Pepperoni Pizza Rolls
These Pepperoni Pizza Rolls are a quick, easy, and portable way to enjoy the classic pizza flavor. Warm, cheesy, pepperoni-packed goodness is nestled in a perfectly golden, flaky crust, ready in under an hour. This recipe is sure to become a new family favorite!
Equipment
- Small bowl
- Large bowl
- Stand mixer (optional)
- Dough hook (optional)
- Measuring cups and spoons
- Plastic wrap or kitchen towel
- Baking Sheet
- Parchment paper
- Rolling Pin
- sharp knife
- Small whisk
- Wire rack
Ingredients
- 1 teaspoon sugar
- 1 cup warm water 105-115°F
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for greasing
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1 cup pepperoni slices, quartered
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Optional: Garlic powder, to taste
- Optional: Red pepper flakes, to taste
- 1 large egg
- 1 tablespoon water
Instructions
- Activate the Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Let stand for 5-10 minutes, or until foamy.
- Combine Ingredients: In a large bowl, or the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture and olive oil.
- Knead the Dough: If using a stand mixer, knead with the dough hook on medium speed for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll Out the Dough: Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12x18 inches.
- Add the Sauce: Spread the pizza sauce evenly over the dough, leaving a small border along the edges.
- Sprinkle with Cheese: Sprinkle evenly with mozzarella cheese, followed by the pepperoni slices and Parmesan cheese. Add a sprinkle of Italian seasoning, garlic powder and red pepper flakes if you like.
- Roll It Up: Starting from one of the long edges, tightly roll up the dough into a log.
- Slice and Arrange: Using a sharp knife, slice the log into 1-inch thick rolls. Place the rolls on the prepared baking sheet, leaving some space between them.
- Egg Wash (Optional): In a small bowl, whisk together the egg and water. Brush the tops of the rolls with the egg wash for a golden, shiny crust.
- Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown and the cheese is melted and bubbly.
- Cool Slightly: Let the rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly.
- Serve and Enjoy!: Serve warm with extra pizza sauce for dipping, if desired.
Notes
Don't be afraid to customize these Pepperoni Pizza Rolls! You can add different cheeses like provolone or cheddar, or swap out the pepperoni for other toppings like sausage, ham, mushrooms, or olives. For a vegetarian version, load them up with your favorite veggies like bell peppers, onions, and spinach. Store leftover pizza rolls in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven. You can also freeze them for longer storage (up to 2-3 months).