Learn How to Make Pepperoni Rolls in this easy recipe. Soft, fluffy rolls stuffed with melty cheese and savory pepperoni, these homemade pepperoni rolls are the perfect handheld snack! Whether you bake them for game day, lunchboxes, or a quick dinner, this easy recipe delivers warm, cheesy goodness in every bite.
If you love easy pizza-inspired snacks, try our Triscuit Pizza, Pizza Log Recipe, or Texas Toast Pizza.
Easy Pepperoni Rolls at a Glance 🔎
- 🕒 Prep Time: 30 minutes
- ⏱️ Cook Time: 10 to 14 minutes at 375°F
- 🧊 Additional Time: 3 hours thaw and rise
- 👥 Servings: 12
- 🔥 Cook Method: Baked
- 🍽️ Cuisine (or General Category): Italian Recipe
- 👩🍳 Pair With: warm marinara, Simple Italian Salad, Giardiniera Recipe
- ⭐ Difficulty Level: Easy
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We love brushing these with warm garlic butter right out of the oven and serving them with marinara sauce for dipping. ~Jami
Why We Love This Recipe
- Tasty: The combination of pepperoni and mozzarella cheese creates an irresistible taste. Prefer something a little more gourmet? Try Easy Prosciutto Flatbread Recipe or Ricotta Flatbread with Hot Honey for a creamy, cheesy alternative!
- Easy to Make: With simple steps and readily available ingredients, this recipe is perfect for busy parents.
- The Ultimate Snack Food: Great for entertaining guests, packing in lunchboxes, or enjoying as a quick bite.
- Customizable: You can easily modify the fillings to suit your preferences or dietary needs.
Easy Pepperoni Roll Ingredients
- Bridgford Parkerhouse Rolls: These rolls provide a soft and fluffy base.
- Sliced Pepperoni: Adds a savory, slightly spicy kick. If you have extra, try using it in these Charcuterie Skewers for an easy party snack!
- Butter: Used for both the dough preparation and brushing on top for extra flavor.
- Fresh Minced Garlic: Adds delicious flavor.
- Fresh Mozzarella Cheese: Melts perfectly inside the rolls for a gooey center.
- Pepperoncini Peppers: Adds a tangy, slightly spicy element.
- Egg Wash: Brushed on top for a beautiful golden finish.
- Italian Seasoning and Parmesan: For sprinkling on top, adding extra flavor and a touch of goodness.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Pepperoni: Use turkey or vegetarian pepperoni for a healthier or meat-free option.
- Mozzarella Cheese: Substitute with cheddar, provolone, or a dairy-free cheese alternative.
- Flavor: Add a thin layer of pizza sauce inside the rolls for extra flavor.
- Spice: Increase the number of pepperoncini peppers or add red pepper flakes for a spicier kick.
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How to Make Pepperoni Rolls
STEP ONE: Prepare the Dough
Thaw Bridgford Parkerhouse Rolls according to package instructions by placing them on a baking sheet and covering them.
Let the rolls reach room temperature and rise as directed.
STEP TWO: Flatten and Fill
Flatten each thawed roll on a lightly floured surface, using buttered hands to prevent sticking.
Place 3 to 4 slices of pepperoni, a piece of mozzarella cheese, and a slice of pepperoncini pepper on each flattened roll.
STEP THREE: Roll and Rise
Roll up the dough to enclose the fillings completely. Let the rolled dough rise again for 2 to 3 hours.
STEP FOUR: Bake and Finish
Preheat the oven to 375°F. Beat one egg and brush it over the tops of the rolls. Bake for 10 to 14 minutes, or until golden brown and baked through.
Microwave the butter with minced garlic until melted. Brush each baked roll with the garlic butter, then sprinkle with Italian seasoning and Parmesan. Allow the pepperoni rolls to cool slightly before serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Let the dough rise properly.
✔️ DO Spread fillings evenly so each bite has flavor.
✔️ DO Egg-wash the pepperoni rolls for a beautiful golden brown color and a slight crunch to the crust.
Storage
Store leftover pepperoni rolls in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months. To reheat, bake at 350°F for about 10 minutes until warmed through. For frozen rolls, add a few extra minutes of baking time.
Recipe FAQs
Pepperoni rolls are a classic American snack, especially in West Virginia. Originally made for coal miners as a portable lunch, these soft, fluffy rolls stuffed with pepperoni and mozzarella are now a family favorite.
The best dough for homemade pepperoni rolls is soft, slightly chewy bread dough, similar to pizza or dinner roll dough. Many traditional recipes use store-bought pizza dough for convenience, but a homemade yeast dough gives them a bakery-style texture. Crescent roll dough or pre-made biscuit dough can also work.
To prevent pepperoni rolls from getting soggy, avoid using too much sauce or excess moisture in the filling. If adding marinara, spread a thin layer or serve it as a dipping sauce instead. Also, using dry-cured pepperoni rather than very oily slices can help.
Yes! Pepperoni rolls freeze well, making them a great make-ahead snack. After baking, let them cool completely, then wrap them tightly in plastic wrap and aluminum foil before freezing. To reheat, pop them in a 350°F oven for 10-15 minutes or until warmed through. You can also freeze them unbaked and bake fresh when needed.
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📖 Recipe
How to Make Pepperoni Rolls
Equipment
- Baking sheet
- Rolling Pin
- Microwave
- Pastry brush
- Mixing Bowl
Ingredients
- 24 Bridgford Parkerhouse Rolls 1 package
- 6 ounces sliced pepperoni (approximately 90 pepperonis)
- 2 to 3 tablespoons unsalted butter
- 2 cloves garlic minces
- 8 ounces whole milk mozzarella cheese cut into 24 cubes
- 24 slices pepperoncini peppers
- 1 egg for egg wash
- Italian Seasoning to taste
- Parmesan to taste
Instructions
- Place the Bridgford Parkerhouse Rolls on a baking sheet and cover them lightly with plastic wrap or a clean dish towel. Let them thaw and rise at room temperature according to the package directions until soft and puffy.
- While the dough rises, cut the mozzarella into cubes, mince the garlic, and slice the pepperoncini so each piece fits neatly inside the rolls.
- Once the dough is ready, lightly butter your hands to prevent sticking. Flatten each roll on a clean surface. Layer 3 to 4 slices of pepperoni, one cube of mozzarella, and one pepperoncini slice in the center. Roll up the dough and pinch the edges to seal completely.
- Place each filled roll seam-side down on a parchment-lined baking sheet, leaving space between them. Loosely cover with plastic wrap or a lightweight dish towel and let rise again for 2 to 3 hours, until puffy.
- Preheat the oven to 375°F. Beat one egg and brush it over the tops of the rolls for a golden crust. Bake for 10 to 14 minutes, or until golden brown and baked through.
- In a microwave-safe bowl, melt the butter with the minced garlic. As soon as the rolls come out of the oven, brush them generously with the warm garlic butter. Sprinkle with Italian seasoning and grated Parmesan while still hot.
- Let the pepperoni rolls cool slightly before serving.
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Notes
Freeze To freeze baked pepperoni rolls, let them cool completely then store them in an airtight container in the freezer for up to 3 months.
Reheat To reheat, place them in a preheated oven at 350°F for about 10 minutes or until warmed through.
Substitutions
- Pepperoni: Use turkey pepperoni or vegetarian pepperoni for a healthier or meat-free option.
- Mozzarella Cheese: Substitute with cheddar, provolone, or a dairy-free cheese alternative.
Nutrition information is only an estimate
