I purchased only one pepperoni roll at Sacrone’s Bakery yesterday, as I posted a picture of them at Reply 12 http://www.pizzamaking.com/forum/index.php/topic,19792.msg194185.html#msg194185
I also posted a picture of the whole pepperoni roll at Reply 33 1st picture with the pepperoni roll being at the bottom of the picture. http://www.pizzamaking.com/forum/index.php/topic,19792.msg194206.html#msg194206
That sure wasn’t a good picture.
Since then my daughter and I have been eating the pepperoni roll and it is the best thing my daughter and I ever tasted and I usually don’t like anything related to pizza that is cold. For some reason the pepperoni roll stays so soft and has the greatest taste in the crust. It looks to me like some kind of egg wash was applied to the top of the pepperoni roll, but I can’t be sure.
These are some more pictures of the pepperoni roll, since it has been cut. I was wondering if anyone knows how to go about reverse engineering this pepperoni roll, or has ideas how to make it. Sarcone’s also had sausage rolls, but I didn’t purchase any of those. Whenever I tried to make a boli they never tasted anything like the Sacrone’s Pepperoni Rolls. Does someone think maybe a bread dough is used for the Pepperoni rolls?
These are some reviews on yelp of Sarcone’s. http://www.yelp.com/biz/sarcones-philadelphia?start=40
and Sarcone’s website. http://www.sarconesbakery.com/
At the products page Sarcone’s does sell dough balls. http://sarconesbakery.com/?page_id=22
If Sarcone’s uses those dough balls to make the pepperoni rolls, maybe the dough ball that Sarcones sells could be reverse engineered.
Sarcones also make bagels, but not in the summer. I also called Sarcone’s this morning and told them I really liked the pepperoni roll and asked the lady that answered the phone if the dough balls they sell are used for the pepperoni rolls. She said she didn’t know, but the next time I got to visit Sarcone’s I am going to purchase a few dough balls.
Thanks for any advice!