Pepperoni Roll

History

The pepperoni roll was created in 1927 by Giuseppe Argiro at the Country Club Bakery in Fairmont, West Virginia, as a portable, no-mess lunch for coal miners. The pepperoni bakes inside the soft white dough, releasing its oils and flavoring the bread from within. It became the unofficial state food of West Virginia and remains a point of fierce regional pride.

Ingredients

• Soft white bread dough (flour, yeast, water, salt, sugar, butter)
• Stick pepperoni or sliced pepperoni
• Mozzarella cheese (optional)
• Egg wash

How to Make

1. 1Make a soft white dough: combine 3 cups flour, 2¼ tsp yeast, 1 tsp salt, 1 tbsp sugar, 2 tbsp butter and 1 cup warm water. Knead until smooth. Rise 1 hour.
2. 2Divide dough into 8 pieces. Flatten each into a rectangle.
3. 3Place a stick of pepperoni (or a row of sliced pepperoni and a pinch of mozzarella) along one edge and roll the dough tightly around it. Pinch seam closed.
4. 4Place seam-side down on a baking sheet. Brush with egg wash.
5. 5Bake at 375°F for 18–22 minutes until golden brown.
6. 6Cool slightly — the pepperoni oil will have soaked into the bread. Serve warm.

Known for it

• Country Club Bakery1211 Country Club Rd, Fairmont, WV 26554, USA