Go Back

Cheesy Pepperoni Rolls

Soft, pillowy dough stuffed with melted mozzarella and savory pepperoni, baked until golden—these cheesy rolls are perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 hour 40 minutes
Servings: 12 rolls
Course: Appetizer, Snack
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour, plus extra for dusting
  • 2.25 teaspoons instant dry yeast one 7g packet
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 cup warm water between 100 and 110 degrees Fahrenheit
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
For the Filling
  • 5 ounces pepperoni slices (about 60 to 70 slices)
  • 2 cups shredded low-moisture mozzarella cheese
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon dried Italian seasoning
  • 0.25 teaspoon crushed red pepper flakes (optional, for heat)
For the Topping
  • 2 tablespoons unsalted butter, melted
  • 0.5 teaspoon garlic powder
  • 1 teaspoon dried parsley or Italian seasoning
  • 2 tablespoons grated Parmesan cheese
For Dipping (Optional)
  • Warm marinara or pizza sauce
  • Ranch dressing
  • Garlic butter

Method
 

Make and Proof the Dough
  1. Combine warm water, sugar, and instant yeast in a bowl. Stir gently and let it sit for 5 minutes until foamy.
  2. Add melted butter and olive oil, stirring to combine.
  3. Incorporate salt and flour one cup at a time until a shaggy dough forms.
  4. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
  5. Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
Prepare the Filling
  1. Toss shredded mozzarella with garlic powder, Italian seasoning, and red pepper flakes.
  2. Pat pepperoni slices dry with a paper towel to reduce oil.
Shape the Rolls
  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
  2. Punch down the dough, divide into 12 equal pieces, and flatten each into an oval.
  3. Layer pepperoni and a generous amount of mozzarella in the center of each piece.
  4. Fold dough over the filling, seal tightly, and place rolls seam-side down on the baking sheet.
  5. Cover and let rolls rest for 15 minutes.
Add the Topping and Bake
  1. Mix melted butter, garlic powder, and parsley. Brush over each roll.
  2. Sprinkle Parmesan cheese on top.
  3. Bake for 16 to 18 minutes until golden brown.
Rest and Serve
  1. Let rolls rest for 5 minutes before serving with marinara for dipping.

Notes

Use low-moisture mozzarella for best results. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.