Pepperoni Pizza Rolls a twist on the everyday sweet roll turned into a savory roll using pepperoni, Italian seasonings, and cheeses. Serve with marinara sauce for a great appetizer.
These homemade pizza rolls are simple to make and are filled with some of your favorite pizza toppings. They are perfect for game day or the start of pizza night. In my book, you can never go wrong with pizza.
The rolls are tender and full of flavor. The recipe for the dough is pretty simple to make, so even if you don’t usually make bread dough, I feel you can do it.
- The dough does need to rise. It should be doubled in size before you make the rolls. The time may vary depending on what type of yeast you use and the temperature of the room.
- I like to use shortening when spreading out the dough. I know all recipes tell you to flour your surface when kneading or rolling out rolls, but I like the shortening. This is a trick that I learned from my great-aunt, who was a great cook.
- No need to use a rolling pin to roll out the dough. I like to use my hands to pat the dough out. I find that this is much easier.
- Use scissors to cut the rolls. It makes it super simple.
- Leftovers should be stored in the refrigerator.
- The rolls can be reheated in the microwave to the desired temperature.
Ingredients that you will need
- Yeast – any dry yeast will work for this recipe. I like to use rapid-rise yeast.
- Sugar – it provides nutrients for the yeast to feed off of.
- Salt – is not used just for the flavor, it also helps with the crust’s texture.
- Olive oil
- Olive oil
- Italian seasoning – dried Italian season works well.
- Parmesan Cheese – grated cheese works the best.
- Mozzarella – grated cheese works the best.
Steps for making Pepperoni Pizza Rolls
Make the dough. Combine the yeast, 1 cup of flour, sugar, and salt together in a large bowl. Add the warm water and oil to the bowl and mix until well combined.
Add enough flour to form a soft dough. Let the dough rise so it doubles in size.
Pat the dough out into a 12-inch by 9-inch rectangle. Drizzle the dough with olive oil.
Sprinkle the Italian seasoning over the top of the olive oil. Over the top of the seasoning sprinkle the parmesan cheese.
Add the mozzarella cheese to the top of the parmesan cheese. Place the pepperoni on top of the mozzarella cheese.
Roll up the rectangle. Cut into 12 rolls. Place in a greased baking pan, let rise and bake in a 365-degree oven.
Check out these other pizza recipes:
- English Muffin Breakfast Pizzas
- Caramelized Onion & Mushroom Pizza
- Chicken Parmesan French Bread Pizza
If you make these pepperoni pizza rolls, I would love to hear about it! Please leave me a comment and a rating.
Pepperoni Pizza Rolls
- 2 3/4 – 3 cups flour
- 1 package yeast 2 1/4 teaspoons
- 1 tablespoons sugar
- 1 teaspoon salt
- 1 cup warm water
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning or to taste
- 1 tablespoon parmesan cheese shredded
- 1/2 cup mozzarella cheese shredded
- 24 slices pepperoni
- In a large bowl, add 1 cup of flour, yeast, sugar, and salt and combine together. Add the water and the olive oil and mix in.
- Add enough of the remaining flour to make a soft dough that is slightly tacky. Grease the bottom of the bowl and turn the ball of dough over.
- Let the dough rise so it is doubled in size. It should take 45 minutes to an hour.
- Grease the surface with shortening. With your fingertips and palms of your hands pat the dough into a 9-inch by 12-inch retangle.
- Brush the olive oil over the top of the dough. Take the Italian seasoning and sprinkle over the olive oil.
- Take the parmesan cheese and sprinkle over top of the oil. Spread the mozzarella over the top of the parmesan cheese.
- Place the pepperoni over the top of the other ingredients. It is best to put them in rows.
- Roll up the dough, so that you have a 12-inch roll. Cut the roll into 12 rolls.
- Place the rolls into a greased 9 by 13-inch baking pan. Let the rolls rest for 15 to 30 minutes.
- Preheat the oven to 375 while the rolls are resting.
- Bake the rolls for 17 to 20 in the preheated oven or until lightly browned.
- Serve with marinara sauce.
- The dough should be doubled in size, time may vary depending on which type of yeast you have and the temperature of the room.
- Instead of using flour for the working surface, when rolling out the dough, grease the surface with shortening.
- Use scissors for cutting the rolls. I have found this to be the easiest way to cut them.
- Store leftovers in the refrigerator.