Search thousands of recipes reviewed by home cooks like you.

Pepperoni Rolls

Pepperoni Rolls

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    2 h 10 m
kaoscarson

kaoscarson

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.
  2. Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
  4. Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  5. Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.
  6. Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.
  7. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

BLUX
54

BLUX

3/4/2009

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

Ettare
46

Ettare

11/12/2010

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.

carraz
40

carraz

6/2/2009

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.

More reviews

Similar recipes

ADVERTISEMENT