Pepperoni rolls are the kind of snack that makes people smile before they even take a bite. Warm, soft dough wrapped around salty pepperoni and melty cheese—what’s not to love? They’re great for game day, after-school snacks, or a casual lunch.
You can make them ahead, freeze them, and pull them out when you need something quick. They’re simple to bake, easy to customize, and always a crowd favorite.
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What Makes This Special
Pepperoni rolls are comfort food you can pick up with one hand. They’re less messy than pizza, but you still get that same classic flavor.
The dough bakes up soft and fluffy, while the pepperoni releases just enough oil to flavor everything inside. Add a little cheese, and you get a gooey, savory center that feels indulgent without being heavy. They’re also incredibly flexible.
You can use store-bought pizza dough or homemade, add different cheeses, or sneak in herbs for extra flavor. Serve them with marinara for dipping, or eat them plain right out of the oven.
What You’ll Need
- Pizza dough (1 pound), store-bought or homemade
- Pepperoni slices (about 6–8 ounces)
- Mozzarella cheese, shredded or string-cheese sticks (1–1.5 cups or 6 sticks)
- Olive oil or melted butter (2 tablespoons)
- Garlic powder (1/2 teaspoon)
- Italian seasoning or dried oregano (1 teaspoon)
- Grated Parmesan (optional, 2 tablespoons)
- Flour for dusting the counter
- Marinara or pizza sauce for serving (optional)
- Egg for egg wash (optional, 1 beaten egg with 1 tablespoon water)
How to Make It
- Preheat the oven. Set it to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prep the dough. Dust your counter with flour.
Roll the dough into a rectangle about 12×16 inches. It doesn’t have to be perfect, but keep it even so it bakes uniformly.
- Add the pepperoni. Lay pepperoni slices across the surface in a single layer, leaving a 1-inch border around the edges. Overlap slightly if needed.
- Add the cheese. Sprinkle shredded mozzarella evenly or place cheese sticks across the short edge to create individual sections that will roll nicely.
- Season the inside. Lightly dust with garlic powder and Italian seasoning.
This adds flavor without extra fuss.
- Roll it up. Starting at a short side, roll the dough into a tight log. Pinch the seam to seal, then pinch the ends closed so the cheese won’t ooze out.
- Slice into portions. Cut the log into 8–10 pieces using a sharp knife or bench scraper. Place cut-side up on the baking sheet, with a little space between each.
- Brush and top. Brush the tops with olive oil or egg wash for shine.
Sprinkle a little Parmesan and a touch of Italian seasoning on top.
- Bake. Bake for 14–18 minutes, until the rolls are puffed and golden and the cheese is melted.
- Cool slightly. Let them rest for 5 minutes. This keeps the cheese from spilling out and makes them easier to handle.
- Serve. Enjoy warm on their own or with a side of marinara for dipping.
How to Store
- Room temperature: Keep leftovers in an airtight container for up to 1 day.
- Refrigerator: Store for 3–4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to crisp them up.
- Freezer: Freeze baked rolls in a single layer, then move to a freezer bag for up to 2 months.
Reheat from frozen at 350°F (175°C) for 15–18 minutes.
- Make-ahead: Assemble the rolls, cover, and refrigerate up to 24 hours before baking. Add 2–3 minutes to the bake time.
Health Benefits
- Protein and calcium: The cheese and pepperoni provide protein and calcium to help keep you full and support bone health.
- Portion control: Individual rolls make it easier to manage servings compared to a whole pizza.
- Customizable ingredients: Use part-skim mozzarella, turkey pepperoni, or add veggies to lighten things up.
- Homemade advantage: When you make them yourself, you control the sodium, oil, and portion size.
What Not to Do
- Don’t overfill. Too much cheese or pepperoni can cause blowouts and soggy bottoms.
- Don’t skip sealing the edges. If the seam isn’t pinched shut, cheese will leak during baking.
- Don’t bake at too low a temperature. You need a hot oven to puff the dough and crisp the exterior.
- Don’t use wet sauce inside. Sauce inside the roll makes the dough mushy. Serve it on the side instead.
- Don’t cut while piping hot. Give them a few minutes to set so the cheese doesn’t run out.
Variations You Can Try
- Classic West Virginia style: Skip the cheese and tuck in just pepperoni.
Brush with butter after baking.
- Cheesy pull-apart: Arrange rolls in a cast-iron skillet so they touch, bake, and serve as a pull-apart appetizer.
- Spicy version: Use hot pepperoni, add red pepper flakes, and finish with a drizzle of hot honey.
- Veggie boost: Add thin strips of roasted red pepper or a handful of chopped spinach under the cheese.
- Garlic knot twist: Tie small strips of dough with pepperoni tucked inside and toss in garlic butter after baking.
- Different cheeses: Try provolone, cheddar, or a blend for a richer flavor.
- Whole-wheat dough: Swap part of the flour for whole wheat to add fiber and a slightly nutty taste.
FAQ
Can I use crescent roll dough instead of pizza dough?
Yes. Crescent dough bakes up flakier and lighter. Seal the perforations well, roll with the filling, and bake at 375–400°F until golden.
They’ll cook a little faster than pizza dough.
How do I keep the rolls from getting soggy?
Avoid putting sauce inside, don’t overload the cheese, and bake on a preheated baking sheet if your oven runs cool. Letting the rolls cool for a few minutes also helps set the structure.
What’s the best cheese to use?
Low-moisture mozzarella is the safest choice. It melts well without releasing too much water.
Provolone, fontina, or a mozzarella-provolone blend also work nicely.
Can I make these without dairy?
Yes. Use dairy-free mozzarella and check the dough ingredients for milk or butter. Brush with olive oil instead of butter for finishing.
Do I need to cook the pepperoni first?
No.
Pepperoni cooks through and releases flavor as the rolls bake. If you prefer less oil, blot the slices with a paper towel before assembling.
Why did my rolls open up in the oven?
They were likely rolled too loosely or the seam wasn’t sealed. Roll tightly, pinch the seam, and place the rolls seam-side down on the baking sheet.
Can I add sauce inside the roll?
You can, but use a very thin layer to avoid sogginess.
Most people prefer serving warm marinara on the side for dipping.
How do I reheat without drying them out?
Warm them in a 300–325°F oven for 8–12 minutes, loosely covered with foil for the first half. This keeps the inside soft while the exterior stays pleasant.
Final Thoughts
Pepperoni rolls are simple, satisfying, and endlessly adaptable. With a few pantry staples, you can bake a batch that beats anything from the store.
Keep some in the freezer for busy days, or make them fresh for a weekend treat. Whether you like them cheesy, spicy, or classic, they always deliver that warm, comforting bite.
Ingredients
Instructions
- Preheat the oven. Set it to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prep the dough. Dust your counter with flour. Roll the dough into a rectangle about 12x16 inches. It doesn’t have to be perfect, but keep it even so it bakes uniformly.
- Add the pepperoni. Lay pepperoni slices across the surface in a single layer, leaving a 1-inch border around the edges. Overlap slightly if needed.
- Add the cheese. Sprinkle shredded mozzarella evenly or place cheese sticks across the short edge to create individual sections that will roll nicely.
- Season the inside. Lightly dust with garlic powder and Italian seasoning. This adds flavor without extra fuss.
- Roll it up. Starting at a short side, roll the dough into a tight log. Pinch the seam to seal, then pinch the ends closed so the cheese won’t ooze out.
- Slice into portions. Cut the log into 8–10 pieces using a sharp knife or bench scraper. Place cut-side up on the baking sheet, with a little space between each.
- Brush and top. Brush the tops with olive oil or egg wash for shine. Sprinkle a little Parmesan and a touch of Italian seasoning on top.
- Bake. Bake for 14–18 minutes, until the rolls are puffed and golden and the cheese is melted.
- Cool slightly. Let them rest for 5 minutes. This keeps the cheese from spilling out and makes them easier to handle.
- Serve. Enjoy warm on their own or with a side of marinara for dipping.
