West Virginia Pepperoni Rolls – I guess it’s a “thing.” Who knew? The January Kitchen of the Month is Elle of Feeding My Enthusiasms, and she challenged us to make this WV specialty. They were originally created by Italian-American miners as a non-perishable lunch to take with them while working underground in the coal mines. Many recipes include mozzarella cheese, which adds a nice, melty touch.
The dough was easy to make and delicious, but because it was an enriched dough, it took twice as long to rise. One thing I learned is that pepperoni slices come in a variety of sizes. Apparently, I chose the giant size, which were basically the size of the dough square, so I only put on two per square.
The end result was a nice combination of salty and sweet. I bet the addition of cheese would add to their deliciousness.
For more background and the recipe, head over to Elle’sblog. If you want to be a Buddy, send your results to Elle by January 29th.
Check out the other Bread Baking Babes:
- Blog from OUR Kitchen – Elizabeth
- Karen’s Kitchen Stories – Karen
- A Messy Kitchen – Kelly
- My Diverse Kitchen – Aparna
- Bread Experience – Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups – Tanna
- Feeding My Enthusiasms – Elle (Kitchen of the Month)