Pepperoni Roll

As I continue my culinary journey around our nation, our next stop is West Virginia. This dish is served at most every bar in the  state.  It’s simple and perfect for football season and great with a few beers.  The changes I made were additional herbage and the addition of Romano cheese.  I hope you like it.
1 thin crust pizza crust (the canned stuff is fine)
1/3 pound sandwich pepperoni sliced thin
1 pound mozzarella cheese, shredded or sliced
2 teaspoons Italian herbs
1/2 cup Parmesan cheese (1/4 cup Parmesan and 1/4 cup Romano cheese works as well)
Preheat oven to 400
Spread pizza dough on a flat, dry surface
Sprinkle with Italian herbs
Add Parmesan cheese in a thin layer
Add layer of pepperoni (make sure it’s covering well)
Add mozzarella cheese layer
Roll loosely lengthwise and seal
Cut 4 slits in the top
Place the roll on a parchment-lined baking sheet
Bake roll for 20-25 minutes until golden brown (use the the spoon test – if it sounds hard, it’s done)

3 Comments Add yours

  1. herthoughts says:

    Oh wow looks yummy!! 😍😍


    1. Thank you. I will get to all 50 states

      Liked by 1 person

  2. herthoughts says:

    That would be so cool!!


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