Pepperoni Rolls
Source: after reading about this West Virginia speciality, I combined several recipes to come up with my version of pepperoni rolls
1 cup warm water
1/4 cup warm milk
2 tsp dry yeast
1 T sugar
3 cups unbleached flour
1 tsp salt
2 T oil
45 thin slices pepperoni
optional: mozzarella slices, onion slices, green pepper slices
another option: can fill with ham and cheddar cheese instead of pepperoni
1 egg beaten with 1 T water
garlic salt, oregano
marinara sauce
Combine water, milk, yeast and sugar in bowl of bread machine or mixer. Let sit 5 minutes or until foamy.
Use dough cycle, or mix/knead for 10 minutes. Cover, let rise one hour.
On floured surface, punch down dough, divide into 9 pieces. Lightly flatten each piece into an oblong shape, about 8 inches long.
Place 5-6 overlapping slices of pepperoni down middle of dough, top with optional ingredients. Fold short sides over ends, bring long sides together to form roll, seal well.
Place rolls 1 inch apart on ungreased baking sheet or baking stone. Let rise for 10 minutes.
Brush rolls with egg wash, sprinkle with garlic salt and oregano.
Bake at 425 for 20-25 minutes, cool for 5 minutes before serving. Serve with marinara sauce.