Pepperoni Rolls

Six years ago, in October 2007, MDS and I traveled to West Virginia to meet the PFT family. While in Clarksburg and Morgantown, we were treated to good company and excellent food. We had an amazing dinner at Julio's in Clarksburg. Then, we spent a beautiful Saturday in Morgantown watching the Mountaineers beat Mississippi State.

Tailgating at West Virginia University is unique. Having spent my undergraduate years at Illinois during a bleak time for its football program, I was not prepared for the WVU experience. In Morgantown, tailgating is a full day and night experience and may or may not include burning couches. And, most surprising to me, tailgating is even done during halftime. Yes, many fans leave the stadium during halftime to head to their tailgating location before returning inside for the second half. I am not sure that I had ever been to a sporting event with in and out privileges.

It was during this day of tailgating that I was introduced the the West Virginia delicacy: the pepperoni roll. The classic West Virginia version of sticks of pepperoni surrounded by soft bread could not be simpler. Just wrap a few sticks of pepperoni in bread dough and bake. But, in this case, the whole is greater than the sum of its parts. While baking, the fat from the pepperoni seeps into the bread; thus, turning bread and pepperoni into a pepperoni roll. The classic recipe calls for soft white bread to be formed into about a five-inch roll around the sticks of pepperoni. But, there are variations. For example, other types of bread could be used. I have made pepperoni rolls with semolina dough. If you are in a hurry, you could use refrigerated pizza dough or cans of crescent roll dough. At Freddy's in Cicero, Illinois, they make a pepperoni roll using a crusty bread. As for pepperoni, pre-sliced pepperoni also works well. Some folks add cheese. The size of the roll could be smaller, or larger, if you want. The origin of the pepperoni roll, much like the pasty, is in the need for coal miners to have an easy to eat lunch. Because the pepperoni roll is such an easy to take along and eat meal, it makes a for a great tailgate food.

Pepperoni Rolls

• Dough
• 8 ounces pepperoni

Prepare bread dough according to recipe until the point of forming the dough into the final shape. Divide the dough into small fist-shaped balls. Mom's bread recipe will yield about 8-10 rolls. Roll out the dough into a five inch circle until about a quarter to a half inch thick. Place pepperoni into the center and roll the dough around the pepperoni. Place the rolls, seam side down, onto a greased baking sheet. Allow the rolls to rise for about 30 minutes.

Preheat the oven to 350. Bake the rolls for about 20 to 25 minutes, or until the bread is done. Enjoy!