I rather enjoyed this Times Dining piece on the pepperoni rolls of Appalachian West Virginia. The roll, "a yeast-risen stub of white bread, seams bursting with coins of Hormel pepperoni, bottom tinged russet by the meat's aromatic grease," is a legacy of the Italian immigrants who came to the region to mine coal at the beginning of the last century. And while I think we can all agree that pepperoni is the most disgusting of the ungulate-based dry sausages-particularly the Hormel iteration; try this if you must-I'm not gonna lie: I would probably eat one of these. Or a couple, depending on how drunk I was. They look like they'd do a hell of a job soaking up the booze.
Wednesday, September 30, 2009
30
I have been at weddings that served these.
Absolutely! Before the cookie table's set up.
and the Swanson's Lasagna has cooled.
These totally come right before the pierogie course at western Pennsylvania weddings.
There's also the deep-fried pepperoni ball!
Ooops forgot the link: http://asettabread.com/about_pepperoni_balls.php
I have too, but it was Alberta, so the pepperoni was actually moose sausage.
Appalachia is the new South of France!
Being originally from WV about 30 miles from Clarksburg, I've had more than a few of these. They were served almost every school day at lunch as an alternative to whatever nastier item was on the menu, and before, during and after every high school sporting event. If you can suspend your knowledge of nitrates and meat processing, they're actually not bad. Add cheese and you've nearly got yourself a viable snack.
I've got an aunt in Phillipi and and one in Buckhannan. Never had a pepperoni roll, but I've had some biscuits and gravy that kicked my ass.
Sounds like it might even pair nicely with an off-dry Italian red wine - Trader Joe's Chianti, e.g.
"The Great Recessiononni Roll"
What are you people? A bunch of GOOP food critics?
I think it looks delicious and I'd love to try one!
They're actually really good if you're in the right mood and get one fresh. They're not too hard to make yourself with some of that frozen white bread dough from the grocery store, pepperoni and cheese. My occasional hillbilly culinary cravings have led me to improvise since they're not found outside of that very local area.
my aunt's texas delicacy:
a ritz cracker topped with natural peanut butter topped with cocktail sauce topped with a dab of horseradish.
i ate it, because i was told to. we called it a 'no thank you bite'.
aslhg;alshg;lashg;lasihg;salghsa;lgh;slgh;lg
I'm fine with it up to the peanut butter.
The other ingredients I think I would devote to two further individual crackers. Wouldn't your aunt let you do that?
the explanation, and there really had to be one, was that the combination of flavors would wash over the palate one a time creating a melody of joy in the mouth.
there was washing, by the way, but after.
Hmm. Well, cleaning up this kind of food is one of the best reasons for having a family dog - preferably one that isn't finicky.
Isn't the extra horseradish a bit redundant?
Now this is a suggestion I can use. There's a catsup, bacon, egg n' chee that's one half second from looking for another job. Yeah, you know who I'm talking to. It was a few measly bottles of Vouvray, you loser! Get out of my sight.
I used to stuff these babies into my fat face when I lived in Pittsburgh. They're like a tiny little pizza with no sauce, and best eaten when the roll is still warm. They are heaven after a night of getting high and drinking Straub's. Oh, graduate school I miss you.
Straub. Just plain Straub.
i love "coins" of pepperoni. subtle lies and a soiled coin... soiliest coin ever. Um. breadsticks dipped in ranch, then Bacos, then shredded cheddar. used to eat that with a sweet tea for lunch in texas.
the currency of my desire
is ligaments and headcheese
cured and sliced
and baked
for you
How long before Martha does these with [Martha voice]"homemade rolls and artisan salami" [/Martha voice]?
Wait. The pizza place I grew up with on Long Island (voted best pizza on LI by Newsday!!) sells a "pinwheel" that is pepperoni, mozzarella and sauce rolled up like some sort of savory cinnamon roll. This place is about as authentic as you can get ..... is it still an abomination when served there?
so are you going to cover the NC delicacy next where lil smokies are served with grape jelly at fancy occcasions? ...never could understand that one, but people seem to love it!
i have encountered this as well. only, mix barbecue sauce in with the grape jelly.
people keep serving me the nastiest food. maybe i should take a hint.
Is this like a homemade Hot Pocket minus the cheese? I am not entirely disinterested.