^
Keep Dallas Observer Free
4

West Virginia Pepperoni Rolls Find a Home Away From Home in North Texas

Angelo & Vito’s pepperoni rolls are like robust croissants stuffed with Italian goodness.EXPAND
Angelo & Vito’s pepperoni rolls are like robust croissants stuffed with Italian goodness.
Jacob Vaughn

Some call pepperoni rolls the unofficial state food of West Virginia, where they were first sold by Giuseppe “Joseph” Argiro at Country Club Bakery in 1927 and are still a local staple. However, these doughy delicacies seem to have found a following here in North Texas.

Generally, a classic pepperoni roll consists of two ingredients: dough and pepperoni. The meat is stuffed in the center of the roll and baked. The fats from the pepperoni seep into the dough, adding extra spice to the end product. The pepperoni can be inserted as sticks, slices or ground meat. The roll can come in varying shapes and sizes as well.

Pepperoni rolls were meant to be eaten on the go. Their history dates back to West Virginia’s coal mining days, according to a recent CBS feature. Italian immigrants who were working the mines needed a one-handed snack to bring with them on a long day of work. The pepperoni rolls didn't require refrigeration, so they were perfect for the job.

Angelo & Vito's Pizzeria

4520 Frankford Road

In Far North Dallas, Angelo & Vito’s serves a classic take on the West Virginia dish ($4.99). Martin, a manager at Angelo and Vito’s Dallas location, says the cooks stretch pizza dough into 12-inch pieces and cut these into eight smaller strips. Garlic butter shimmers and bubbles off the top of the freshly baked rolls at Angelo & Vito’s. They resemble robust, less flaky croissants. Slices of pepperoni rip out of the inside as your teeth pull away from a huge bite.

Ferrari's Pizzeria

3949 Legacy Drive, Plano

Ferrari’s serves pepperoni rolls ($3.25) that can fit in the palm of your hand. They use their regular pizza dough, stuffing it with three slices of pepperoni. After rolling the dough, each one is dipped in egg wash, oiled up and sprinkled with parsley.

They come out soft and hot and fall apart in your mouth with every bite. But like other restaurants, they step away from the intended convenience of the pepperoni roll by serving it with marinara sauce or ranch.

Pepperoni begins to burst out of the freshly baked rolls at Double Dave’s Pizzaworks.EXPAND
Pepperoni begins to burst out of the freshly baked rolls at Double Dave’s Pizzaworks.
Jacob Vaughn

Double Dave's Pizzaworks

220 West University Drive, Denton
and 800 S. Main St., Keller

Austin-based Double Dave’s likes to add cheese to the mix. Hand-tossed dough is stuffed with diced pepperoni and smoked provolone. The way they are rolled, they come out of the oven looking like breadsticks.

In 1984, founder David Miller began serving Double Dave’s signature pepperoni rolls to students at Texas A&M University in College Station. Since then, they have become a staple of the restaurant’s menu. On most days, they can be bought for $1.50 apiece. On Tuesdays, however, they are served all day for $1 per roll.

More Twists on an Original

Other places have created their own take on pepperoni rolls. Old Chicago Pizza and Taproom (5319 E. Mockingbird Lane) throws green onions into the mix with their Sicilian Rolls. 5th Street Pizza (111 S. Central Expressway, Allen) stuffs their pepperoni rolls with eight different cheeses and tops them with signature seasoning.

Dough, pepperoni and mozzarella come together to form this doughy delight at iHeart Kolache.EXPAND
Dough, pepperoni and mozzarella come together to form this doughy delight at iHeart Kolache.
Jacob Vaughn

iHeart Kolache

3901 Midway Road, Farmers Branch

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

However, some of the most basic, down-to-earth pepperoni rolls are actually sold at a local chain of kolache shops called iHeart Kolache. They don’t call them pepperoni rolls, though. Instead, it's listed as a special kolache on their menu. It's a simple combination of dough, pepperoni and mozzarella.

Prepped earlier in the day, the pepperoni rolls are thrown into the microwave for a few seconds upon ordering. When you bite into it, a burst of hot steam will pour out. A small amount of baked-to-a-crisp cheese can be seen protruding from an accidental orifice on a side of the roll.

These West Virginian snacks are a long way from home here in North Texas, but they deserve the delicious, storied reputation that precedes them. 

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Observer community and help support independent local journalism in Dallas.

 

Join the Observer community and help support independent local journalism in Dallas.