USA: West Virginia - Pepperoni Rolls

These pepperoni rolls were brought to West Virginia by an Italian immigrant called Giuseppe Argiro. He sold them in a bakery in Fairmont and the rest is history. 

They're very similar to a recipe I've made before called Pizza Bombs but these rolls don't contain  a tomato sauce.

We're all looking forward to trying them!

Ingredients:

1 cup warm water
3 tablespoons oil
3 cups flour
3 tablespoons sugar
1 ½ teaspoons salt
2 ¼ teaspoons yeast 
pepperoni 
shredded mozzarella

First of all, make up the dough. Put the flour, yeast, sugar and salt in a bowl.

Add the warm water and oil then mix it well until it forms a dough.

Knead the dough for a couple of minutes and then cover. Leave it to rise for about an hour. Come back to the dough and break it into 8 pieces.

Flatten each piece into a small round and place 4 slices of pepperoni on each one followed by about a tablespoon of mozzarella.

Fold in the sides and then the opposite sides like a small parcel and place on a greased oven tray.

Bake at 200 C for about 15-20 minutes until done.

We served ours with marinara sauce to dip.

They were nice with the dip but they didn't need it. I was worried they'd be a bit dry on their own but the melted cheese combined with the oil from the pepperoni made it moist enough and delicious! They were very different from the pizza bombs we'd had previously. The dough was firmer with a thicker crust, I really liked it. We all enjoyed them, which is a rarity in our house when I'm presenting a food for my blog. We'll definitely be having them again!