This comfort food takes me WAY back and brings up all kinds of nostalgia. I currently live in Austin, running the Barefoot warehouse but I am originally from the great state of West Virginia- mountains, white water rapids, nature, and PEPPERONI ROLLS! Many outsiders have never heard of a pepperoni roll and it seems a bit odd that it is pretty much the unofficial state food. A pepperoni roll is a thick bun of chewy white bread, wrapped around pepperoni. Simple. So how did this seemingly Italian influenced food become such a big thing in an Appalachian state? Apparently back during the booming coal days, many Italian immigrants flocked to West Virginia to work in the mines. They would take pepperoni rolls with them into the mines because it was small and compact, cheap to make, and kept them full for a long work day.
Seemingly, these are not a paleo thing. But after playing around with some different dough recipes, we found one that helped created a delicious take on an old favorite. We found a great dough recipe from the great paleo recipes site the Paleo Plan.
For the base we used their Paleo Dinner Rolls recipe which was perfect and fluffy- just what we needed for the pepperoni rolls. NOTE- Paleo Plan has changed their original recipe. Click HERE to see the one I used when creating these. I am sure the new one is great as well, I will be trying that soon!
You will need:
2 cups tapioca flour or starch (I had to add an extra 2 cups + 2 tbsp to get to a dough ball)
1/2 cups coconut flour (I had to add an additional 3 tbsp)
1 tbsp coconut flour
1/2 teaspoon baking soda
2 teaspoons salt
1 cup warm water
1/2 cup melted coconut oil
3 large eggs, separated
+ fillings: we used some all natural, antibiotic free pepperoni (brands like Applegate) and some grass fed white cheese (you can omit if you do not consume dairy)
First make the dough according to the recipe here.
We then took small handfuls of the dough and slightly flattened it out, filled with a slice or two of the chopped pepperoni and a sprinkle of the cheese, then folded the dough around it, making sure to close all open sides so the fillings wouldn't leak, then rolled into a compact ball.
After doing this, we baked them for about 30 minutes, or until done, at 350.
These are a great party/tailgate appetizer and will quickly become a family favorite.
*thanks to the Paleo Plan for allowing us to repost their recipe! Find a ton of delicious paleo recipes on their site.
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