If it were good enough for miners to go underground for work, it is perfect for hiking. And what is that?
The West Virginia Pepperoni Roll.
There are nearly unlimited versions, using different doughs, types of pepperoni, whether or not cheese is added, and even what cheese is used.
Change is coming. In the coming years, there won’t be artificially dyed pepperoni sold in West Virginia, which makes me very happy. However, most commercial rolls use cured pepperoni, which I try to avoid due to the nitrites. There are a few brands of uncured. Look in the shelf-stable section or in some grocery stores, it is sold cold, with the bacon and similar.
It is West Virginia’s iconic food, and it is sold almost everywhere. It is not necessarily cheap, though. The one above was $5.99, though it was big enough for two to share. It was stuffed with pepperoni, almost too much (though my middle child would argue that it was just fine being so stuffed with the meats). (Orr’s is based out of Martinsburg, WV, and has a location in Shenandoah Junction.)
Once baked, they are shelf-stable and ready to pack up. Take them on a day hike or the first 24 hours of a backpacking trip. You have salt, carbs, and protein – what more does one need?
The West Virginia Pepperoni Roll
Ingredients:
- 12 frozen dinner roll dough balls*
- 1 package pepperoni*
- 5 ounces sliced mozzarella cheese*
- 4 Tbsp unsalted butter, divided
- ½ tsp granulated garlic
- ½ tsp dried oregano
Directions:
Place the frozen dinner rolls on a plate. Mist a piece of plastic wrap with olive oil and cover lightly. Let it sit on the counter to thaw for about 5 hours.
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Rip the cheese into 12 portions.
Take a dough ball and gently shape it into a 4 to 5-inch round.
Place four circles of pepperoni in the middle, overlapping. Place 1/12th of the cheese on top.
Roll up gently, burrito style. Pinch the seam and the ends.
Place on the sheet and repeat.
Melt 2 Tbsp butter and brush over the tops.
Bake for 10 to 14 minutes, until golden on top.
Meanwhile, melt the remaining butter, stir in the garlic and oregano,
After removing the rolls from the oven, brush the seasoned butter on top.
Wait for the rolls not to be volcano hot, then enjoy.
To carry on the trail, let cool and then stash in a zip-top bag. Nosh as desired.
Makes 12 rolls.
Notes:
*We used Rhodes brand frozen rolls, found in the freezer section in most grocery stores, or look for similar brands.
For the pepperoni, I used Hormel Natural Choice, which is not cured and is also dye-free. You can use what brand you prefer or thinly cut a pepperoni log.
~Sarah