Pepperoni Rolls Recipe (2024)

Ok - WV native here and I'll give you the worlds easiest cheat for this. Buy frozen dinner rolls (we use Rhodes) and let them thaw and rise. Stretch each one out and use either a 2" stick or several slices (my dad was adamant that 7 slices of Hormel sliced pepperoni was needed per roll). Wrap the dough around and place seam-side down to let rise a 2nd time. Once they double(ish) in size bake at 350 for 15-20 minutes until brown. Boom, you've got a pile of junk food deliciousness

Since I don't want to go to the grocery anytime soon due to the pandemic, hmmm, I might just substitute strips of cooked bacon for the pepperoni, or maybe thick ropes of good cheese. Endless variations to be had in this time of necessary creativity. Look forward to when I can try the pepperoni though.

These were delicious. Made recipe as written but added garlic powder and a pinch of kosher salt to the last buttering( after baking). Don’t skip the pre and post bake buttering! Used sliced pepperoni. Two of us ate them all.

A friend asked me to make these for him with chorizo and pepper jack cheese. Aside from that I followed the recipe exactly and they are fantastic and fun to make. I will be making them again with a variety of combinations of sausages (soppresatta, salami, etc.) and cheeses (parmesan, feta, etc.).

Buy frozen dinner rolls (we use Rhodes) and let them thaw and rise. Stretch each one out and use either a 2" stick or several slices (my dad was adamant that 7 slices of Hormel sliced pepperoni was needed per roll). Wrap the dough around and place seam-side down to let rise a 2nd time. Once they double(ish) in size bake at 350 for 15-20 minutes until brown. Boom, you've got a pile of junk food deliciousness

Here’s a trick, if you want an easier dough but still want to make it yourself, use a Easy challah dough. That’s what my family’s been doing for years. Challah is almost foolproof.

My spouse grew up eating Lake Superior Pizza pepperoni rolls from Marquette, MI, & these are close. I added sliced block mozzarella before rolling, may paint some pizza sauce before the pepperoni & cheese next time. I used Hormel slices, 15 to the oz, probably only doing 12 next time.

Love this recipe! Have made it twice now, the dough comes together so easily and so well. Both times I added a little cheese in with the pepperoni (slices of turkey pepperoni work just fine).

Substituted 90 grams of sour dough brioche dough for each yeast version roll. Results were sophisticated enough for the adults. Flavors were best integrated after cooling for four to six hours. Picnics, after school, beach house.

Another native West Virginian here; have been making pepperoni rolls for 55 years for the hunters in my family. After baking, I let them cool and then wrap in plastic wrap (aluminum foil makes too much noise in the woods). Next morning, the men tuck the rolls into their pockets/packs and off they go. These also make a fabulous addition to a picnic/road trip. The more pepperoni you can add, the better! Honestly, thought...they really are BEST warm!

I made these today. In fact, I made them TWICE today! They were easy, fun, and delicious! I used pepperoni slices. These would be perfect to make with children. I followed the recipe exactly and they came out perfect both times. I spent 10 years in West Virginia in the 80s, my hubs is from Los Angeles and had never had a pepperoni roll. He’s a convert now!

Second the recommendation for the Rhodes dinner rolls. They work great!

These were delicious. Made recipe as written but added garlic powder and a pinch of kosher salt to the last buttering( after baking). Don’t skip the pre and post bake buttering! Used sliced pepperoni. Two of us ate them all.

I was just able to score some yeast at the grocery store last week and was wondering what wonders I could make with it. Thanks for this recipe. I can always count on you all to have *just the right thing* on your site! Thanks!

Ok - WV native here and I'll give you the worlds easiest cheat for this. Buy frozen dinner rolls (we use Rhodes) and let them thaw and rise. Stretch each one out and use either a 2" stick or several slices (my dad was adamant that 7 slices of Hormel sliced pepperoni was needed per roll). Wrap the dough around and place seam-side down to let rise a 2nd time. Once they double(ish) in size bake at 350 for 15-20 minutes until brown. Boom, you've got a pile of junk food deliciousness

I live in the northern panhandle of WV. Just outside of Pittsburgh. I've never had a pepperoni roll with sticks. In our neck of the woods it's usually a liberal amount of slices covered with grated mozzarella then rolled up. I've also seen them made more like a calzone. Every version is pretty much delicious. Mancini's in The Strip District in Pittsburgh has great pepperoni rolls. https://www.mancinisbakery.com/our-story/

Meaning no offense, those rolls don't look much like the originals--they look flatter, denser. When I first saw them I thought they were fried rolls. The dough might need a bit more enriching; enriched doughs make breads more 'shelf stable' like packaged breads. Personally I'd use milk and butter instead of water and oil (and a tad bit more butter & sugar). I'd try a recipe for enriched dough for the rolls and add the pepperoni. Enriched doughs are tender and usually brown nicely on their own.

In Fairmont, pepperoni rolls were often sliced open and served warm with chili and cheese for an added touch.