Pepperoni Rolls

    2 hours 40 mins

    These are the amazingly unique pepperoni rolls found in almost all convenience stores in West Virginia and Southwestern PA. A slightly sweet fluffy dough with spicy pepperoni makes for a delicious treat!

    97 people made this

    Makes: 20 

    • 235 ml warm water (100 degrees F/40 degrees C)
    • 1/2 teaspoon white sugar
    • 7 g active dry yeast
    • 625 g all-purpose flour
    • 150 g white sugar
    • 2 teaspoons salt
    • 2 eggs, beaten
    • 115 g butter, melted
    • 224 g sliced pepperoni

    Prep:25min  ›  Cook:15min  ›  Extra time:2hr rising  ›  Ready in:2hr40min 

    1. Dissolve 1/2 teaspoon sugar in warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.
    2. Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    3. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
    4. Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
    5. Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.
    6. Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.

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    Reviews in English (101)


    I really like the sweetness of the dough in contrast with the pepperoni, Try adding a bit of shredded mozzarella cheese with the pepperoni, and sprinkle a little garlic powder/salt on top of rolls before baking. I also baked them at 375 for 15 min., that seem to do the trick. Sausage and peppers might be a great variation. I'm keeping the dough recipe as a keeper, thanks again  -  03 Mar 2009  (Review from Allrecipes US | Canada)


    I love this recipe. The only things I did differently are the following: I added a little bit of mozzarella cheese to each roll, I cut the sugar in half (hubby didn't like them so sweet, but I thought they tasted good), and I added minced garlic to the dough. None of the changes I made were necessary, but I feel they made the rolls taste better in the end. These pepperoni rolls keep well and warm up well so I appreciate that this recipe makes 20. Fantastic! *Edit: I took another reviewer's advice and brushed the tops of the rolls with egg and sprinkled them with garlic powder and oregano. This made the rolls look so professional. My husband told me that when he took them in to work for his lunch, he had someone ask him where he'd bought them.  -  02 Nov 2010  (Review from Allrecipes US | Canada)


    Wow - this along with Heavenly Hot Dog sauce are West Virginia originals that I'm going to start making here in Canada where I now live. Watch out Canadians! West Virginia culture taking over! and... Let's Gooooooooo Mountaineers!  -  20 May 2011  (Review from Allrecipes US | Canada)