West Virginia Pepperoni Rolls

A West Virginia institution invented in 1927 by Italian immigrant Giuseppe Argiro for coal miners. Soft bread dough wrapped around pepperoni that acts as its own preservative — built to survive 12-hour shifts in hot, dusty mines without refrigeration.

Ingredients

• 1 packet (2¼ tsp) active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp sugar
• 2 tbsp vegetable oil or lard
• 1 tsp salt
• 3 cups all-purpose flour, plus more for kneading
• 12 sticks of pepperoni (about 6 inches each)
• 6 slices mozzarella cheese (optional)

Directions

1. Dissolve yeast and sugar in warm water. Let stand 5 minutes until foamy.
2. Stir in oil and salt. Gradually mix in flour to form a soft dough.
3. Knead on a floured surface for 8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise 1 hour until doubled.

Punch down dough and divide into 12 equal pieces.

1. Flatten each piece into a rough rectangle. Place one pepperoni stick (and a cheese slice if using) in the center.
2. Roll the dough tightly around the pepperoni, pinching the seam and ends firmly sealed.
3. Place seam-side down on a greased baking sheet. Cover and let rise 30 minutes.
4. Bake at 375°F for 20–25 minutes until golden brown.
5. Cool slightly before eating. The pepperoni’s oils will have soaked into the dough. Best eaten warm, but holds well all day.

Notes

The original Argiro recipe used simple white bread dough and whole pepperoni sticks. The pepperoni’s natural salt and fat acted as preservatives, keeping the rolls safe in 100°F mine tunnels without refrigeration. A sealed roll also kept out coal dust. This is West Virginia’s official state food.