Pepperoni Roll
Indulge in the irresistible allure of homemade pepperoni rolls, a classic comfort food that's perfect for lunch, dinner, or a crowd-pleasing appetizer. This recipe combines soft, golden rolls with a savory filling of zesty pepperoni and gooey mozzarella cheese, all wrapped in a pillowy, homemade dough that's surprisingly easy to make. With minimal prep time and a straightforward yeast-based dough, these rolls are baked to perfection in just 20 minutes, creating a crispy outer crust and a warm, cheesy center. Brushed with a glossy egg wash for added sheen, these pepperoni rolls are ideal for game days, picnics, or quick snack fixes. Pair them with marinara sauce for dipping or serve them alongside a fresh salad to elevate your meal.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Salt
- 1 cup Warm water (105–110°F)
- 2 tablespoons Olive oil
- 6 ounces Pepperoni slices
- 1.5 cups Shredded mozzarella cheese
- 1 large Egg
- 1 tablespoon Water (for egg wash)
Instructions
In a large bowl, combine 2 cups of flour, sugar, yeast, and salt.
Add the warm water and olive oil, then mix until a sticky dough forms.
Gradually add the remaining 1 cup of flour, kneading until the dough is smooth and elastic (about 5–7 minutes).
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until it doubles in size.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a small rectangle, about 5x7 inches.
Place a layer of pepperoni slices on each dough rectangle, leaving a small border around the edges. Sprinkle about 2 tablespoons of mozzarella cheese over the pepperoni.
Starting from the shorter side, roll the dough tightly into a log shape, pinching the seams to seal. Tuck the ends under to secure the filling.
Place the rolls seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash. Brush the egg wash evenly over the rolls.
Bake in the preheated oven for 18–20 minutes, or until the rolls are golden brown and cooked through.
Let the pepperoni rolls cool for 5 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 6216 mg | 270% | |
| Total Carbohydrate | 325.3 g | 118% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 26.3 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1357 mg | 104% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
