Exchange reader Brad Lucht came to the rescue by e-mailing the Internet address for the pepperoni roll home page. Here you can find everything, from a description of what these morsels are, to the location of Fairmont, W.V., which is near Morgantown and apparently the real home of the delicacy. Everything is here, except where to buy the goodies other than in West Virginia.

However, another reader, Lois Davis of Santa Cruz, sent an e-mail for a similar roll based on Stromboli, a recipe in "Brother Juniper's Bread Book,'' by Br. Peter Reinhart. She writes, "You need about 2 pounds of bread dough (frozen or make your own). After it is risen completely, roll it out into a large rectangle, about 1/2 inch thick. Scatter over the dough roasted chopped garlic, sliced olives, marinated artichoke hearts, sliced red onions, mushrooms, sausage, pepperoni slices, etc. Add shredded cheese -- a combination of cheddar, Monterey Jack, Swiss and mozzarella is good. Add pizza sauce if you like.

"The hard part is rolling it up. Start from the side nearest you (I choose the long side), trying to keep the filling from falling out, but don't worry about the ingredients that escape. When it is completely rolled, pinch the seam together, seal the ends, and put the whole thing on a sheet pan either straight or circled like a wreath. Bake immediately at 350° for about 1 hour.

"If you would prefer separate servings, cut the unbaked Stromboli into 1-inch slices, sprinkling each with a bit of chopped parsley and bake for about 30 minutes, or until the cheese melts and begins to crust up.''

To check out the Web site, log on to www.fscwv.edu/users/rheffner/pepperoniroll.