These pepperoni rolls are warm, soft bread rolls filled with gooey mozzarella and plenty of pepperoni. They’re simple to prepare using homemade or store-bought pizza dough and make a great snack, appetizer, or quick weeknight dinner.
If you enjoy easy pizza-inspired bites like crescent roll pizza or pizza monkey bread, homemade pepperoni rolls are another must-try. They’re portable, family-friendly, and customizable to your favorite pizza toppings.
Table of Contents
- Why We Love This Pepperoni Rolls Recipe
- Is a Pepperoni Roll the Same as a Calzone?
- Ingredients You’ll Need
- How to Make Pepperoni Rolls
- Recipe Tips and Variations
- Serving Suggestions
- Storing and Reheating Leftovers
- More Pizza Appetizers
- Pepperoni Rolls Recipe
Fun fact: pepperoni rolls have roots in West Virginia, where Italian-American miners brought compact, easy-to-eat sandwiches to work. Today they’re widely loved for their soft bread texture and classic pizza flavors.
Why We Love This Pepperoni Rolls Recipe
- Fresh-baked flavor. Homemade rolls beat frozen or boxed versions every time. Fresh dough and melted cheese deliver a superior texture and taste.
- Minimal ingredients. These rolls require just a handful of pantry staples: pizza dough, cheese, pepperoni, butter, and parmesan, plus a dipping sauce if desired.
- Versatile and shareable. Make a few for a snack or a batch for a casual dinner. They’re easy to scale and adapt with different fillings.
Is a Pepperoni Roll the Same as a Calzone?
They’re similar in concept but different in form. Pepperoni rolls are shaped like small rolls or breadsticks with filling enclosed inside the dough. Calzones are folded turnovers made from pizza dough sealed into a crescent shape. Both are delicious, but pepperoni rolls are handier as a portable snack.
Ingredients You’ll Need
These classic pepperoni rolls use only a few ingredients. Scroll to the recipe card below for exact quantities and the printable version.
- Pizza dough — use a no-knead or your favorite homemade dough, or refrigerated dough for a shortcut.
- Mozzarella — freshly shredded melts best, though pre-shredded works in a pinch.
- Pepperoni — mild or spicy, sliced or diced depending on preference.
- Butter — melted, for brushing the tops before baking.
- Parmesan — freshly grated for a finishing touch.
- Marinara sauce — for dipping. Ranch or another dip also work well.
How to Make Pepperoni Rolls
The method is straightforward: roll, fill, seal, and bake. These steps yield tender rolls with a melty center.
- Cut the dough. Roll the dough into a 13×9-inch rectangle. Cut the dough in half lengthwise, then divide each half into five equal rectangles for a total of 10 pieces.
- Fill and roll. Place 1–2 tablespoons of mozzarella on each dough piece and top with pepperoni (about 4 slices). Roll the dough around the filling and pinch to seal.
- Top and bake. Arrange rolls on a lined baking sheet, brush with melted butter, and sprinkle with parmesan. Bake at 450°F for 12–15 minutes, or until golden and melty. Serve warm with marinara for dipping.
Recipe Tips and Variations
- Short on time: refrigerated pizza dough (for example, the tube-style dough) is an easy shortcut.
- Mini rolls: cut each piece in half to make 20 mini rolls. Use 2 pepperoni slices per mini roll.
- Different proteins: swap in salami, ham, chorizo, or cooked sausage.
- Vegetarian: omit meat and add extra cheeses or roasted vegetables. Pre-cook raw veggies before filling.
- Breakfast version: fill with cooked bacon, scrambled egg, and cheese for a morning twist.
Serving Suggestions
Serve pepperoni rolls with marinara or ranch for dipping. They pair well with a simple tossed salad, tomato and mozzarella salad, or Caesar salad for a heartier meal. For a kid-friendly dinner, add tater tots and a fruit side.
Storing and Reheating Leftovers
- Refrigerate. Store cooled rolls in an airtight container for up to 3 days.
- Reheat. Reheat in the oven or air fryer to restore crispness. The microwave will warm them quickly but will soften the crust.
- Freeze. Fully cool baked rolls, freeze in a bag for up to 2 months, then thaw in the fridge before reheating.
More Pizza Appetizers
- Pizza Sliders
- Pizza Quesadilla
- French Bread Pizza
- Pepperoni Pizza Grilled Cheese
- Crock Pot Pizza Dip
Pepperoni Rolls
Author: Erin Sellin
These easy pepperoni rolls are made from soft pizza dough filled with melty mozzarella and pepperoni slices.
Details
Prep: 20 mins | Cook: 15 mins | Total: 35 mins | Servings: 4
Ingredients
- 1 pound pizza dough
- 1 cup shredded mozzarella cheese
- 36 slices pepperoni
- 2 Tablespoons melted butter
- 1 Tablespoon grated Parmesan cheese
- 1 cup marinara sauce, for serving
Instructions
- Preheat the oven to 450ºF.
- Roll the pizza dough into a 13×9-inch rectangle. Cut the dough in half lengthwise, then divide each half into five equal pieces to make 10 rectangles.
- Place 1–2 tablespoons of shredded mozzarella on each piece of dough. Top with about four slices of pepperoni.
- Gently roll each piece of dough over the filling and pinch the seam to seal, forming a small roll or breadstick shape.
- Place the rolls on a lined baking sheet. Brush the tops with melted butter and sprinkle with grated Parmesan.
- Bake at 450ºF for 12–15 minutes, until the rolls are golden brown and the cheese is melted. Serve warm with marinara sauce for dipping.
Notes
- No-knead pizza dough works well; you will only need half the batch for this recipe.
- To make mini rolls, cut each of the 10 pieces in half for 20 small rolls, using about 2 pepperoni slices per roll.
- A tube-style refrigerated pizza dough is a convenient shortcut and is easy to roll and slice.
Nutrition (approx.)
Calories: 523 kcal | Carbs: 58 g | Protein: 20 g | Fat: 24 g
Nutrition information is an estimate and should be used as a guide.
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