Cheesy Pepperoni Rolls with Marinara Recipe

Ash Tyrrell

Cheesy Pepperoni Rolls with Marinara Recipe

I recently tried making these cheesy pepperoni rolls, and honestly, they turned out better than I expected. The combination of gooey melted cheese, savory pepperoni, and warm dough dipped in rich marinara felt like pure comfort food. I love how simple the process is, yet the results look and taste like something from a bakery. These rolls quickly became a favorite snack in my kitchen

Print Recipe Pin Recipe

Total Time 35

Servings: 4

Ingredients Method Notes

Ingredients

pizza dough 1 pound – Use fresh dough for the best texture; store-bought works great too.
sliced pepperoni 1 cup – Choose high-quality pepperoni for better flavor and less grease.
mozzarella cheese 1 ½ cups, shredded – Freshly grated melts smoother and tastes richer.
parmesan cheese ¼ cup, grated – Adds a sharp, savory depth to the rolls.
marinara sauce 1 cup – Use a thick, flavorful sauce for dipping and filling.
egg 1, beaten – Helps create a golden, shiny crust when brushed on top.
garlic powder ½ teaspoon – Enhances the overall flavor subtly.
italian seasoning 1 teaspoon – Adds a classic pizza-style aroma.
olive oil 1 tablespoon – Keeps the dough soft and adds richness.

Method

Start by rolling out your pizza dough on a lightly floured surface. I like to shape it into a rectangle so it’s easier to cut evenly later. Keep the thickness moderate—not too thin, or it might tear.
Spread a thin layer of marinara sauce over the dough, leaving a small border around the edges. Then layer pepperoni slices evenly, followed by a generous sprinkle of mozzarella and parmesan cheese. This layering ensures every bite is flavorful.
Carefully roll the dough tightly into a log shape, starting from one long edge. Once rolled, use a sharp knife or cutter to slice it into equal pieces. Try
Place the rolls on a parchment-lined baking sheet, leaving space between each one. Brush the tops with beaten egg and sprinkle garlic powder and Italian seasoning. This step gives them a beautiful golden finish.
Bake in a preheated oven at 375°F (190°C) for about 18–20 minutes. You’ll know they’re ready when the tops are golden brown and the cheese is bubbling. Let them cool slightly before serving.

Notes

I always use freshly shredded cheese because it melts much better than pre-packaged.
Don’t overload the filling—too much can cause the rolls to open while baking.
I like to chill the rolled dough for 5 minutes before slicing; it makes cleaner cuts.
Brushing extra olive oil on top gives a softer crust with more flavor.
I sometimes add a little extra marinara inside for a saucier bite.