Sept. 21, 2014 SIGN IN | REGISTER

Pursuing the Perfect Pepperoni Roll | Noshtalgia

Warren Rojas/CQ Roll Call
Pepperoni rolls are a West Virginia tradition — the basic idea is to fold pepperoni into a bread roll, but the variations are endless. This roll is from Colasessano’s Pizza in Fairmont, W.Va.

The generously proportioned buns average around 9-10 ounces per serving, making them at least twice as big as the base model meals that litter bakery aisles and impulse buy displays one state over. As opposed to its breadier counterparts, the brioche-like shell is hollow, allowing more room for the wealth of ingredients piled within —a delicious payload featuring overlapping stacks of thinly sliced pepperoni, gobs of sumptuous melted mozzarella and succulent red and green pepper pieces.

A warning to those used to tearing right into ready-made rolls: This bad boy requires some reheating to loosen up the partially refrigerated wonderfulness within.

That said, spending a few minutes camped out in front of a microwave is certainly preferable to making the long haul all the way home — particularly when Pie Gourmet is willing to meet you halfway.

“We do deliver locally to Virginia, Maryland and D.C.,” the Pie Gourmet aide asserted.

CQ Roll Call dining guru Warren Rojas will stop at nothing to track down your regional specialty/state dish/hometown favorite. Put him on the case by nominating your most sorely missed meals to gastrohunt@cqrollcall.com.

Pie Gourmet: 507 Maple Ave. W, Vienna; 703-281-7437; piegourmet.com.

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