These Pepperoni Pizza Rolls are a delightful twist on a classic favorite, combining gooey melted cheese, zesty pepperoni, and a golden, flaky crust. Perfect for sharing or indulging solo, each bite delivers a burst of savory flavors and satisfying textures. With just 25 minutes of prep and 40 minutes of baking, you’ll have a crowd-pleasing treat ready in no time.
The aroma of freshly baked dough and bubbling cheese will fill your kitchen, promising a comforting, homemade experience. Whether served as a snack, appetizer, or main dish, these rolls are irresistibly soft inside with a crisp, buttery exterior. They’re a fun, easy way to bring the joy of pizza into every bite, making them a hit for any occasion.
Ingredients for Pepperoni Pizza Rolls
- 3 ¼ cups (1lb 1oz/510g) all-purpose flour
- 2 teaspoons salt
- 2¼ teaspoons instant, fast-acting dried yeast
- 2 tablespoons (1oz/30g) butter, cubed (can substitute with margarine)
- 1 cup (8fl oz/240ml) milk (whole or 2% recommended)
- 3 cloves garlic, minced
- ½ cup (5oz/150g) pizza sauce (store-bought or homemade)
- 3 cups (24oz/720g) shredded mozzarella cheese
- ½ cup (1¼oz/40g) pepperoni, chopped (can use mini pepperoni for easier prep)
- 2 teaspoons Italian herbs (oregano, basil, or a blend)
Step-by-Step Instructions
- Make the dough: In a stand mixer with a dough hook, combine flour, yeast, and salt. In a measuring jug, heat milk and butter until lukewarm and butter is melted. With the mixer on low, slowly add the milk mixture to the flour. Mix for 2 minutes on low, then increase to medium speed and mix for 6-8 minutes until the dough is shiny and smooth. (If the dough is too wet, add a little flour to form a ball.)
- Let the dough rise: Rub the dough and bowl with olive oil (or any flavorless oil). Cover with plastic wrap and let it rise at room temperature until doubled, about 1½-2 hours.
- Prepare the filling: Once the dough has risen, gently remove it from the bowl and knock out the air. Roll it into a 12×24-inch rectangle on a floured surface. Spread minced garlic evenly, followed by a thin layer of pizza sauce, shredded mozzarella, and chopped pepperoni. Leave a narrow margin around the edges uncovered.
- Roll and slice: Starting with a long edge, gently roll the dough into a log. Slice into 3-inch thick rolls and place them on a parchment-lined baking pan, spacing them about 2 inches apart. (You can refrigerate at this point to bake the next day if desired.)
- Second rise: Cover the pan and let the rolls rise until puffed up and touching, about 45 minutes to 1 hour. Toward the end of the rising time, preheat the oven to 375°F (190°C).
- Bake: Uncover the pan and bake for 35-40 minutes, rotating the tray halfway through, until the rolls are a deep golden brown. Remove from the oven and let rest for 10 minutes before serving.
- Store: Keep leftovers in an airtight container at room temperature for up to 2 days.
Creative Sauce and Topping Ideas
Switch up the flavors by using pesto or alfredo sauce instead of pizza sauce. For toppings, try cooked sausage crumbles, sautéed mushrooms, or roasted red peppers. Add a sprinkle of red pepper flakes for a spicy kick or fresh basil for a fresh twist.
Perfect Pairings: Serving Suggestions
Serve these pizza rolls with a side of marinara sauce or ranch dressing for dipping. Pair them with a crisp green salad or garlic knots for a complete meal. They’re also great as a party appetizer or game-day snack!
Storage and Reheating Tips
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the oven at 350°F (175°C) for 10 minutes or microwave for 20-30 seconds until warm. For extra crispiness, use the oven!
Time-Saving Hacks
Use store-bought pizza dough to skip the homemade dough step. You can also prep the rolls the night before and refrigerate them, then bake them fresh the next day. For quicker rising, place the dough in a warm spot (like near a preheating oven).
Equipment Guidance
A stand mixer with a dough hook makes kneading the dough a breeze, but you can also mix and knead by hand. Use a sharp serrated knife to slice the rolls cleanly. A parchment-lined baking sheet ensures easy cleanup and prevents sticking.
Pepperoni Pizza Rolls
Ingredients
For the dough
- 3 ¼ cups all-purpose flour 1lb1oz/510g
- 2 teaspoons salt
- 2¼ teaspoons Instant, fast acting dried yeast
- 2 tablespoons butter, cubed 1oz/30g
- 1 cups milk 8floz/240ml
- 3 cloves garlic, minced
- 1/2 cup pizza sauce 5oz/150g
- 3 cups shredded mozzarella cheese 24oz/720g
- 1/2 cup pepperoni, chopped 11/4oz/40g
- 2 teaspoons Italian herbs
Instructions
- For the dough: Mix the flour, yeast, and salt together in a stand mixer fitted with a dough hook.
- In a measuring jug, heat the milk and butter until the milk is lukewarm and the butter is melted.
- Turn the mixer on low and slowly add the milk mixture to the flour. Mix for 2 minutes on low speed to wake up the yeast. Increase the speed to medium and mix for roughly 6-8 minutes, or until the dough is shiny and smooth. (if your dough seems a little wet add some flour just to make it form a ball)
- When your dough is ready, take it off the machine and rub the dough and bowl with olive oil (or any flavorless oil). This will help the dough to rise in the bowl.
- Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled, 1 ½ -2 hours, depending on your room temperature.
- Once the dough has proofed, gently remove the dough from the bowl knocking out the air.
- Transfer the dough to a floured work surface, and roll it into a rectangle approximately 12 inches by 24 inches.
- First spread the minced garlic across the dough followed by a thin layer of pizza sauce, then cheese and pepperoni. Be sure to leave a narrow margin around the edges uncovered.
- Starting with a long edge, gently roll the dough into a log.
- Slice the rolls 3” thick and set them on a baking pan lined with parchment, spacing the buns about 2 inches apart.
- (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
- Cover the pan, and allow the rolls to rise until they’re have grown into each other and are puffed up, about 45 minutes -1 hour. (depending on how hot your kitchen is).
- Towards the end of the rising time, preheat the oven to 375oF/ 190oC.
- Uncover the pan, and bake the buns for 35 to 40 minutes, until they’re a deep golden brown. Rotate the tray during baking so they can get golden brown all over.
- Remove the pan from the oven and let it rest for 10 minutes. Enjoy!
- Store in an air tight container at room temperature for up to 2 days.
