West Virginia Pepperoni Rolls with Mozzarella and Brown Sugar Dough
These classic West Virginia pepperoni rolls feature a tender, slightly sweet bread dough wrapped around savory pepperoni and melted mozzarella cheese. Perfect for lunch boxes, picnics, or game day snacks, this Kanawha County Schools recipe creates golden-brown rolls with a soft interior and crispy exterior. The brown sugar in the dough adds a subtle sweetness that perfectly balances the smoky pepperoni and rich cheese filling.
Ingredients
- 1 ⅝ cups warm water
- ½ tablespoon instant yeast
- 2 tablespoons extra virgin olive oil
- 1 ¼ pounds all-purpose flourbread flour1:1texture
creates chewier texture
- 2 tablespoons brown sugar
- ½ pound pepperoni, slices or chunks
- ½ pound mozzarella cheese, shredded
- ½ tablespoon salt
- cooking spray
Instructions
- 1
Mix warm water, brown sugar and yeast in a medium bowl and let sit for ten minutes until yeast is dissolved completely
- 2
Combine flour, olive oil and salt in a large bowl, add the water mixture and mix well until you have a soft dough
- 3
Knead the dough on a lightly floured surface for about five minutes until smooth and elastic
- 4
Place dough into an oiled bowl and let rise for one hour or until doubled in size
- 5
Preheat oven to 375 degrees Fahrenheit while dough rises
- 6
Punch down risen dough and roll out into a 10x16 inch rectangle on a lightly floured surface
- 7
Layer pepperoni and cheese over the entire rectangle, leaving about 1/2 inch uncovered border on all sides
- 8
Starting at one long edge, roll up the dough into a log shape, tucking in the ends
- 9
Place log onto a greased baking sheet and bake for 30 minutes or until golden brown on top
- 10
Let cool before slicing into individual rolls
Tips
Make sure your water is warm but not hot to avoid killing the yeast - it should feel comfortable on your wrist.
Don't overfill with pepperoni and cheese or the rolls may burst open during baking.
Let the rolls cool completely before slicing to prevent the cheese from oozing out.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be assembled and refrigerated overnight before baking. Bring to room temperature before baking.
Serve warm or at room temperature. Great for packed lunches or picnics.
Common Mistakes
Use warm, not hot water to avoid killing the yeast
Don't skip the rising time or rolls will be dense
Leave border when adding filling to prevent bursting during baking
Substitutions
FAQ
Can I freeze these pepperoni rolls?
Yes, wrap cooled rolls individually and freeze for up to 3 months. Thaw at room temperature and reheat in a 300°F oven for 10 minutes.
What if I don't have instant yeast?
Use active dry yeast but proof it first by dissolving in the warm water with sugar for 5-10 minutes until foamy before adding to flour.
Can I make smaller individual rolls instead?
Yes, divide the dough into 8-12 portions, roll each into a rectangle, add filling and roll up individually. Reduce baking time to 20-25 minutes.