You might have noticed that I’ve been a bit slow with my blogging lately. Well, that’s because I’ve returned to my birthplace. My roots. My home away from home. Wheeling, West by God Virginia. And while I do enjoy laying around lackadaisically, I do not enjoy the fact that my sweet, sweet mother has yet to set up her wireless Internet making me feel as if I am, in fact, in the boondocks.
Anyway, I thought I would share the recipe a little local delicacy known as the pepperoni roll. Here’s the funny thing- I never realized this was a regional delight because while I was born in West Virginia I grew up in Florida. My mom made pepperoni rolls for our school lunches (lot better than a turkey sandwich, eh?) and so I spent my formative years thinking this was a normal thing and everyone’s mom had made them pepperoni rolls at one point or another. That is until I headed to the Big Apple and got the same looks as a person saying, “please” when I mentioned this tasty treat. Upon further research I found that the rest of the world was not privy to pepperoni rolls and so today I’m going to share a wonderfully simple recipe.
- 1 8 oz. can of Pillsbury Crescent Rolls
- Approximately 5 oz. pepperoni sliced
- 1 cup marinara sauce
- 3/4 cup shredded mozzarella cheese
- Preheat oven to 375 degrees and separate dough into triangles on non-stick cookie sheet.
- Drizzle center of triangle with sauce and arrange pepperoni and cheese on top of sauce.
- Roll into a crescent. Repeat for all dough.
- Bake in oven for 10 to 15 minutes.
Now, I’m aware there are probably some pepperoni roll purists out there shaking their heads and scoffing at my simple recipe– but it’s all I got and it’s pretty damn tasty (in my humble opinion). So, the next time you’re traveling through the great state of West Virginia (HA!) be sure to stop for a snack and make sure it’s a pepperoni roll.