Friday, August 5, 2011
Straight From the Coalfields: the West Virginia pepperoni roll
Country Club Bakery, which is still in operation today.
or sweet peppers cooked in tomato sauce.
However you choose to slice or dice your pepperoni roll, a few fundamentals remain. One, you must use a yeast-risen bread dough (not pizza dough since that’s a Stromboli). Two, you must be generous with the pepperoni. No chintzing. Finally, and most importantly, somewhere in each of your rolls there must be a decent ‘roni grease stain, although often this takes care of itself (see number two).
Get the rest of the story and recipe on Food Republic and keep an eye out for a photo essay, step-by-step how-to on making the goodies at home on Food Republic next week.
All photos and text ©2011 Fatback and Foie Gras. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission Pin It Now!