Back and forth we sway like branches in a storm...

I grew up in West Virginia and am assured fellow West Virginians will accede when I say pepperoni rolls are a scrumptious delight. An elementary concept pepperoni (occasionally cheese and peppers) encased in bread. I was raised in Buckhannon, a small town approximately 40 minutes outside Fairmont, the birthplace of the pepperoni roll in 1927.  The pepperoni roll was invented by Giuseppe "Joseph"  Argiro at the Country Club Bakery in Fairmont. The rolls originated as a lunch option for the coal miners of north-central West Virginia in the first half of the 20th century. Pepperoni rolls do not need to be refrigerated allowing them to be readily packed in coal miners lunches. Pepperoni and other Italian foods became popular in north-central West Virginia in the early 20th century, when the booming mines and railroads attracted many immigrants from Italy. There are countless methods for creating these treats. I have combined qualities from my two childhood favorites. The local doughnut shop makes homemade rolls, and they grind the pepperoni. A small convenient store that is no longer open also made homemade rolls, and their dough was ever so slightly sweet. I have chosen to combine these to create what I believe is the perfect pepperoni roll. I wish that you find this clandestine delicacy to be extremely satisfying. 

Pepperoni Rolls

2 C all purpose flour

2 C bread flour

1/4 C sugar

1/3 C shortening

1 t salt

1 C water warmed

1/2 C milk warmed

2 packages rapid rise yeast

20 oz stick of pepperoni

4-8 oz hot pepper cheese*

Mix flours, sugar, shortening, salt, water, milk and yeast. Place in an oiled bowl, cover and allow to rise until double in size.

While dough is rising, cut pepperoni into large chunks. Place pepperoni in food processor (I reccommend doing this in batches). Pulse until finely ground.

Preheat oven to 375 degrees. Divide dough into approximately 20-22 pieces. Take one piece at a time and flatten into a circle. In the center of the circle place 2 T ground pepperoni and roughly 1 oz of cheese (if using). Fold over and tuck in sides. Make sure the roll is sealed tightly. Place seem side down on a baking sheet. Repeat. Bake for 10-12 min or until golden.

* These rolls may be made with or without cheese. If you are using hot pepper make sure it is soft so that it melts. Mozzarella is also a good option if you do not want them spicy. Peppers such as jalapenos or banana may also be added to the rolls.

Until tomorrow...Peace.