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Pepperoni Rolls Recipe
Ash Tyrrell

Pepperoni Rolls Recipe

After making these pepperoni rolls, I just have to share how incredibly simple and delicious they are. The dough turns out so fluffy and tender, perfectly wrapping around the savory pepperoni and gooey mozzarella cheese. My family devoured them in minutes, and they've already become a requested favorite.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 16 ounces frozen bread dough thawed - Using store-bought dough is a fantastic time-saver that doesn't compromise on a homemade taste. Just be sure to thaw it completely according to the package instructions before you begin.
  • 16 slices pepperoni - Standard packaged pepperoni works great but feel free to grab a spicier version or even larger slices from the deli for a different texture.
  • 4 slices mozzarella cheese cut into fourths - Deli-style slices are easier to work with than shredded cheese, which can get messy. This ensures the cheese melts evenly inside the roll.
  • ½ teaspoon Italian seasoning - This adds a wonderful burst of classic pizza flavor. While optional it elevates the rolls and makes them extra savory.
  • 1 large egg well beaten - When mixed with a bit of water, the egg creates an egg wash that gives the rolls a beautiful, shiny golden-brown finish.
  • A splash of water - This thins out the egg just enough to make a perfect egg wash for brushing over the dough.
  • 16 ounces frozen bread dough thawed - Using store-bought dough is a fantastic time-saver that doesn't compromise on a homemade taste. Just be sure to thaw it completely according to the package instructions before you begin.
  • 16 slices pepperoni - Standard packaged pepperoni works great but feel free to grab a spicier version or even larger slices from the deli for a different texture.
  • 4 slices mozzarella cheese cut into fourths - Deli-style slices are easier to work with than shredded cheese, which can get messy. This ensures the cheese melts evenly inside the roll.
  • ½ teaspoon Italian seasoning - This adds a wonderful burst of classic pizza flavor. While optional it elevates the rolls and makes them extra savory.
  • 1 large egg well beaten - When mixed with a bit of water, the egg creates an egg wash that gives the rolls a beautiful, shiny golden-brown finish.
  • A splash of water - This thins out the egg just enough to make a perfect egg wash for brushing over the dough.

Method
 

  1. First, preheat your oven to 400°F and line a large sheet tray with parchment paper. Place your thawed bread dough on a clean, lightly floured surface. Then, carefully cut the dough into 8 equal pieces.
  2. Using your hands, flatten each piece of dough into a square or circle that is about 4x4 inches in diameter. You don't need a rolling pin for this. Simply pressing and stretching the dough with your fingers works perfectly to get the right size and thickness.
  3. Now for the best part—the fillings. Place 2 slices of pepperoni in the center of each piece of dough. On top of the pepperoni, add 2 of the quartered mozzarella cheese slices, followed by a light sprinkle of Italian seasoning over the cheese.
  4. Fold the two outer sides of the dough over the filling. Then, roll the dough up tightly, pinching the seams firmly together to seal everything inside. Place each roll seam-side down on the prepared sheet tray, ensuring they are not touching.
  5. In a small bowl, whisk the egg and the splash of water together to create an egg wash. Lightly brush this mixture over the tops and sides of each roll. This step is key to achieving that beautiful golden-brown color during baking.
  6. Place the sheet tray in the preheated oven and bake for 10-12 minutes, or until the rolls are golden brown and cooked through. Let them cool on the tray for about 5 minutes before serving. This allows the cheese to set slightly.

Notes

  • I find that letting the thawed dough rest on the counter for about 15-20 minutes before shaping makes it more pliable and easier to work with.
  • Don't be afraid to add a little more pepperoni if you're a big fan. I sometimes use three slices per roll for an extra meaty bite.
  • To prevent the cheese from oozing out too much, I make sure the seams are pinched together very tightly. A little leakage is fine, but a good seal keeps most of the cheesy goodness inside.
  • I like to sprinkle a little extra Italian seasoning or some Parmesan cheese on top of the egg wash before baking for added flavor and a crispy top.