Pepperoni Balls are an Erie, PA tradition, plain and simple.  Chances are if you aren't from Erie, you don't know anyone from Erie, or your friend from Erie lives under a rock, you probably never heard of these deep fried masterpieces.  Essentially, they are a special recipe bread dough filled with, you guessed it, pepperoni. 

 The balls have been an Erie staple for decades and decades, but no one really knows who actually invented them.  All we Erie-ites know is that they taste like childhood summers, Friday pizza nights, sleep overs, old friends, and familiar places

Now in Wisconsin, I decided to make my own version, my own dough, and make use of Wisconsin's pride:  the cheese curd!   I hope you enjoy them as much as I do!

I am NOT a fan of the microwave, but you CAN DEFROST a frozen ball in the microwave.  I also have a few loyal followers that INSIST if they microwave the ball for 16 SECONDS, it's perfect.  So as much as I detest microwaved balls...apparently you can heat and eat "microwave fast".  BEWARE:  IF YOU MICROWAVE A BALL TOO LONG, THE DOUGH WILL BECOME ROCK HARD.  ALSO, A MICROWAVED BALL WILL NOT HAVE A CRISPY OUTER CRUST...just sayin'

Reheat:  If frozen, thaw completely.  Heat in a 350 degree oven (I prefer wrapped in tin foil to avoid burning) for 15-20 minutes.  It's gonna be hot, so maybe wait a minute or two before biting into it and burning the heck outta your mouth (not that I would know anything about that).  Any questions, shoot me an email or a text.  

How to buy:

If you are interested in purchasing some balls, please contact me.  Balls are sold in cases of 60/$90.  Current flavors are dill/garlic, bacon/chive/PBR/cheddar, pepperoni/mozzarella