Description
A West Virginia classic, these homemade pepperoni rolls feature soft, fluffy bread stuffed with savory pepperoni and gooey cheese. Perfect for snacking, lunch, or game day, these handheld delights are a must-try!
Ingredients
Scale
- 4 cups all-purpose flour
- 2 tsp salt
- 2 tbsp sugar
- 1 packet (2 1/4 tsp) active dry or instant yeast
- 1 1/2 cups warm water (110°F – 115°F)
- 1/4 cup olive oil
- 8 oz sliced pepperoni
- 1 cup shredded mozzarella or provolone cheese (optional)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 egg (for egg wash)
Instructions
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Prepare the Dough:
- In a large mixing bowl, whisk together flour, salt, sugar, and yeast.
- Add warm water and olive oil, stirring until a dough forms.
- Knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
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Assemble the Rolls:
- Preheat oven to 375°F (190°C).
- Punch down the dough and divide into 8 equal portions.
- Roll each portion into a small rectangle.
- Layer pepperoni slices and cheese (if using) in the center.
- Sprinkle with garlic powder and Italian seasoning.
- Roll the dough over the filling, pinching the edges to seal.
-
Bake:
- Place rolls on a lined baking sheet, seam side down.
- Brush with egg wash for a golden crust.
- Bake for 18-22 minutes, or until golden brown.
-
Cool & Serve:
- Let the rolls cool slightly before serving.
- Enjoy warm or at room temperature!
Notes
- Store in an airtight container for up to 3 days.
- Can be frozen for up to 3 months—just reheat before serving!
- Add red pepper flakes for extra spice!
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg