Soft pizza dough wrapped around pepperoni and mozzarella, brushed with buttery parmesan and baked until golden. Marinara on the side—because obviously.
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Let’s talk pepperoni rolls for a second. Not the fancy, overthought kind. I mean the warm, cheesy, slightly-too-hot-to-eat kind that make people hover around the kitchen pretending they’re “not hungry.” You know the scene.
I didn’t grow up with pepperoni rolls being a thing, but somehow the first time I made them, they felt familiar. Comfort-food familiar. Like something you’d eat after a long day, still in your socks, scrolling your phone with one hand and holding something cheesy with the other. That kind of food.
The first time I made pepperoni rolls, I honestly thought, These are just snacks. No big deal. Famous last words. I had them lined up on the tray, feeling very organized and proud of myself, and by the time they came out of the oven… chaos. People asking how many they’re “allowed” to eat. Someone sneaking one before they cooled. Me burning my fingers because patience is overrated.
They reminded me of game nights, school events, those potlucks where the simplest dish always goes first. Ever notice that? You bring something elaborate and it sits there. You bring pepperoni rolls and suddenly people are asking for the recipe. Go figure.
Why you’ll Love these Pepperoni Rolls?
I think the magic of pepperoni rolls is that they don’t ask much of you. No dough rising. No complicated steps. Just roll, bake, brush with butter, and boom—you look like someone who really has it together. Even if you don’t. (I usually don’t.)
They’re crispy on the outside, soft in the middle, cheesy without being messy—okay, mostly not messy—and they hit that salty, comforting note that makes everyone happy. Kids love them. Adults love them. Even the picky eater who “doesn’t like cheese” somehow makes an exception. Curious, right?
Ingredient Notes
Before you start, here’s how I think about these ingredients—no perfection required:
- Pizza Dough: Store-bought is not cheating. It’s survival. Pillsbury pizza dough is soft, forgiving, and easy to work with.
- Pepperoni: Classic sliced pepperoni melts just enough to flavor everything without turning the rolls greasy. Mostly.
- Mozzarella String Cheese: Is it fancy? No. Does it melt beautifully and stay where you put it? Yes.
- Butter + Parmesan: This is the glow-up step. It takes them from “snack” to wow, who made these?
- Marinara: Optional… but also kind of essential, if we’re being honest.
How to Make Pepperoni Rolls?
- Crank your oven up nice and hot. These rolls like confidence. Roll out the dough, cut it into rectangles—don’t measure with a ruler, it’s fine—and layer on the pepperoni and cheese.
- Roll them up snug, pinch the seams like you mean it (but don’t panic if one looks a little wonky), then brush them generously with that buttery parmesan mixture. Bake until golden and puffy, and try—try—to let them cool for a minute. I rarely succeed.
Storage Options
If you somehow end up with leftover pepperoni rolls, they’ll keep in the fridge for a couple of days. Reheat them in the oven or air fryer to bring back that crisp. Microwave works too, but they’ll be softer. Still good. Just… different.
Freezing them? Totally doable. Bake, cool, freeze, reheat. Easy.
Variations & Substitutions
This is where pepperoni rolls get fun. Swap mozzarella for provolone. Add Italian seasoning. Try turkey pepperoni. Make mini ones for parties (dangerous—they go fast). I’ve even tried tucking a little sauce inside. It’s delicious… but messy. Worth it? Depends on your tolerance for chaos.
What to Serve With Pepperoni Rolls?
Marinara is the classic move. Ranch is controversial but popular. A simple salad makes it feel like dinner. Chips and veggies make it a snack spread. Honestly, pepperoni rolls fit into almost any situation where people are hungry and not looking for something fancy.
FAQ:
Can I make pepperoni rolls ahead of time?
Yes. Assemble early, bake later. Fresh is best, but life happens.
Why did my cheese leak out?
Probably a seam issue—or maybe the roll just had a mind of its own. Crispy cheese on the pan is not a tragedy.
Are these kid-friendly?
Absolutely. Just be prepared to make more next time.
If you’re craving something warm, cheesy, and comforting without a lot of effort, pepperoni rolls are it. They’re not perfect. They’re not fancy. They’re just really good—and sometimes that’s exactly what we need.
So tell me… marinara or ranch? Or are you the bold type who does both?
Pepperoni Rolls
Ingredients
- 1 tube refrigerated pizza dough
- 40 slices pepperoni
- 10 mozzarella cheese sticks
- 2 tablespoons unsalted butter
- 1 tablespoon grated Parmesan cheese
- Marinara sauce for serving (optional)
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
- Unroll the pizza dough onto a clean cutting surface. Using a knife or pizza cutter, divide the dough into 10 equal rectangles.
- Place four slices of pepperoni evenly onto each rectangle of dough. Position one mozzarella cheese stick on top of the pepperoni.
- Starting from one end, roll the dough tightly around the filling, enclosing the cheese completely. Pinch the seams and ends firmly to seal.
- In a small bowl, melt the butter and stir in the grated Parmesan cheese.
- Arrange the rolls seam-side down on the prepared baking sheet. Brush the tops evenly with the butter and Parmesan mixture.
- Bake for 10–12 minutes, or until the rolls are puffed and golden brown.
- Remove from the oven and allow to cool slightly. Serve warm with marinara sauce, if desired.
Notes
