The amazing thing about the internet is that a question asked 12 years ago on the Chowhound board is still a point of discussion today. As such, the question of How to Make Pepperoni Balls the way they used to be made in Erie PA continues. I've read the years of comments about pep balls in Erie, Pa and I have to say that I was one of the people who made these wondrous treats -- in 1980 I worked at Cassano's Pizza King in the Millcreek Mall. One of the more popular items we made, in addition to great pizza, was pep balls. They were so good that when I went to college I seriously considered starting an on-campus pep ball joint. (regrettably, too much partying back then thwarted my dream....). Anyway, contrary to what some believe, pepperoni balls made the Erie PA way were definitively BAKED, not deep fried. We took the dough and stuffed pep and a little provolone insideand slid them into the pizza ovens. Sometimes, if ordered, we would also add pizza sauce, but not too much. Unfortunately, over the years I have killed too many brain cells to actually remember exactly how we rolled them into the round, slightly larger than golf ball shapes. I tried to re-create them today but they did not come out uniformly like I used to make them. Tragic, because I used to make DAMN GOOD pep balls -- and now I can barely recall how I did it! So if anyone out there recalls an actual technique for rolling them into balls, let me know. The key was to have an equal thickness of dough surrounding the interior stuffing. Folding the dough results in too thick a base below the stuffing. Also they need to be round. Just. Can't. Recall.
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