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Pepperoni Pizza Rolls

Pepperoni and cheese rolled into a buttery dough and cut into slices like cinnamon rolls. They're topped with cheese and baked until golden
Prep Time 10 minutes
Cook Time 20 minutes
Resting 1 hour
Total Time 1 hour 30 minutes
Servings 12 rolls



  • 2 ¾ - 3 cups (410-450g) flour
  • 2 1/4 tsp yeast 1 envelope
  • ½ tsp salt
  • 1 cup water
  • 2 tsp sugar
  • 1 tbsp butter


  • 8 oz mozzarella block, part-skim
  • 1 pkg pepperoni slices
  • 6 tbsp butter softened
  • 2 tsp garlic powder
  • ¼ cup grated parmesan cheese
  • Parsley for garnish
  • 1/2-1 cup shredded cheddar cheese


  • In a stand mixer with a non-attached whisk, combine 2 ¾ cups flour, yeast, sugar and salt. Add in 1 tbsp of the softened butter, along with the water and let it mix with dough hook attachment until it starts to come together, so about 1-2 minutes. The dough should pull away from the sides of the bowl, if not, add more flour as needed up to a ¼ cup more (so in total it should only be 3 cups of flour, max.)
  • Cover the bowl of the stand mixer with the dough inside and let rise in a warm place for about an hour.
  • Preheat oven to 375 F and prepare a baking sheet with parchment paper.
  • In a medium/small mixing bowl, stir together 4 tbsp softened butter, 1 1/2 tsp garlic powder, and 2 tbsp grated parmesan cheese.
  • On a generously floured surface, roll out the dough to about ¼ inch thick, 9-10 inches long and about 12 inches wide. Spread butter mixture evenly onto the dough. Sprinkle 2 tbsp grated parmesan all over the dough and place sliced mozzarella and pepperoni slices in rows of evenly spaced 12. Leave about an inch of plain space along the long edges to make it easier to roll and so that the cheese doesn't melt out completely. Carefully roll the dough into a cylinder shape. Cut it in half and then cut the halves in half, repeat the steps until you have a total of 12 rolls.
  • Place the rolls into a greased baking dish. Melt remaining butter (2 tbsp) and mix in 1/2 tsp garlic powder and a pinch of parsley. Brush the rolls with the melted butter mixture and then sprinkle the 1/2-1 cup shredded cheddar cheese on top. Bake for 20 minutes or until golden and crunchy on top
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