Although they originated in West Virginia as a self-contained lunch for miners to take underground, we have improved them to include provolone and Romano cheeses. We take an Italian dough originally used for semelle (small rolls that are a specialty of Florence, Italy), add a touch of garlic, then layer grated provolone, a flavorful, slightly spicy pepperoni and Romano, then roll them up, top with cheese and bake until they are golden brown and all the cheese is melted. They are great eaten warm or at room temperature, or sliced and toasted as a side dish with soup or salad. We make these every day, but if you want a large number, or just to make sure you get one, we suggest you call and ask us to hold them.

Pepperoni Rolls