Pepperoni rolls are a local foodway here in northern West Virginia (and they come with a long origin narrative about having started out as food for guys working the mines).
Rose has had pepperoni rolls on the brain since talking about them in her folklore class recently. So when we saw some pre-packaged ones up on Shopping Mountain today, we thought about buying them to have during the Buckeyes basketball game. Before we even got them in the cart, though, I said, "Hey, why don't we just buy a big pepperoni stick and make our own with the pizza dough I've got thawing out?"
(We often have pizza on a Friday night, making enough dough one week for two weeks' worth of pizza, with the extras frozen and defrosted. We had missed our regular pizza night this week, so it was thawing for tonight.)
Of course, the big pepperoni stick was actually a good bit cheaper than the whole bag of rolls, and the pepperoni itself was good and spicy.
It was easy enough to cut it to length and to mix in some equally lengthy mozzarella (in the distinctly non-foodie-approved form of 'string cheese' that we had left over from a visit from Justin, Rose's nephew).
I rolled 'em up in small bits of pizza dough, sealed on the edge and at the ends; Rose brushed them with some olive oil and sprinkled on a few spices; and then we baked them until they seemed done. They came out of the oven looking pretty much like you would expect.
Served with a spinach salad and dipped in tomato sauce, they came out more like tubular calzones than the traditional local pepperoni rolls (which have more of a dinner-roll crumb, as they would say on tv), but they were quite tasty, for all that.
B+, I think, and better than the Shopping Mountain ones, I'm pretty sure.