Pepperoni roll recipe

The first time I wrapped pepperoni in soft, warm dough and watched it puff in the oven, I knew I’d found a new family favorite. The aroma curled through the kitchen like a welcome mat—garlic, melted cheese, and a little tang from the tomato sauce that somehow sneaks in between every bite. This Pepperoni roll recipe is simple enough for a weeknight, but it feels special enough for weekend lunches with friends. It’s basically a pizza pocket you slice into bite-sized wonders, and yes, it’s incredibly forgiving. I’ve made it with whole-wheat flour, I’ve tested it with a splash of milk, and I’ve even added a whisper of Italian seasoning just to feel fancy. The result is always the same: golden crust, gooey cheese, and pepperoni that stays juicy and bright. It’s a crowd-pleaser that disappears in minutes at my house, and my kids ask for seconds every single time. If you’re craving pizza energy with far less mess, this Pepperoni roll recipe might just become your go-to weeknight hero.

What is a pepperoni roll recipe?

Think of it as a soft, cozy bread wrapped around pepperoni and cheese, then baked to a warm, melty finish. The name is simple, but the idea is a little magical: you take a forgiving dough, flatten it into a rectangle, layer pepperoni and cheese in the middle, roll it up like a cinnamon bun, and bake until the crust is deeply golden. It’s essentially a bread-and-pizza hybrid that delivers familiar flavors without requiring a lot of fuss. The Pepperoni roll recipe is a convenient way to feed a hungry crowd, and it travels well for potlucks or school lunch boxes. My favorite part is the way the cheese melts into the pepperoni, creating pockets of ooey-gooey goodness that look as pretty as they taste. It’s the kind of dish that makes you feel like a culinary genius even on a Tuesday night.

How to Make Pepperoni roll recipe

Quick Overview

This method is basically roll, fill, roll again, bake, and glaze. I love that the dough is forgiving—if you overwork it a little, it forgives you; if you under-knead, it still bakes up tender. Rolling the dough into a rectangle, layering pepperoni and cheese, and then rolling into a log gives you a beautiful swirled cross-section when you slice it. It’s a one-pan wonder that looks impressive but is incredibly approachable. You’ll end up with golden, buttery slices that vanish fast—the perfect solution when friends drop by and you need something warm and shareable.

Ingredients

For the Main Batter:
– 3 cups all-purpose flour (plus extra for dusting)
– 2 teaspoons instant yeast (or 2 1/4 teaspoons active dry)
– 1 cup warm water (110–115°F / 43–46°C)
– 2 tablespoons sugar
– 1 teaspoon salt
– 2 tablespoons olive oil
– 1/4 cup milk (optional, for extra tenderness)
– 1 teaspoon garlic powder (optional, for aroma)

For the Filling:
– 8 ounces sliced pepperoni (roughly 20–25 slices, depending on size)
– 1 1/2 cups shredded mozzarella cheese (or a mix of mozzarella and provolone)
– 1/4 cup grated Parmesan (optional, for extra cheesiness)
– Pinch of dried oregano or Italian seasoning

For the Glaze:
– 2 tablespoons unsalted butter, melted
– 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
– 1 tablespoon chopped fresh parsley (optional)
– Pinch of sea salt

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and give it a light spray with cooking oil. I always heat the oven first so the moment the dough meets the air, it starts to rise and glow. If you like, you can brush the parchment with a touch of olive oil to keep the rolls from sticking.

Step 2: Mix Dry Ingredients

In a big bowl, whisk together the flour, instant yeast, sugar, salt, and garlic powder if you’re using it. This dry mix is your baseline—it keeps everything evenly distributed and prevents clumps of yeast from creating odd pockets in the dough.

Step 3: Mix Wet Ingredients

In a separate bowl, combine the warm water, olive oil, and milk if you’re using it. The warmth helps wake the yeast, and the milk adds a touch of tenderness to the crumb. If your kitchen is chilly, you can warm the liquid a bit more to coax the dough into behaving itself.

Step 4: Combine

Pour the wet ingredients into the dry and stir until a shaggy dough forms. Knead gently on a floured surface for about 5–7 minutes, until the dough is smooth and elastic. Don’t overwork it; you’re aiming for a dough that teases back when you press it, not a hard ball. If it’s too sticky, dust with a little more flour; if it’s dry, splash in a teaspoon of water at a time.

Step 5: Prepare Filling

In a bowl, mix the pepperoni with the mozzarella (and Parmesan if you like). A quick toss with a pinch of oregano makes the filling feel cohesive and aromatic. Some people like to sear the pepperoni for a minute to intensify its flavor; I skip that step for simplicity, but feel free to try it if you’re curious.

Step 6: Layer & Swirl

Lightly flour your surface and roll the dough into a 12×8-inch rectangle. Layer the pepperoni and cheese along the center, leaving about an inch at the long edges. A gentle sprinkle of extra cheese on top isn’t cheating—it’s pure comfort. Starting from the short side, roll the dough into a tight log, seam side down. Pinch the seam to seal. Slice the log into 1-inch slices if you want individual rolls, or leave it whole for a loaf-style bake. I love the swirled, pinwheel look when you slice the log into rounds for baking.

Step 7: Bake

Place the rolls on the prepared sheet, spacing them so they have room to expand. Brush with a little melted butter (the garlic butter glaze is coming next, so you’ll already be on the right track). Bake for 18–22 minutes, or until the tops are deeply golden and the cheese is bubbling through tiny cracks in the crust. If your oven runs hot, start checking at 15 minutes to avoid over-browning.

Step 8: Cool & Glaze

While they’re resting on a rack for 5 minutes, whisk together your glaze ingredients. Brush the rolls with the garlic butter, letting a warm, glossy sheen settle over the surface. The fragrance of garlic and butter will drift through the kitchen and tempt everyone to the table. If you like a little extra color, you can give the tops a light dusting of parsley or a pinch of flaky salt while they’re still warm.

Step 9: Slice & Serve

Slice the log into rounds if you baked a loaf, or serve the individual pinwheels whole for dipping. These pepperoni rolls are best warm, with a side of marinara or a bright green salad to balance the richness. My family loves them with a simple marinara for dipping, especially on game nights or after soccer practice when everyone’s ravenous. I’ve even tucked a few into lunch boxes for the kids, and they still warm their hands around the box like it’s a tiny pizza party.

What to Serve It With

This Pepperoni roll recipe shines when you pair it with a few simple extras that don’t steal the show from the rolls themselves. Here are ideas that feel perfect for different occasions:

For Breakfast: Serve warm with a mug of dark coffee or a creamy latte. A side of fresh fruit adds brightness, and the rolls can be sliced thick for a hearty, savory morning treat.

For Brunch: Plate slices on a board with olives, marinated tomatoes, and a crisp green salad. A light Bloody Mary or a sparkling citrus mocktail makes it a composed, easy-feel brunch.

As Dinner or Lunch: Pair with a bowl of tomato soup or a simple arugula salad dressed with lemon and olive oil. The contrasts of warmth, creaminess, and acidity wake up the palate beautifully.

For Cozy Snacks: Set out marinara for dipping, add a few pickled vegetables, and let everyone assemble their own mini sandwiches. This is the kind of snack that disappears before you realize it’s on the table.

Personally, I love making a big tray of these for movie nights. They reheat beautifully, and the scent fills the house in a way that makes people gather near the kitchen, noses quivering with anticipation. It’s a simple recipe, but it creates a moment—a little celebration of comfort and connection in every bite.

Top Tips for Perfecting Your Pepperoni roll recipe

Here’s where my years of tweaking and testing come in handy. These tips help you avoid common missteps and tailor the rolls to your kitchen and your family’s tastes.

Dough Prep: If your dough sticks to the board, give it a touch more flour and a few extra minutes of resting time. If it feels dry, brush the dough with a tiny amount of milk or water before you roll it; a little moisture makes it easier to roll and yields a softer crumb.

Mixing Advice: Don’t overwork the dough. A gentle knead until just smooth is plenty. Overworking can make the crust tough, and nobody wants a chewy roll when they’re hoping for warm, tender bread with gooey cheese.

Swirl Customization: For a different look, layer a thin line of pesto with the cheese, or sprinkle crushed red pepper flakes for heat. Alternating layers of pepperoni and cheese create a prettier, more defined swirl when you slice.

Ingredient Swaps: Use provolone or a sharp white cheddar in addition to mozzarella for a more complex cheese bite. You can switch to turkey pepperoni for a lighter option, or use a dairy-free cheese blend if needed—the dough carries flavor well enough to handle it.

Baking Tips: If you notice tops browning too quickly, tent with foil for the last 5–7 minutes. An oven rack in the middle is ideal for even heat. If your rolls aren’t browning enough, you can bake a couple of minutes longer, watching closely to avoid burning.

Glaze Variations: Swap the garlic butter for a drizzle of honey mustard for a sweet-savory twist, or brush with olive oil and a pinch of sea salt for a simple, glossy finish. If you’re serving these as a party canapé, a light parsley glaze gives them a fresh, herbal note.

Lessons I’ve learned over many tests: the dough is forgiving, but heat control is king. A slightly warm oven helps the cheese melt into a delicious, cohesive center; a cooler oven keeps the crust from over-browning before the insides have fully puffed. I’ve also learned that resting the dough briefly after rolling makes it easier to slice without squishing the layers. My biggest tip? Taste as you go: a pinch more salt in the dough, a touch more pepperoni, or a splash of oregano can transform a good Pepperoni roll recipe into something memorable. This is comfort food, but it’s also a canvas—have fun with it, and you’ll end up with a version that’s truly yours.

Storing and Reheating Tips

When you’re cooking for a crowd, you’ll want to know how to store and reheat without losing texture or flavor. Here are practical methods that work well with Pepperoni roll recipe leftovers:

Room Temperature: If you’re serving them the same day, keep them loosely covered for up to 2 hours. After that, it’s best to refrigerate to maintain freshness and prevent the cheese from seeping too much into the crust.

Refrigerator Storage: Store cooled rolls in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for about 8–10 minutes or in the microwave in 20–30 second bursts if you’re in a rush. The crust won’t be as crisp reheated, but you’ll still get a warm, melty bite.

Freezer Instructions: You can freeze unbaked rolls (assembled but not baked) for up to 1 month. Wrap tightly in plastic wrap and then foil. Bake from frozen, adding 5–7 minutes to the total bake time. If you freeze baked rolls, freeze in a single layer, then transfer to a bag for up to 2 months. Reheat covered in a 325°F (165°C) oven until warmed through, about 12–15 minutes, then finish under the broiler for a minute or two to restore some crustiness.

Glaze Timing Advice: If you’re freezing after baking, glaze before freezing for a glossy finish, or glaze after reheating for a fresh, bright look. If you’re freezing unbaked, you can glaze once they’re baked and cooled to preserve the shine, or add the glaze after reheating for a crisp, flavorful finish.

Frequently Asked Questions

Final Thoughts

This Pepperoni roll recipe is the kind of dish that makes weeknights feel like a cozy family game night. It’s forgiving, deeply satisfying, and surprisingly versatile, which is exactly how I like my cooking to be. The dough holds up beautifully, the cheese stays indulgently melty, and the pepperoni brings a little briskness that keeps things balanced. If you’re new to baking bread-like rolls, you’ll be surprised at how friendly this is—the steps are simple, and the payoff is big. I hope you’ll try it soon and tell me how you customized your swirl. Did you add pesto? Did you go with a double-cheese version? I’d love to hear all about your twists. Happy baking!

As always, I’d be thrilled to hear how yours turn out. Drop a comment, rate the recipe, and share your favorite variations. This Pepperoni roll recipe has a way of bringing people together—and I can’t wait to hear how it fits into your kitchen ritual.

Pepperoni roll recipe

Easy homemade pepperoni rolls that are perfect for appetizers or snacks. Made with pizza dough, pepperoni, and mozzarella cheese.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 can pizza dough 13.8 ounce can
• 6 ounces pepperoni slices larger 2 1/2 inch slices can be cut in half
• 1.5 cups shredded mozzarella cheese

For the Topping

• 3 tablespoons butter melted
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 4 tablespoons grated parmesan cheese
• 1 teaspoon dried parsley

For Dipping

• pasta or marinara sauce

Instructions

 

Preparation Steps

• Preheat the oven to 375 degrees F (190 degrees C). Spray a pie pan or round baking dish with cooking spray. Set aside.
• Roll out the pizza dough into a rectangle approximately 1/4 inch thick. Cut the dough width-wise into 11 or 12 equal strips.
• Place a single layer of pepperoni on each strip of dough and top with 2 tablespoons of mozzarella cheese.
• Roll each strip of dough, cinnamon roll style, and place into the prepared pie pan, seam side down. The rolls can be placed right next to each other.
• Brush the pizza rolls with the melted butter. Sprinkle with basil, garlic powder, parmesan cheese, and parsley.
• Bake for 20 minutes or until golden brown. Serve with pasta sauce or marinara for dipping.

Notes

These pepperoni rolls are best served warm. They can also be frozen after baking and reheated.