West Virginia Pepperoni Rolls
User Reviews
4.7
West Virginia Pepperoni Rolls
Description
This recipe for West Virginia Pepperoni Rolls begins by activating dry yeast in warm water, then mixing in melted butter, eggs, sugar, salt, and flour to create a sticky dough. The dough is covered and refrigerated for at least two hours for a slow, cold rise that develops flavor. Once chilled, the dough is kneaded lightly to reduce stickiness and then divided into 18 pieces. Each piece is rolled out to about half an inch thick, filled with pepperoni slices and Oaxaca or mozzarella cheese, then rolled and sealed at the ends to encase the filling fully. The rolls are arranged on a baking sheet to prepare for baking.
The rolls bake to a soft golden brown exterior housing melted cheese and pepperoni inside, creating a handheld savory snack or meal component. The refrigeration steps and gradual yeast activation help develop a tender yet rich dough texture. These rolls can be served warm for the best flavor and melted cheese experience.
This recipe notes that the nutrition information is an estimate depending on ingredient brands and quantities used. The rolls are suitable for lunch boxes or snacks and make a filling, portable option due to the enclosed filling and soft bread.
Ingredients
- 2 packages yeast dry
- 1 cup water warm
- 4 cups flour plus extra for forming rolls
- 3/4 cup sugar
- 1 teaspoon salt
- 3 egg
- 1 pepperoni 6 ounce package
- 10 ounces Oaxaca cheese or mozzarella cheese
- 1/2 cup butter melted
Instructions
- Combine yeast and warm water in a large mixing bowl. Leave for 5 minutes until you see foaming action. Water that's too hot will kill the yeast (you can tell because there will be no foam).
- Stir in melted butter, salt, sugar, and eggs.
- Slowly incorporate flour, one cup at a time, until all four cups are mixed into the dough. The dough should be sticky and hard to stir.
- Cover bowl and refrigerate for at least two hours.
- Spread a generous amount of flour on counter or large cutting board. Knead dough on the counter to work in a bit more flour, until the dough is not so sticky.
- Cut dough in half evenly, the cut each of those halves in half again. Repeat until you have 18 rolls.
- Flour the counter again.
- Roll each ball of dough, then flatten until about 1/2 inch thick. The diameter should be about the size of the palm of your hand.
- Place cheese and pepperoni on one side, then roll. Pinch ends to seal.
- Lay pepperoni rolls on a cookie sheet covered with a non-stick silicone baking mat, about 6 per tray. Cover each tray with a dish towel and let rise 45 minutes - 1 hour.
- Before baking, brush the rolls with melted butter.
- Bake for 18 minutes at 375°F.
Notes
- Nutrition information is approximate and will vary based on ingredients and quantities used.
- Use warm water for activating yeast, avoiding temperatures that are too hot to prevent killing the yeast.
- Chilling the dough for at least two hours enhances flavor and dough texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18rolls
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 56mg | 19% |
| Sodium | 492mg | 21% |
| Potassium | 73mg | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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