West Virginia Pepperoni Rolls with Appalachian Herb Infused Olive Oil Blend

West Virginia Pepperoni Rolls are a classic grab-and-go favorite, and this version gets an extra layer of savory depth from West Virginia Appalachian Herb Infused Olive Oil Blend, which brings thyme, rosemary, garlic, and oregano into every golden bite.

Garden Infuzions

West Virginia Pepperoni Rolls with Appalachian Herb Infused Olive Oil Blend

Soft, bakery-style rolls stuffed with pepperoni and cheese, brushed with savory herb infused olive oil for a warm, Appalachian-inspired bite that’s easy to share.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 12 rolls

Course: Appetizers, Dinner, Lunch, Snacks

Cuisine: American Classics, Fusion Cuisine, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 tablespoon active dry yeast
• 1 cup warm water about 110°F
• 1 tablespoon granulated sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon fine salt
• 1/4 cup West Virginia Appalachian Herb Infused Olive Oil Blend plus 2 tablespoons for brushing
• 1 large egg
• 8 ounces sliced pepperoni
• 8 ounces mozzarella cheese sticks cut into 12 pieces
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1 tablespoon cornmeal for the pan
• All-purpose flour as needed for shaping

Equipment

• 1 Large mixing bowl For mixing and rising the dough
• 1 set Measuring cups and spoons For accurate ingredient portions
• 1 baking sheet Lined with parchment
• 1 sheet Parchment paper Helps with easy release
• 1 Pastry brush For brushing olive oil on top
• 1 Sharp knife or bench scraper For dividing dough evenly
• 1 Clean kitchen towel To cover the dough while rising

Method

 

Instructions

1. In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until foamy.
2. Add the flour, salt, 1/4 cup of the West Virginia Appalachian Herb Infused Olive Oil Blend, and the egg. Mix until a soft dough forms.
3. Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled in size, about 45 to 60 minutes.
5. Preheat the oven to 400°F and line a baking sheet with parchment. Sprinkle the parchment lightly with cornmeal.
6. Punch down the dough and divide it into 12 equal pieces. Flatten each piece into a small oval.
7. Layer 2 to 3 slices of pepperoni and one piece of mozzarella in the center of each oval. Fold the dough over the filling, pinch the seams closed, and shape into a roll.
8. Place the rolls seam-side down on the prepared baking sheet. Brush the tops with the remaining 2 tablespoons of herb infused olive oil and sprinkle with Parmesan and garlic powder.
9. Bake for 18 to 20 minutes, until the rolls are deeply golden and cooked through.
10. Let the rolls cool for 5 minutes before serving warm.

Notes

For the best texture, keep the filling modest and seal each roll tightly before baking. The herb infused olive oil adds a savory finish that pairs naturally with pepperoni and melted cheese.

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Recipe Tips

Keep the dough lightly floured when shaping so it stays easy to handle, and do not overfill the rolls or they may split while baking. A light brush of olive oil on top before and after baking adds flavor and a beautiful finish.

Serving Suggestions

Serve these rolls warm with marinara sauce, a simple side salad, or a bowl of soup for a satisfying meal. They also work well for game day spreads, lunchboxes, and casual gatherings.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm in a low oven or toaster oven until heated through and the crust softens slightly.

Variations

Try adding a few thin slices of roasted red pepper, swapping in provolone for some of the mozzarella, or using chopped pepperoni for a more even filling. You can also sprinkle the tops with Parmesan before baking for extra savory flavor.

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