This recipe is one that was given to me by a friend from West Virginia. She said that the coal miners would carry them with them into the mines, to eat for lunch. They were inexpensive, and a little more filling than simple bread. The traditional “pepperoni rolls” were nothing more that a roll with pepperoni in the middle. This is my own variation of it.
Mozzarella cheese, cut into sticks (@ 2 ½ x ½”)
Pizza sauce for dipping
Make a basic bread dough (such as the one on the left column). Divide the dough into several equal parts. I usually make a dozen or so. Pat each piece into a circle. In the center of the circle, lay 2 or 3 pieces of pepperoni. Lay over them, a stick of mozzarella. Top with two or 3 more pieces of pepperoni. Then roll up the dough “burrito” style. Fold the ends of the dough over the sticks, then fold over one side, and roll closed. Repeat with all the rolls.
Place rolls on a prepared baking sheet or bar pan. (I coat my bar stone with the “Pan-ease” in the left bar). Lay the rolls seam side down.
Bake at 350 degrees for about 15-20 minutes or until golden brown.
Allow them to cool a couple minutes before serving. Serve with pizza sauce for dipping if you like!