Pepperoni Rolls Recipe

I love whipping up these homemade pepperoni rolls. Using refrigerated pizza dough, zesty pepperoni and melty mozzarella sticks creates a flavor explosion that feels both comforting and innovative. Every bite delivers a balance of spice and cheese, making this recipe a fun, tasty twist on dinner or a late-night snack.

I’ve been experimenting with homemade pepperoni rolls recently and I think this recipe is a game changer for an easy dinner or snack. I love starting with a 16 ounce package of refrigerated pizza dough that makes it super convenient.

I mix in about 20-25 slices of pepperoni and 12 mozzarella cheese sticks for a rich combination of protein and calcium. Using one beaten egg and 2 tablespoons of melted butter gives the dough a perfect golden finish while the optional teaspoon each of garlic powder and Italian seasoning really boost the flavor.

I like that you can also have some marinara sauce on the side for dipping if you want a bit of extra zest. This homemade twist is a fun take on classic deep dish pizza style party food appetizers and pizza recipes homemade that you and your friends will really enjoy even on a busy night.

Why I Like this Recipe

I really love how this recipe is super simple and fast to put together. I don’t have to spend hours in the kitchen and thats a huge plus for me.

I enjoy the mix of flavors, like the spicy kick from the pepperoni and the gooey mozzarella cheese. It just hits the spot whenever im craving something cheesy and meaty.

It makes me feel like I’m making something homemade instead of just grabbing a bag of frozen snacks. Even though its not perfect, the effort makes it taste that much more special.

I also like that you can dip these rolls in marinara sauce if you want an extra burst of flavor. It’s a little extra step that makes the whole thing feel more fun and satisfying.

Ingredients

• Pizza dough: Provides soft carbs for energy and a chewy base for all the fillings.
• Pepperoni: Delivers savory spice and protein though its high fat makes it indulgent.
• Mozzarella cheese: Offers gooey texture, extra calcium, and a rich, melty flavor boost.
• Egg: Helps bind the ingredients together while subtly adding protein and richness.
• Butter: Adds extra moisture and a deep, rich flavor to enhance each bite.
• Garlic powder: Brings a punch of zest that livens up the overall taste.
• Italian seasoning: Mixes herbs to deliver a warm, aromatic touch throughout.
• Marinara sauce: Offers tangy sweetness and a burst of tomato flavor for dipping.

Ingredient Quantities

• 1 (16 ounce) package refrigerated pizza dough
• About 20 to 25 slices of pepperoni
• 12 mozzarella cheese sticks
• 1 egg, beaten
• 2 tablespoons melted butter
• 1 teaspoon garlic powder (optional)
• 1 teaspoon Italian seasoning (optional)
• Marinara sauce for dipping (optional)

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Let the refrigerated pizza dough sit for a few minutes so it’s easier to roll out.

3. Roll the dough into a rectangle on a lightly floured surface.

4. Lay about 20 to 25 slices of pepperoni evenly across the dough, leaving a little border around the edges.

5. Evenly place the 12 mozzarella cheese sticks on top of the pepperoni.

6. Starting from one of the long sides, roll the dough tightly into a log shape.

7. Slice the log into pieces roughly 1-inch thick, then lay them cut side up on the baking sheet.

8. Brush the tops with the beaten egg for a shiny finish.

9. Drizzle the melted butter over the rolls and sprinkle garlic powder and Italian seasoning on them if you like.

10. Bake for about 15-20 minutes until golden and bubbly. Let cool a bit and serve with marinara sauce if desired.

Equipment Needed

1. Oven – for preheating to 400°F
2. Baking sheet – to hold the rolls
3. Parchment paper – to line the baking sheet
4. Rolling board or countertop – lightly floured for rolling out the dough
5. Rolling pin – for spreading the dough into a rectangle
6. Knife – to slice the rolled dough into 1-inch thick pieces
7. Pastry brush – to apply the beaten egg onto the rolls
8. Mixing bowl – to beat the egg and optionally mix melted butter with seasonings
9. Small bowls – for organizing garlic powder, Italian seasoning, and marinara sauce if using

FAQ

• Q: Can I use any refrigerated pizza dough for these rolls?
  
  A: Yup, just any store-bought dough works great. Just make sure it stays cold untill you use it.
• Q: How long do I bake the pepperoni rolls?
  
  A: Bake them at 375°F for about 12-15 minutes or until they turn light golden brown.
• Q: What can I do if i dont have mozzarella cheese sticks?
  
  A: No worries, you can use shredded mozzarella or even provolone as a substitute if thats what you have on hand.
• Q: Can i make these pepperoni rolls ahead of time?
  
  A: Yeah sure, you can prep them ahead and just pop ’em in the oven when you’re ready to serve.
• Q: How important are the garlic powder and Italian seasoning?
  
  A: They’re totally optional. They add a nice flavor boost, but you can skip them if you prefer a simpler taste.

Pepperoni Rolls Recipe Substitutions and Variations

• If you don’t have refrigerated pizza dough, you can try making your own simple dough or even use puff pastry as a quick fix.
• If you’re low on pepperoni, turkey pepperoni or even thinly sliced salami works pretty well as a substitute.
• If mozzarella cheese sticks ain’t available, you can totally use string cheese cut into similar lengths, or even a mild provolone.
• If you don’t have an egg for the wash, a splash of milk mixed with a little water can do the trick instead.
• If melted butter is missing, you might substitute with a light olive oil, especially if you mix in a bit of garlic for extra flavor.

Pro Tips

1. Try letting your dough sit out even a bit longer if it feels too stiff; letting it warm up more can make it way easier to work with, especially when you’re rolling it out real thin.
2. When placing your pepperoni and cheese, spread them out evenly so each bite gets the flavour and things don’t get too heavy at one end, which makes rolling it up uneven.
3. Brush on that egg really good, and if you wanna experiment, you can even put a tiny drizzle of marinara inside the rolls before baking for an extra tang, but watch out or it might get soggy.
4. If you notice your edges are drying or getting too dark, try covering ’em lightly with foil halfway through the bake to keep a nice soft texture inside.