Classic West Virginia Pepperoni Roll

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Born in 1927 in Fairmont, West Virginia, the pepperoni roll was invented by Italian immigrant baker Giuseppe 'Joe' Argiro as a hand-held meal for coal miners to carry underground. The genius lies in its simplicity: chewy yeasted bread wrapped around a stick of pepperoni that stays fresh and full-flavored even hours later in a lunch pail.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 6 gSaturated Fat
• 42 gCarbs
• 2 gFiber
• 4 gSugar
• 15 gProtein
• 720 mgSodium
• 180 mgPotassium
• 110 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
• 2 1/4 tsp (1 packet) active dry yeast
• 1 cup (240 ml) whole milk, warmed to 110°F
• 1/4 cup (60 ml) warm water
• 2 tbsp granulated sugar
• 1 tsp fine sea salt
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil, plus more for the bowl

For the filling and finish

• 8 thick pepperoni sticks, about 5 inches long
• 8 mozzarella string-cheese sticks (optional)
• 1 large egg, beaten with 1 tbsp water
• 1 tsp coarse sea salt, for sprinkling

Directions

1. Combine the warm milk, warm water, sugar, and yeast in a large bowl; let stand until foamy, about 8 minutes, then stir in the melted butter and olive oil.
2. Add 3 cups of the flour and the salt and mix with a wooden spoon until a shaggy dough forms. Turn out onto a floured surface and knead, adding more flour as needed, until smooth and elastic, 8 to 10 minutes.
3. Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
4. Punch down the dough and divide into 8 equal portions. Roll each piece on a lightly floured surface into an 8- by 4-inch oval about 1/4 inch thick.
5. Lay one pepperoni stick (and a mozzarella stick, if using) across the long edge of each oval. Fold the sides over the pepperoni and roll up tightly, tucking the seam underneath and pinching the ends closed to seal.
6. Place the rolls seam-side down on two parchment-lined baking sheets, spacing them 3 inches apart. Cover loosely and let rise until puffy, about 30 minutes.
7. Preheat the oven to 375°F (190°C). Brush each roll with the egg wash and sprinkle generously with coarse sea salt.
8. Bake for 20 to 25 minutes, rotating the pans halfway through, until the tops are deep golden brown and the loaves sound hollow when tapped.
9. Cool on the pans for 10 minutes before serving warm or at room temperature, exactly the way miners once ate them straight from a tin pail.

Cook’s Notes

• Use thick, authentic Italian pepperoni sticks (such as Margherita or Columbus); sliced pepperoni will release too much oil and make the bread soggy.
• For a true Coal Country experience, skip the cheese entirely; the original 1927 recipe used nothing but bread and pepperoni.
• Wrap cooled rolls tightly in foil; they keep for 3 days at room temperature or freeze for up to 2 months.
• Place a pan of water on the oven's lower rack to create steam, which gives the crust a beautiful bakery-style sheen.
• Brush the hot rolls with a little garlic butter right after baking for an extra layer of flavor.

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