Entree: United States – Appalachian United States (West Virginia) – West Virginia Pepperoni Roll

Serving Size: 6

Approximate Time

Prep 45 min

Cook 22 min

Additional 1 hr 10 min

Total 1 hr 50 min

Ingredients

- For the dough:
  - 3 1/2 cups (420 g) all-purpose flour
  - 2 1/4 tsp (7 g) active dry yeast (1 packet)
  - 1 cup (240 ml) whole milk, warmed to 105–115°F (40–46°C)
  - 1/4 cup (60 ml) warm water (about 105–115°F / 40–46°C)
  - 1/4 cup (50 g) granulated sugar
  - 1 tsp (6 g) fine salt
  - 3 tbsp (45 g) unsalted butter, softened
  - 1 large egg (approx. 50 g), lightly beaten (for dough)
- For filling and finish:
  - 6 pepperoni sticks, approx. 1.25 oz (35 g) each (total ~7.5 oz / 212 g)
  - 6 oz (170 g) shredded part-skim mozzarella (optional; authentic rolls sometimes omit cheese)
  - 1 egg + 1 tbsp (15 ml) water, beaten for egg wash
  - 1 tbsp (15 ml) melted butter or olive oil to brush after baking
- Quick dressed salad to complete the entree:
  - 5 oz (140 g) mixed salad greens
  - 1 cup (150 g) cherry tomatoes, halved
  - 3 tbsp (45 ml) olive oil
  - 2 tbsp (30 ml) red wine vinegar
  - 1 tsp (4 g) Dijon mustard
  - 1/2 tsp (2.5 g) granulated sugar or honey (optional)
  - Salt and freshly ground black pepper to taste

Instructions

Short Description:
A warm, soft white-roll baked around a full stick of pepperoni — a classic West Virginia comfort-food main course, served hot with a simple dressed salad. The roll uses enriched bread dough for a pillowy crumb and a crisp golden crust.

Regional Notes:
This West Virginia version emphasizes soft, enriched bread dough wrapped around individual sticks of pepperoni (rather than chopped pepperoni or only slices) and is commonly eaten hot as a main dish. Unlike northern or urban sandwich variants, the filling is simple and portable, reflecting its origins as a miner's lunch.

1. Prepare yeast: whisk the warm milk, warm water, and sugar in a small bowl until sugar dissolves. Sprinkle the yeast over the surface, stir gently, and let sit 5–8 minutes until foamy.
2. Mix dough: in a large bowl or stand mixer fitted with a dough hook, combine 2 cups (240 g) of the flour and the salt. Add the foamy yeast mixture, softened butter, and the beaten egg. Mix until combined.
3. Knead and adjust flour: gradually add remaining flour, about 1/4 cup (30 g) at a time, until a soft, slightly tacky dough forms. Knead by hand 6–8 minutes or in the mixer on medium-low for 4–6 minutes until smooth and elastic.
4. First rise: shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–75 minutes.
5. Divide and shape: punch dough down, turn onto a lightly floured surface, and divide into 6 equal pieces (about 3.5–4 oz / 100–115 g each). Flatten each piece into a roughly 6x4-inch (15x10 cm) rectangle.
6. Fill rolls: place one pepperoni stick lengthwise near one edge of each rectangle. If using mozzarella, sprinkle about 1 oz (28 g) shredded cheese alongside the pepperoni stick. Fold the long sides of dough over the pepperoni, seam side down, and pinch ends and seams closed so pepperoni is fully enclosed. Roll gently to form a smooth log.
7. Second rise: place rolls seam-side down on a parchment-lined baking sheet, spacing them 1–2 inches (2.5–5 cm) apart. Cover loosely and let rise 30–40 minutes until puffy.
8. Preheat oven and egg wash: while rolls rise, preheat oven to 375°F (190°C). Brush each roll with the beaten egg wash.
9. Bake: bake rolls on the middle rack 18–22 minutes, rotating the pan once, until evenly golden brown. Remove from oven and immediately brush tops with melted butter or olive oil for a softer crust.
10. Make salad and serve: whisk together olive oil, red wine vinegar, Dijon mustard, and sugar (if using); season with salt and pepper. Toss greens and cherry tomatoes with dressing. Let rolls cool 5 minutes, then serve warm with the dressed salad alongside for a complete entree.