Easy West Virginia Pepperoni Rolls
by BigOvenEditorial
Pepperoni Rolls, the state food of West Virginia, originated as portable lunches for the coal miners critical to the state's early history. Today, Pepperoni Rolls are still commonly served and enjoyed at West Virginia restaurants. While traditionally made with soft country rolls, our version of the Pepperoni Roll is made with refrigerated pizza dough for a quick and easy snack!
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INGREDIENTS
- 1 roll Refrigerated pizza or French bread dough
- 1/4 lb Pepperoni slices
- Flake salt
- Cracked black pepper
INSTRUCTIONS
1. Preheat oven to 350 degrees and spray a cookie sheet with nonstick cooking spray.
2. Unroll dough. Cut in half lengthwise, then cut into thirds widthwise, creating six equally sized rectangles of dough.
3. Layer pepperoni in a line on each dough rectangle, slightly off-center, lengthwise. Taking the edge closest to the pepperoni, gently fold and roll the dough, rolling up the pepperoni inside. This should form a swirl pattern if you look at it from either end.
4. Pinch the end of the dough together to seal, then tuck them under, making a "Swiss roll" of dough and pepperoni.
5. Using a sharp knife, carefully score the top of the roll with three diagonal lines. Do not cut completely through the dough. Dust the top of each roll with salt and black pepper.
6. Place on prepared baking sheet and bake for 20-23 minutes, or until lightly golden brown. Remove from the oven and let cool. Seal in a plastic bag and refrigerate for up to a week.
NOTES
While deli pepperoni slices cut at level 1 or 2 are ideal, small precut pepperoni slices work great. You can also try this with crescent roll dough, or any homemade yeasted dough. Try mixing things up by using different types of cured meat, like soppressata or salami, and dust the dough with different seasonings, like Everything Bagel, sesame seeds, or minced garlic and butter.
BigOvenEditorial
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (19g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 93 | ||
| Calories from Fat: 75 (81%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.3g | 11 % | |
| Saturated Fat 2.8g | 14 % | |
| Monounsaturated Fat 3.2g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 19.8mg | 6 % | |
| Sodium 312.4mg | 11 % | |
| Potassium 52.7mg | 1 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 4.3g | 6 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 93
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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