeze and reheat.