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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-17-2013, 06:05 PM   #1
Beast Drinker
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Default Anybody in West By God?

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....
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Unread 07-17-2013, 06:44 PM   #2
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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/...l#.UecraW1Gh2A
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Unread 07-17-2013, 07:18 PM   #3
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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.
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Unread 07-17-2013, 08:05 PM   #4
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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. :)
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Unread 07-17-2013, 08:46 PM   #5
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So how did they taste?
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Unread 07-17-2013, 08:51 PM   #6
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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.
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Unread 07-17-2013, 08:52 PM   #7
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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.
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Unread 07-17-2013, 09:41 PM   #8
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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!
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Unread 07-17-2013, 10:08 PM   #9
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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
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Unread 07-17-2013, 10:11 PM   #10
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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.
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Unread 07-17-2013, 10:12 PM   #11
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Almost forgot, make sure you have a good seal on the dough once wrapped prior to baking.
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Unread 07-18-2013, 01:16 PM   #12
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Quote:
Originally Posted by WvQ View Post
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.
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Unread 07-18-2013, 01:22 PM   #13
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Hey JUST outta curiosity How big do you make the triangles?
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Unread 07-18-2013, 01:47 PM   #14
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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?
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