Anybody in West By God?

Beast Drinker · Jul 17, 2013

Hey do you make Pepperoni Rolls at the house? If so what do you do, how do ya do it? I imagine yo can't use storebought dough?

Maybe this should be in Woodpile? it's not Q it's baking related....

bluetang · Jul 17, 2013

No I am not but br'er Kazion is and he brings them back when he visits home. I love 'em, and ya got my mouth watering fer 'em now! Here's a link with some stuff, hope it helps ya.
http://www.hillbillyrag.com/2012/11/west-virginia-pepperoni-rolls.html#.UecraW1Gh2A

Beast Drinker · Jul 17, 2013

Thanks a bunch, I'm on it right now, looks like the french bread canned dough will have to work. headed 2 the prep table.

Beast Drinker · Jul 17, 2013

Well, my peperoni rolls un rolled on me in the oven they kinda look like peperoni catchers mitts. better study a little more next time. thanks again.

bluetang · Jul 17, 2013

So how did they taste?

Beast Drinker · Jul 17, 2013

AHA after re reading that.... I shoulda made about 15 more with the amount of dough I had. That bread dough was too thick and it made them pop open, NOW I know. And I'll use croissant or dinner roll dough next time. just goes to show that you shouldn't ever cook anything in a hurry unless you know it like the back of your hand. Q or not... Quality takes time.

Beast Drinker · Jul 17, 2013

I didn't eat one yet they 2 hot and they are for the kids school lunch..

Edit, too much bread, not enough pepperoni. I'll do better tomorrow. tasted ALMOST like a Peperoni roll. Not quite.

mikeleonard81 · Jul 17, 2013

I just had my first one of these over the 4th. It was made by a west by godian. Wish I would have asked for her recipe to help you out. THEY ARE GOOD!

CharredApron · Jul 17, 2013

Looks a bit like Stromboli to me. I can't wait to try these and cook them on my kamado. I will post soon. Love a challenge,
Jed

WvQ · Jul 17, 2013

I'm from West Virginia, and yes I can give you a recipe. It's really simple, you can use frozen dough, or your favorite roll bread recipe. You want to make sure you get the dough no thicker than a quarter inch when you flatten it out. Some people prefer stick pepperoni (chunks). Most prefer sliced. As far a cheese, sprinkling cheddar inside is the best. Just role the bread out into triangles, lay out your pepperoni and cheese on top, role it and bake it usually around thirty minutes. I brush the tops of the bread with butter before baking.

WvQ · Jul 17, 2013

Almost forgot, make sure you have a good seal on the dough once wrapped prior to baking.

Beast Drinker · Jul 18, 2013

WvQ said:
Almost forgot, make sure you have a good seal on the dough once wrapped prior to baking.

Yep I rolled them into squares not triangles, and I THINK they were too thick, THOUGHT I had them sealed good but they came undone.

Beast Drinker · Jul 18, 2013

Hey JUST outta curiosity How big do you make the triangles?

WvQ · Jul 18, 2013

I just depends on how big you want them to be, the main thing is to not overstuff them, or role them to thick. I probably use about a 4" triangle?

Anybody in West By God?

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