I have made a pepperoni roll before, but I just discovered that there is actually something more to this pepperoni roll besides being delicious. It turns out it is a popular snack in West Virginia and Western Pennsylvania and sold at convenience stores. The coal miners used to take them as their lunch since they did not need to be refrigerated and could be easily packed.
The classic pepperoni roll consists of fairly soft white yeast bread rolled up with pepperoni in the middle and is eaten as a snack or main lunch dish either at room temperature or slightly warm. It is also sometimes called pepperoni bread.
Most pepperoni rolls recipes that I have come across call for frozen Rhoades bread and include cheese. I like the idea of including cheese, but I really wanted a homemade bread not frozen. So I searched and searched for a homemade bread version. When I found a bread recipe that I liked, I used it along with the assembly from a recipe that I had previously made and enjoyed. The results are a delicious pepperoni roll with cheese and homemade bread.
Pepperoni Roll
Ingredients:
- 8 ounces warm water
- 1 rounded teaspoon active dry yeast
- 2 tablespoons olive oil
- 13 ounces bread flour
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- pinch fresh ground black pepper
- 2 tablespoons grated Parmesan cheese
- turkey pepperoni
- mozzarella cheese, shredded
- Parmesan cheese, shredded
- olive oil
- In the bowl of a stand mixer pour in warm water and sprinkle yeast over top. Let sit for 5 minutes or until yeast foams.
- Add in olive oil, bread flour, garlic powder, Italian seasoning, black pepper and Parmesan cheese.
- Using dough hook, turn mixer on to medium low and knead until dough comes together and is smooth and elastic.
- Remove dough and spray bowl with cooking spray. Return dough to bowl and cover with a clean kitchen towel and let rise for 1 1/2 to 2 hours or until doubled in size.
- Once dough has doubled in size punch it down and roll out into approximately a 12x15 inch rectangle.
- Lay pepperoni down covering the entire dough surface.
- Sprinkle mozzarella cheese over top and then sprinkle with Parmesan cheese.
- Starting at one of the long sides tightly roll up the dough.
- Place the roll seam side down on a greased baking sheet and brush with olive oil.
- Cover with clean kitchen towel and let rise for about for about 35-45 minutes.
- Preheat oven to 375º F.
- Bake pepperoni roll for 15-25 minutes or until roll is golden brown.
- Cool completely before slicing and serving.
Serves: 4
Calories: 692
Total Fat: 27.5g
Saturated: 11g
Polyunsaturated: 1.3g
Monounsaturated: 10.3g
Trans: 0g
Cholesterol: 88.6mg
Sodium: 1,109.3mg
Potassium: 149.7mg
Total Carbs: 69.9g
Dietary Fiber: 1.8g
Sugars: 0.5g
Protein: 37g
Vitamin A: 12%
Vitamin C: 0.1%
Calcium: 35.2%
Iron: 25.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Pastry Chef Online and What About Pie.
