Pepperoni rolls
A couple just moved from Sedona, Arizona, to Terra Alta to join my church's ministry team. One of my contributions to the luncheon reception to welcome them is pepperoni rolls, a West Virginia invention. Someone in Marion County got the notion to bake pepperoni in bread dough for Italian American coal miners to carry in their lunchboxes. Here's how I make mine: Two loaves Rhodes frozen bread dough, thawed 3/4 pound thin sliced deli sandwich pepperoni 1/4 pound thin sliced salami Mozzarella or provolone cheese (optional, I didn't use it this time) sliced is more manageable than shredded Cut the bread dough loaves each into 12 equal pieces. Working with one piece at a time, roll out the dough till it's about the size of a deck of cards. Stack together about 3 slices pepperoni and one slice salami (and a slice of cheese if you're using). Roll up. Roughly chop it with your knife on your workspace (this releases oils from the meat to make a good orange "grease spot...