Pepperoni rolls are a long-standing tradition in West Virginia and other Appalachian areas, and this easy recipe is the perfect way to enjoy them.

Classic West Virginia pepperoni rolls are easy to make, thanks to frozen dinner rolls! They’re pillowy soft and full of savory pepperoni and melted provolone cheese.

Three West Virginia pepperoni rolls are stacked on top of each other. The top roll has been cut in half, showing pepperoni and cheese inside. The other half is propped up against the two bottom rolls.

Note: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you. You can read my full disclosure policy here.

Some foods are so nostalgic that just one bite can immediately take you back to a specific place and time in your mind.

My dad was born and raised in West Virginia, and I was born there as well. I lived there for several years of my childhood, and much of my extended family still lives there.

So I’m no stranger to delicious foods with Appalachian roots–I practically grew up on pressure cooker pinto beans and cornbread, and pepperoni rolls have always had a special place in my heart.

I live in Tennessee now, so in order to enjoy this childhood classic, I learned how to make my own!

When I set out to make homemade pepperoni rolls, I was on a mission to recreate the West Virginia staple, but with a recipe that would be easy and largely hands-off.

The results were a success, and once you try them, I’m sure they’ll become a favorite in your home, too!

They’re one of those Appalachian recipes that are easy to make and taste amazing.

These rolls are great for game-day, Super Bowl parties, or any other gatherings. They also make a simple lunch or dinner, too–just pair them with your favorite sides.

Overhead view of Appalachian pepperoni rolls served on a white plate. One roll is cut in half to show the pepperoni and melted provolone cheese inside.

What are West Virginia Pepperoni Rolls?

Pepperoni rolls have their origins as an easy lunch option for coal miners to take with them to work, since they wouldn’t spoil quickly without refrigeration.

They’re different from pizza rolls in that they don’t have sauce in them. Some people don’t add cheese, either–they just use pepperoni by itself (though I prefer to add cheese).

These days, you can find them in loads of places in West Virginia–from grocery stores to gas stations and convenience stores to restaurants.

Pepperoni rolls are also pretty popular in Pennsylvania, due to the shared history of coal mining.

two photos; one shows the pepperoni roll on a menu at The Big Loafer restaurant, the other shows a pepperoni roll cut into four pieces, served with french fries and a drink. — *The menu and a massive pepperoni roll from The Big Loafer Restaurant*

One of my personal favorites is the pepperoni roll at The Big Loafer restaurant in Huntington, WV.

It’s much larger than most pepperoni rolls, and their bread is amazing.

I grew up eating those pepperoni rolls, and anytime I visit WV, I make a point to go get one.

But I love being able to make my own version at home now–only more bite-size!

More Appalachian Recipes to Try:

a woman's hand holds a homemade West Virginia style pepperoni roll with a bite taken out of it.

How to Make Appalachian-Style Pepperoni Rolls

It’s really easy to make these delicious rolls for an appetizer, lunch, or dinner.

Ingredients You’ll Need:

Rhodes Frozen Dinner Rolls
Sliced Pepperoni
Sliced Provolone Cheese
Butter
Garlic Powder

close-up view of three pepperoni rolls on a white plate, one of which had a bite taken out of it.

How to Make It:

(Full printable recipe is available below)

Thaw the rolls. First, you’ll need to place the frozen rolls on a parchment-lined baking sheet, cover with greased plastic wrap, and let them thaw out.

This usually takes about 1.5-2 hours. You don’t need them to rise yet, you just need them to be soft.

two photos; one shows a package of Rhodes frozen dinner rolls dough; the other shows frozen dough rounds on a parchment-lined baking sheet, covered with greased plastic wrap while they thaw.

Stuff and shape. Next, you’ll flatten out one of the rolls of dough to create a small circle of dough.

You’ll add the cheese to the dough, followed by the pepperoni on top of that.

Wrap the dough around the meat and cheese, pinching it together at the bottom. Place the rolls back on the baking sheet, with the seam side down.

two photos; one shows pepperoni and provolone cheese being layered on a round of dough; the other shows the dough pulled around the meat and cheese and pinched at the bottom to seal.

Let the dough rise. Next, you’ll let the dough rise for about 30-45 minutes, which will help the bread be lighter and softer.

two photos; one shows the assembled pepperoni rolls on a baking sheet; the other shows the rolls after the dough has risen for about 30 minutes.

Brush and bake. Last, you’ll melt some butter and add some garlic powder to it. Gently brush the garlic butter over the tops of your rolls.

Bake in a preheated oven for about 15 minutes, or until they’re lightly golden-brown.

Remove from the oven and brush again with remaining garlic butter, then serve and enjoy!

overhead view of three freshly-baked pepperoni rolls, made with Rhodes dinner rolls, served on a white plate

Notes and Adaptations:

I like to use large, sandwich-size slices of pepperoni, but you can use the smaller slices if preferred. For larger slices of pepperoni, I fold them into fourths when placing them on the dough. I do the same thing with the sliced provolone.
I use Rhodes frozen dinner rolls, but you can use homemade dinner roll dough if you prefer.

three rolls stuffed with pepperoni and provolone; one roll is cut in half to show the filling.

Recommended Equipment:

Yield: 12 Rolls

West Virginia Pepperoni Rolls

Name: West Virginia Pepperoni Rolls
Prep time: 10 min
Cook time: 15 min
Total time: 2 h 25 min
Yield: 12
Cuisine: American
Ingredients: 12 pieces of frozen Rhodes dinner rolls dough; 12 sandwich-slize slices of pepperoni; 12 sandwich-size slices of provolone cheese; 1 Tablespoon butter; 1/8 teaspoon garlic powder

West Virginia style pepperoni rolls are a meal that was born out of necessity, but has become a classic comfort food. Soft bread combines with pepperoni and provolone cheese to create an easy snack, appetizer, or meal that everyone loves!

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

12 pieces of frozen Rhodes dinner rolls dough
12 sandwich-slize slices of pepperoni
12 sandwich-size slices of provolone cheese
1 Tablespoon butter
1/8 teaspoon garlic powder

Instructions

Line a baking sheet with parchment paper. Place frozen rolls on the baking sheet, then spray a piece of plastic wrap with cooking spray and place it over the rolls.
Let the rolls thaw and soften for about 1.5 hours.
Take one of the rolls of dough and press it into a flat circle. Fold one slice of provolone cheese into fourths, then place it on the round of dough. Fold one slice of pepperoni into fourths and place it on top of the pepperoni.
Wrap the sides of the dough around the meat and cheese, pinching the dough together to seal it.
Place the round of dough back onto the lined baking sheet, with the seam side down. Repeat with the remaining rolls.
Cover the rolls loosely with the plastic wrap again and let rise for about 30 minutes. Preheat the oven to 350F at this time.
Once the 30 minutes has passed and the rolls have risen, gently remove the plastic wrap.
Combine the melted butter with the garlic powder. Using a pastry brush, lightly brush about half of the garlic butter over the tops of the rolls. Reserve the remaining garlic butter.
Bake in preheated oven for 15-20 minutes, until lightly golden-brown on top. Remove from oven and brush with remaining garlic butter.
Serve warm and enjoy!

Notes

I like to use large, sandwich-size slices of pepperoni, but you can use the smaller slices if preferred. For larger slices of pepperoni, I fold them into fourths when placing them on the dough. I do the same thing with the sliced provolone.
I prefer using provolone cheese in these, because that's what I grew up with. But you can certainly use mozzarella if you'd like!
I purposely place the provolone on the dough first, followed by the pepperoni, so when you flip the roll over onto the baking sheet, the pepperoni will be on the bottom. This allows its flavor to really seep into the dough, which is one of the hallmarks of a good pepperoni roll, in my opinion!
I use Rhodes frozen dinner rolls dough, but you can use homemade dinner roll dough if you prefer. The homemade dough recipe makes about 18 rolls, so just make sure you have extra pepperoni and provolone in that case.