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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-17-2013, 06:05 PM | #1 |
Full Fledged Farker
Join Date: 08-27-09
Location: Virginia Beach, Va
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Anybody in West By God?
Hey do you make Pepperoni Rolls at the house? If so what do you do, how do ya do it? I imagine yo can't use storebought dough?
Maybe this should be in Woodpile? it's not Q it's baking related....
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18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model |
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07-17-2013, 06:44 PM | #2 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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No I am not but br'er Kazion is and he brings them back when he visits home. I love 'em, and ya got my mouth watering fer 'em now! Here's a link with some stuff, hope it helps ya.
http://www.hillbillyrag.com/2012/11/...l#.UecraW1Gh2A
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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07-17-2013, 07:18 PM | #3 |
Full Fledged Farker
Join Date: 08-27-09
Location: Virginia Beach, Va
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Thanks a bunch, I'm on it right now, looks like the french bread canned dough will have to work. headed 2 the prep table.
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18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model |
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07-17-2013, 08:05 PM | #4 |
Full Fledged Farker
Join Date: 08-27-09
Location: Virginia Beach, Va
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Well, my peperoni rolls un rolled on me in the oven they kinda look like peperoni catchers mitts. better study a little more next time. thanks again. :)
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18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model |
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07-17-2013, 08:46 PM | #5 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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So how did they taste?
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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07-17-2013, 08:51 PM | #6 |
Full Fledged Farker
Join Date: 08-27-09
Location: Virginia Beach, Va
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AHA after re reading that.... I shoulda made about 15 more with the amount of dough I had. That bread dough was too thick and it made them pop open, NOW I know. And I'll use croissant or dinner roll dough next time. just goes to show that you shouldn't ever cook anything in a hurry unless you know it like the back of your hand. Q or not... Quality takes time.
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18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model |
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07-17-2013, 08:52 PM | #7 |
Full Fledged Farker
Join Date: 08-27-09
Location: Virginia Beach, Va
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I didn't eat one yet they 2 hot and they are for the kids school lunch..
Edit, too much bread, not enough pepperoni. I'll do better tomorrow. tasted ALMOST like a Peperoni roll. Not quite.
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18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model |
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07-17-2013, 09:41 PM | #8 |
Full Fledged Farker
Join Date: 12-11-12
Location: kettering. ohio
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I just had my first one of these over the 4th. It was made by a west by godian. Wish I would have asked for her recipe to help you out. THEY ARE GOOD!
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07-17-2013, 10:08 PM | #9 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Looks a bit like Stromboli to me. I can't wait to try these and cook them on my kamado. I will post soon. Love a challenge,
Jed
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07-17-2013, 10:11 PM | #10 |
Full Fledged Farker
Join Date: 07-04-13
Location: Reedsville, West Virginia
Name/Nickname : WvQ
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I'm from West Virginia, and yes I can give you a recipe. It's really simple, you can use frozen dough, or your favorite roll bread recipe. You want to make sure you get the dough no thicker than a quarter inch when you flatten it out. Some people prefer stick pepperoni (chunks). Most prefer sliced. As far a cheese, sprinkling cheddar inside is the best. Just role the bread out into triangles, lay out your pepperoni and cheese on top, role it and bake it usually around thirty minutes. I brush the tops of the bread with butter before baking.
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A Hope A Dream and a Lang 84 |
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07-17-2013, 10:12 PM | #11 |
Full Fledged Farker
Join Date: 07-04-13
Location: Reedsville, West Virginia
Name/Nickname : WvQ
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Almost forgot, make sure you have a good seal on the dough once wrapped prior to baking.
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A Hope A Dream and a Lang 84 |
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07-18-2013, 01:16 PM | #12 |
Full Fledged Farker
Join Date: 08-27-09
Location: Virginia Beach, Va
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Yep I rolled them into squares not triangles, and I THINK they were too thick, THOUGHT I had them sealed good but they came undone.
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18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model |
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07-18-2013, 01:22 PM | #13 |
Full Fledged Farker
Join Date: 08-27-09
Location: Virginia Beach, Va
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Hey JUST outta curiosity How big do you make the triangles?
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18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model |
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07-18-2013, 01:47 PM | #14 |
Full Fledged Farker
Join Date: 07-04-13
Location: Reedsville, West Virginia
Name/Nickname : WvQ
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I just depends on how big you want them to be, the main thing is to not overstuff them, or role them to thick. I probably use about a 4" triangle?
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A Hope A Dream and a Lang 84 |
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