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US Cooking Tour Stop 12: West Virginia

 I literally cannot stop singing, "I'm so caught up, got me feelin' it - caught up" by Usher because YOU GUYS I AM CAUGHT UP ON MY COOKING TOUR RECAPS! 

And all the people said "Amen." 

I am telling you what, recapping twelve states was a big job and I am so glad I am on track now to just recap one per week. Phew, and yippee! 

I love that you guys are so invested in this series, though. Thank you all for humoring me and following along with all my funny ideas and hobby cooking. I am seriously having the best time with this cooking tour, and you guys coming along for the ride makes it even better. It also makes cooking so much fun for me - breaking up the monotony of the weekday cooking routine. And how fun that some of you are playing along too! I just love it!

West Virginia was last weeks challenge and it was the first time in cooking tour history (ha!) that the recommendations for the meal was unanimous. Everyone said Pepperoni Rolls! Also, all the articles I read said the same thing. Research for me last week was a breeze.

The Pepperoni Rolls were made with a homemade bread and stuffed with pepperonis and cheese. It was like a super flavorful homemade hot pocket, except you dip it in the marinara without having it inside. I actually prefer that, because I'm not a huge sauce person. I keep thinking we are going to stumble upon a state that we label a "fail" because there is bound to be something we don't like out there (ah-hm, we haven't hit a seafood state yet, cough cough). But man, every single recipe I have made so far has been a hit with my entire family. The good old US of A sure knows their food!

Pepperoni Rolls 

  • Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes. *Make sure your water is just warm and not hot. I accidentally killed my yeast!*

    Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

    Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place until doubled in volume, about 1 1/2 hours.

    Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 5-6 pieces of pepperoni and mozzarella cheese inside. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.

    Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are golden brown.

    *These are perfect to make for school lunches all week! Handheld and easy to reheat.*

    Dessert was supposed to be anything apple pie related so I found a specialty recipe for Apple Butter Pie. It had the consistency of pumpkin pie and we all liked it even better! It was absolutely delicious and such a cinch to make!

    Apple Butter Pie
I am a modern day homemaker with a passion for family, cooking, celebrating, decorating, travel, and memory making! The Lord has blessed me with the desires of my heart in my husband and our two sons. We recently built our dream home and cultivating a loving and happy haven for my family is where I find so much joy.


  1. My local Wegmans (grocery store) sells pepperoni rolls with marinara dipping sauce. Super good!


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