Pepperoni Rolls
A warm, cheesy log of pizza flavors wrapped in golden dough, these pepperoni rolls are perfect for game day, quick dinners, or snacks.
Ingredients
Dough and Filling
- 1 can 13.8 ounce can pizza dough
- 8 ounces pepperoni slices (about one standard package)
- 1.5 cups shredded mozzarella cheese (low-moisture mozzarella melts best)
Butter Mixture
- 3 tablespoons unsalted butter, melted (reserve some for reheating later)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
Egg Wash and Finishing
- 1 large egg, beaten (for egg wash)
- 1 tablespoon grated Parmesan cheese (for finishing)
Dipping Sauce
- to taste Marinara sauce, warmed (for dipping)
Instructions
Preparation
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll the pizza dough into a 10 × 15-inch rectangle on a piece of parchment paper.
- Stir the Italian seasoning and garlic powder into the melted butter and brush half over the dough.
- Layer pepperoni slices evenly over the dough and sprinkle mozzarella on top.
- Starting from the long side, roll the dough tightly into a log, pinch the seam closed, and place seam-side down on the baking sheet.
Baking
- Whisk the egg in a small bowl and brush over the top and sides of the log.
- Bake for 15–20 minutes. Remove from oven and brush with remaining butter mixture.
- Return to the oven and bake for an additional 5–10 minutes until golden and melty.
- Sprinkle grated Parmesan on top, let rest for 10 minutes, then slice into 1-inch thick rounds.
Notes
Serve warm with marinara sauce for dipping. Options for making ahead and storage included.