The Best West Virginia Pepperoni Pizza Rolls – This classic Mediterranean recipe features spicy slices of hot peppers and sticky mozzarella cheese baked together in a fluffy roll made from homemade pizza dough.
Classic West Virginia Pepperoni Rolls
Do you know these simple foods that will take you back to childhood in an instant? One bite and BOOM, you look little she Eat your favorites like PB&J, ice cream cones, chicken nuggets … And for me, pepperoni rolls.
My grandmother lived in West Virginia when I was growing up, so we would drive across the country every summer to visit her. Hot pepper rolls are a big deal in West Virginia, in fact, they are the official state dinner! Eating warm, fluffy buns filled with hot peppers is one of the many memories I associate with my grandma. Seriously, they were served around any local baker and dinner in their little 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 covered with slices of. filled spicy, hearty Hot peppers and mozzarella cheese. They are buttered and baked – similar to a filled crust pizza, but portable.
In addition, these classic pepperoni rolls are perfect for go ahead and freeze. Simply warm up quickly and enjoy at any time as a snack, starter or lunch!
Ingredients you need
Our version of the pepperoni rolls does not differ from the traditional snack. You are with a. made 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 which is made up of easy-to-find pepperoni slices swirling through the center.
To prepare classic pepperoni rolls you will need:
- Dry active yeast – to get the perfect fluffy pizza-like texture
- Warm water – warm enough to activate the yeast, but not hot
- Granulated sugar – indispensable for a spicy dough
- All-purpose flour – Recommended as the best flour for soft homemade dough
- Eggs – adds fullness and helps the dough rise
- salt – just a pinch
- Hot peppers – cut
- Mozzarella cheese – shredded
- Garlic powder – to give the pepperoni rolls their Italian flavor
- Melted butter – to brush the tips
How to make homemade pizza dough
The first step to the amazingly thickest, toughest and cheesiest, warm, delicious pepperoni rolls is, make the pizza dough.
- Provide an electric blender with a bread hook. Add the yeast, lukewarm water and sugar to the bowl. Let the yeast bloom (foam) for 10 mins while you collect the remaining ingredients.
- Then turn on the mixer and add flour, eggs and salt. Let the mixer “knead” the dough for 5 minutes.
- Cover the bowl with plastic wrap and let the dough rise until it has doubled. About 2 hours.
- Tip the dough onto a well-floured work surface. Knead the dough into a block shape and cut into 20 equal pieces.
When you are ready to get roll (Do you see what I did there?), Lay out three baking trays and line them with parchment paper. Preheat the oven to 375 degrees F.
Then sprinkle the pieces of dough with garlic powder. One at a time, squeeze each piece and stretch it into one 6 inch circle.
How to make pepperoni rolls
Sprinkle 2-3 tablespoons of grated mozzarella cheese over each circle.
Next, spread 6 slices of hot peppers on one side of the batter.
Stretch and roll the Pepperoni side first, to the other side. See the photo below for reference.
As you get near the edge, tuck the ends under to seal the cheese. Place the buns seam side down on the baking sheet.
Get the Full (Printable) Recipe for West Virginia Pepperoni Rolls + VIDEO below. Enjoy!
Once all of the pepperoni rolls are filled and stowed away, spray several sheets of plastic wrap with nonstick spray and cover the rolls. Make her stand up for someone else 30 minutes.
Just before baking, carefully spread melted butter over the top of each pepperoni roll.
Cheek for 15-20 minutesuntil they are golden brown and lightly browned.
Serve the West Virginia style hot pepper rolls, either on its own or with sauces for dipping.
Recipe tips and variations for pepperoni rolls
- This recipe does 20 rolls. To cut the pizza dough into even portions, I usually cut it into 5 equal pieces and then cut each piece into 4 equal pieces.
- When rolling up the pepperoni rolls, make sure that the Thin dough in the rollwhile the outer batter remains a little thicker. This allows the middle with the filling to cook just as evenly as the unfilled ends.
- If you prepare these rolls in the colder months, let the dough rise in the warmest part of your house (usually the room that gets the most sunlight). You can also put the dough in the oven with the lights on – not with the oven on – as this will help create a slightly warmer environment.
- Not in the mood for hot peppers? You can omit it and add more mozzarella, swap it with thin pieces of cooked and sliced chicken breast, cooked bacon, prosciutto, or just any ingredient you want. Just be sure everything you cram into your buns is not moisture intensive (e.g. avoid mushrooms, zucchini, tomatoes, or other vegetables / fruits that release juices when cooked) or you will end up with a big mushy mess.
- Feel free halve or double the recipe to make as many buns as you want! They’re great to prepare in advance and freeze for later. Read on for tips on freezing and warming up.
frequently asked Questions
Certainly! If you’re short on time, you can use it 2 pounds frozen (thawed) bread or pizza dough instead.
Serve warm rolls with a side dish of zesty marinara sauce or ranch dressing (if you’re a true southerner) for dipping.
Homemade pizza rolls with hot peppers keep well in the refrigerator for up to 4-5 days. Allow them to cool completely before transferring them to an airtight container and storing them.
These buns make fabulous frozen snacks! You can freeze before baking, then defrost and bake according to the instructions or freeze after baking and reheat later. The rolls must be at room temperature and then zip up to in an airtight plastic bag. be kept 3 months. To warm up, let the pepperoni rolls thaw overnight in the refrigerator: Then bake according to the recipe for full pepperoni rolls if you have frozen the dough without baked. For rolls that have already been baked, simply bake them warm in the oven, microwave or toaster.
Looking for more retro snack recipes?
Recipe for West Virginia Pepperoni Rolls
This classic West Virginia pepperoni roll recipe features flavorful slices of hot peppers and sticky mozzarella cheese baked in soft homemade pizza batter. They’re a delicious snack that’s perfect for dipping in your favorite sauces and freezing for later!
Servings: 20th roll
Provide an electric blender with a bread hook. Add the yeast, lukewarm water and sugar to the bowl. Let the yeast bloom (foam) for 10 minutes.
Then turn on the mixer and add flour, eggs and salt. Let the mixer “knead” the dough for 5 minutes.
Cover the bowl with plastic wrap and let the dough rise until it has doubled. About 2 hours.
Tip the dough onto a well-floured work surface. Knead the dough into a block and cut into 20 equal pieces. (I usually cut it into 5 equal pieces and then cut each piece into 4 equal pieces.)
Lay out 3 baking trays and line with baking paper. Preheat the oven to 375 degrees F.
Sprinkle the pieces of dough with garlic powder. One at a time, squeeze each piece and stretch it into a 6 inch circle. Scatter 2-3 tablespoons of mozzarella cheese over the circle. Arrange 6 slices of hot peppers on one side of the batter.
Stretch and roll the pepperoni side to the other side first. Try to keep the dough inside the roll thin while leaving the outside dough a little thicker. As you get near the edge, tuck the ends under to seal the cheese. Place the buns seam side down on the baking sheet.
Once all of the pepperoni rolls are filled and stowed away, spray several sheets of plastic wrap with nonstick spray and cover the rolls. Let them go for another 30 minutes.
Gently brush melted butter over the top of each pepperoni roll. Bake for 15-20 minutes until golden brown. Serve warm.
These buns make fabulous frozen snacks. You can freeze before baking, then thaw and bake, or freeze after baking and reheat later. The rolls must be at room temperature and then zip up to in an airtight plastic bag. be kept 3 months. To warm up, let the pepperoni rolls thaw overnight in the refrigerator: Then bake according to the recipe for full pepperoni rolls if you have frozen the dough. Or simply bake rolls that have already been baked in the oven, microwave or toaster until they are warm.
Portion: 1roll, Calories: 285kcal, Carbohydrates: 25thG, Protein: 11G, Fat: 16G, Saturated fatty acids: 8thG, Polyunsaturated fat: 1G, Monounsaturated fatty acids: 5G, Trans fats: 1G, Cholesterol: 67mg, Sodium: 509mg, Potassium: 89mg, Fiber: 1G, Sugar: 5G, Vitamin A: 331IE, Vitamin C: 1mg, Calcium: 126mg, Iron: 2mg
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