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Home arrow Cookbook arrow Recipes
Categories Baking Pepperoni Rolls
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Pepperoni Rolls

The most basic description is to think of a calzone, but instead of using pizza dough & marinara sauce, it\'s bread dough & cheese.

These are a staple & tradition in Appalachia (primarily West Virginia). They can be used as an appetizer, a snack, or even a whole meal. They can be eaten right out of the oven (errrr, Egg), or reheated in the microwave, or even at room temperature. They can be \"plain\" (just the pepperoni and/or cheese), or have sauce added to them (usually chili), or nacho cheese. There\'s just sooooooo many variations that you can do to these - it\'s really up to you & what YOU like!!

These make EGG-CELENT \"road trip\" snacks as they are VERY portable. In fact, many deer hunters take a bag of these with them while hunting, as they make for EGG-Celent snacks in the woods!! I hope you enjoy!!


1 package frozen bread dough (or can make your own)
1 package pepperoni (I prefer sliced pepperoni, but you can use grated, stick, etc.) I also prefer turkey pepperoni, for the \"health reasons\"
1 package shredded cheese - I usually get the mixed mozzarella, jack, and provolone - but you can get whatever cheese(s) you like.


Tear off piece of bread dough - large pieces result in larger rolls, which you can then cut into smaller pieces once baked. Tradionally, sizes can vary from individual bite size rolls (about the length of a Vienna Sausage & diamater of a hot dog bun) to \"meal size\" (a large calzone or burrito). It\'s all up to you, and whether or not you want them as \"appetizers\" or as a meal.

place a layer of pepperoni on the dough, then a layer of cheese. I usually then do another layer of pepperoni, followed by another layer of cheese. Then, take the ends of the dough & \"roll\" them together, such that they form a closed pouch - make sure to \"pinch off\" any openings

Traditionally, these are baked in the oven, but they can be done in the Egg. Get the Egg set up for indirect (plate setter) & temp ~350. Place rolls onto a cookie sheet (I usually cover mine w/ aluminum foil to help w/ clean up). Then create an \"air gap\" between the plate setter & the cookie sheet by adding the feet. Bake for about 15-20 minutes or until the top of bread starts to slightly harden & the bottoms start to brown.

You may add smoking chunks / chips as desired.

Remove from Egg, and enjoy them as is, or split them open and slather in chili sauce, nacho cheese, or your favorite topping!!

Calories Per Serving:ModeratePrice Per Serving:Cheap
Number Of Servings:VariesSource:My Mom
Vegetarian:YesTime To Prepare:~30 minutes
Date:Sat 20 Aug 2011 16:36:30 UTCViewed:3048 times
Rating:5,00 (1 votes)

recipe rating
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PjoeComment added on: Sat 20 Aug 2011 16:45:39 UTC
I used to eat these frequently growing up in Princeton WV. Will have to try them on the Egg. Haven't had them in years but they are delicious!
Austin SmokerComment added on: Sat 20 Aug 2011 23:31:34 UTC
A staple in our household, great first cook for kids!! Ours make them when the bride and I are going out without them.
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