PEPPERONI ROLLS Recipe

I absolutely love these homemade pepperoni rolls. They combine melty mozzarella, savory pepperoni and perfectly seasoned dough to create a flavor explosion with every bite. A satisfying mix of textures and tastes transforms a simple snack into a fun culinary treat, making any meal feel festive and full of personality.

I love making homemade Pepperoni Rolls because they’re my go-to for a quick dinner or snack. I think there’s something really satisfying about combining a tube of refrigerated pizza dough with 8 mozzarella cheese sticks and 20 thin slices of pepperoni into one tasty roll.

I mix in a little garlic powder, dried oregano along with salt and pepper to get that extra flavor kick and finish it up with a lightly beaten egg wash to make the top super golden when it bakes. Using refrigerated dough really makes it easier than those typical frozen versions and the nutritional benefits of a good protein and cheese mix kinda balances the carbs in the dough.

I like that they turn out like easy finger food perfect for any party or even a Homestyle deep dish vibe. I think this recipe is a fantastic example of simple ingredients coming together for a delicious, satisfying bite.

Enjoy!

Why I Like this Recipe

I really like this recipe because it’s super easy to whip up and doesn’t take hours to prep like some other recipes. I enjoy how the cheese and pepperoni mix together perfectly, making every bite tasty and satisfying. I also love that the egg wash gives the rolls a nice golden crust, it’s simple but makes a big difference. And honestly, it’s way better and fresher than any frozen pizza rolls I’ve ever had, which makes it a cool snack or even dinner sometimes.

Ingredients

• Pizza dough: Provides carbohydrates and structure while adding a soft, chewy texture.
• Mozzarella cheese: Offers protein and calcium; its gooey melt makes every bite indulgent.
• Pepperoni slices: Contribute a spicy, meaty kick with extra protein and distinctive flavor.
• Egg wash: Gives a shiny, golden top and helps bind the layers together nicely.
• Garlic powder and dried oregano: Elevate the aroma and add a savory, herbaceous taste.
• Salt and pepper: Enhance overall flavors while balancing the richness in every roll.

Ingredient Quantities

• 1 tube (about 1 lb) refrigerated pizza dough
• 8 mozzarella cheese sticks (roughly 8 oz in total)
• 20 thin slices of pepperoni
• 1 large egg, beaten lightly (for the egg wash if you want a golden top)
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 400°F and lightly grease a baking sheet.

2. Unroll your refrigerated pizza dough onto a floured surface, pressing it out gently to form a rectangular base.

3. Lay the mozzarella cheese sticks down lengthwise, then arrange the pepperoni slices over the cheese so they cover it evenly.

4. Sprinkle garlic powder, oregano, salt, and pepper over the cheese and pepperoni. Make sure to season it well.

5. Starting at one of the longer edges, slowly roll the dough around the filling, keeping a tight roll as you go.

6. Once rolled, use a knife or pizza cutter to slice the roll into pieces about 1-inch thick.

7. Arrange the individual rolls on your greased baking sheet, leaving a bit of room between each one.

8. Brush the tops with the beaten egg to help them brown nicely.

9. Bake for 15-20 minutes or until the rolls are golden and the cheese is melty.

10. Let them cool for a few minutes before serving, then enjoy your homemade pepperoni rolls!

Equipment Needed

1. Oven
2. Baking sheet
3. Clean countertop or pastry board (to dust with flour)
4. Rolling pin (or you can use your hands to flatten the dough)
5. Knife or pizza cutter (for slicing the dough rolls)
6. Mixing bowl (to beat the egg)
7. Pastry brush (to apply the egg wash)

FAQ

• What type of pizza dough works best? Refrigerated tube dough is great for this recipe because it’s easy to work with and already pre-made. It can be found in most grocery stores.
• Can I skip the egg wash? Yes, you can if you dont have one on hand. The egg wash just gives the rolls a nice golden top, but they will still taste good without it.
• Do I need thin pepperoni slices? Thin slices are preferred because they roll up with the dough better. If using thick ones, you might have to adjust the recipe a bit.
• How long should they bake? Bake ’em for around 12-15 minutes until the rolls are golden brown. Keep an eye on them so they dont burn.
• Can leftover rolls be frozen? Yes, they can be frozen. Just reheat them in the oven to bring back that crispy texture.

PEPPERONI ROLLS Recipe Substitutions and Variations

• If you dont have that tube of refrigerated pizza dough, you could try making your own basic dough or even use a flatbread as a quick fix.
• You can swap mozzarella cheese sticks with shredded mozzarella or provolone. Shredded gives you a similar melt but just be careful with the amount.
• Not a pepperoni fan or ran out? Use salami or even spicy chorizo slices for a fun twist.
• Instead of an egg wash for that golden top, you might brush on some milk, which works pretty well if you dont have eggs handy.
• If garlic powder is missing, use a tiny bit of minced fresh garlic, and dried oregano can be replaced with Italian seasoning for a similar flavour punch.

Pro Tips

1. Let the dough warm up a bit before rolling it out – come straight from the fridge its a bit stiff, so letting it sit for 5-10 minutes makes it a lot easier to work with without tearing.
2. When you’re layering the cheese and pepperoni, try not to pile too much of it on. Too much filling can cause the dough to break apart, so keep it even so every bite melts just right.
3. If you like a super crisp top, make sure you cover the rolls well with egg wash but don’t overdo it – a light brush is all you need for a golden look without sogginess.
4. Don’t be afraid to experiment with extra spices or dipping sauces like marinara on the side. A little extra flavor boost can really take these rolls to the next level!