Cheesy Pepperoni Rolls with Pizza Dough
Pepperoni rolls are the answer anytime a craving for a cheesy, filled pizza dough pocket hits. Wrap homemade or store bought pizza dough around two kinds of cheese and spicy pepperoni for a quick meal, tailgate party or snack for the kids.
Servings 8 pepperoni rolls
Ingredients
- 1 lb pizza dough homemade pizza dough (see ingredients below and instructions in link) or store bought
For pizza dough if making homemade
- 3 ½ cups “00” flour
- 2 T olive oil
- 1 teaspoon kosher salt
- 2 ¼ teaspoons yeast
For the pepperoni rolls
- 6 oz package of pepperoni
- 8 oz fontina cheese sliced
- ½ lb sharp provolone sliced from the deli counter if available
- 1 teaspoons oregano divided; plus more for topping
- 1 teaspoon garlic powder divided; plus more for topping
- 1 large egg
- 1 teaspoon water
Garnish
- 2 Tablespoons parmesan cheese
- Italian seasoning
- recipe of marinara dipping sauce
Instructions
- If making homemade pizza dough, follow recipe directions and then proceed. If using store-bought, then allow to rest at room temperature for about 20-30 minutes.
- Preheat the oven to 425°. Cut pizza dough into 8 balls (2 oz each). Roll each ball into approximately 6”x6” square.
- Starting with fontina cheese. layer 1 oz of it and a couple of slices of provolone both down the middle of the dough, leaving a ½" border on the edge. Sprinkle over ⅛ teaspoon each of the oregano and garlic powder. Top with about 8-10 slices of pepperoni.
- Pick a side and roll the dough around the cheese and pepperoni tucking the filling as needed. When you reach the end, pinch the dough closed. Place the pepperoni roll seam side down on a parchment covered sheet pan.
- In a small bowl, whisk the egg and water together and use a pastry brush to brush over the egg wash over the tops of the rolls. Sprinkle over generous amounts of parmesan cheese and Italian seasoning. Bake for about 15 minutes until golden and crispy. Some cheese might ooze out the side and that's so good!
Notes
NOTE: can use frozen bread dough or premade pizza dough
For spicy version, use crushed red pepper inside/outside plus a drizzle of hot honey on top before serving.
Storage. Once completely cooled, wrap any leftovers in foil and refrigerate for up to 3 days.
Reheating tips. Place pepperoni rolls on a baking sheet lined with parchment and reheat in a 350° oven for 15 minutes or so until warmed through.
Freeze. Pepperoni rolls make a great snack or quick meal especially for kids running out the door. Bake up a bunch, allow them to cool and then individually wrap them in parchment paper and then foil. Pack as many as will fit into a gallon sized plastic bag and freeze for up to 3 months.
Reheat from frozen: I recommend either an oven or air fryer to heat pepperoni rolls from frozen. Remove frozen pepperoni rolls from any wrapping and place on a baking sheet in the oven or air fryer. Heat in a 400° oven for 25 minutes until warmed through. In the air fryer, heat to 360° and reheat for 13-15 minutes.
Favorite pepperoni roll dipping sauces:
