Pepperoni Pizza Rolls
My grandfather used to make the BEST pizza rolls for family gatherings. I haven’t had them in years but these taste just like them and I’m in love, you will be too. These Pepperoni Pizza Rolls are just like cinnamon (minus the cinnamon) rolls but with lots of cheese, butter, garlic, and pepperoni!
THE PEPPERONI PIZZA ROLLS EXPLAINED:
Stretchy, gooey mozzarella cheese with pepperoni slices, garlic butter, and parmesan cheese rolled up into buttery dough and cut into rolls. Then baked until golden brown.
HOW TO MAKE THESE PEPPERONI PIZZA ROLLS:
On a generously floured surface, roll out the dough to about ¼ inch thick, 9-10 inches long, and about 12 inches wide. Spread butter mixture evenly onto the dough. Sprinkle 2 tbsp grated parmesan all over the dough and place sliced mozzarella and pepperoni slices in rows of evenly spaced 12. Leave about an inch of plain space along the long edges to make it easier to roll so that the cheese doesn’t melt out completely. Carefully roll the dough into a cylinder shape. Cut it in half and then cut the halves in half, repeat the steps until you have a total of 12 rolls.
grocery list:
- flour
- instant yeast
- salt
- water
- sugar
- butter
- mozzarella
- pepperoni
- garlic powder
- grated parmesan cheese
- shredded cheddar cheese
- parsley
equipment list:
click here to purchase the equipment listed below
- baking dish
- stand mixer
- microwave-safe mixing bowls
FAQS:
Can this recipe be gluten-free/vegan or can any of the ingredients be substituted for other dietary restrictions?
Unfortunately, it is not my specialty. However, there are many bloggers who specialize in gluten-free, vegan, nut-free, dairy-free, etc. desserts. I recommend giving them a try!
Pepperoni Pizza Rolls
Ingredients
Method
- In a stand mixer with a non-attached whisk, combine 2 ¾ cups flour, yeast, sugar and salt. Add in 1 tbsp of the softened butter, along with the water and let it mix with dough hook attachment until it starts to come together, so about 1-2 minutes. The dough should pull away from the sides of the bowl, if not, add more flour as needed up to a ¼ cup more (so in total it should only be 3 cups of flour, max.)
- Cover the bowl of the stand mixer with the dough inside and let rise in a warm place for about an hour.
- Preheat oven to 375 F and prepare a baking sheet with parchment paper.
- In a medium/small mixing bowl, stir together 4 tbsp softened butter, 1 1/2 tsp garlic powder, and 2 tbsp grated parmesan cheese.
- On a generously floured surface, roll out the dough to about ¼ inch thick, 9-10 inches long and about 12 inches wide. Spread butter mixture evenly onto the dough. Sprinkle 2 tbsp grated parmesan all over the dough and place sliced mozzarella and pepperoni slices in rows of evenly spaced 12. Leave about an inch of plain space along the long edges to make it easier to roll and so that the cheese doesn't melt out completely. Carefully roll the dough into a cylinder shape. Cut it in half and then cut the halves in half, repeat the steps until you have a total of 12 rolls.
- Place the rolls into a greased baking dish. Melt remaining butter (2 tbsp) and mix in 1/2 tsp garlic powder and a pinch of parsley. Brush the rolls with the melted butter mixture and then sprinkle the 1/2-1 cup shredded cheddar cheese on top. Bake for 20 minutes or until golden and crunchy on top
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If you loved this recipe for Pepperoni Pizza Rolls make sure to check out my Parmesan Garlic Knots and my Meatball Bomb Bites
