Best Pepperoni Rolls Recipes

PEPPERONI ROLLS

Steps:

• Gently heat the milk and butter in a small saucepan until the butter is melted. The milk should be just a little hotter than warm, between 100 and 115 degrees F (but no warmer than 115 degrees F). Remove the saucepan from the heat and whisk in the sugar, yeast and 2 teaspoons salt. Let the mixture sit until the yeast is activated and foam covers the top, 5 to 8 minutes.
• Add the flour, egg and yeast liquid to a large bowl. Make the dough by mixing the ingredients together with a rubber spatula. Make sure all ingredients are incorporated; the dough will be sticky and loose. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Remove the plastic and gently re-knead the dough in order to deflate it while still in the bowl. Form into a ball, as best you can, and cover with plastic wrap. Let rest in a warm place until doubled in size, about 1 hour.
• Line 2 baking sheets with parchment. Transfer the dough to a very generously floured surface, kneading to bring together. Cut the dough into 8 pieces, about 3 1/2 ounces each. Gently form each piece into a ball, incorporating more flour as needed so the dough is no longer sticky but still pliable. Use your hands to flatten each ball to a 4 1/2-inch circle. Brush a piece of pepperoni with oil and place in the center of the circle, along with 2 tablespoons shredded mozzarella. Fold the dough over the pepperoni, like a burrito, and place on the prepared baking sheets seam-side down. (It's ok if the filling is not fully encased at this point.) Repeat with the remaining pepperoni and cheese, placing the bundles on the baking sheets at least 1 inch apart to allow for a third rise. Cover the rolls loosely with plastic wrap and place in a warm place for 30 minutes. The rolls will puff up just a bit.
• Preheat the oven to 350 degrees F. Brush the tops of the rolls with the remaining oil and bake until the crust is crispy and golden brown, 30 to 35 minutes.

PEPPERONI PIZZA ROLLS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Remove biscuit dough from cans and flatten individual biscuits on a flat work surface. Stack pepperoni slices and mozzarella cheese cubes over biscuits. Pull the edges of each biscuit into the middle to cover the pepperoni and cheese.
• Place rolls seam-side down in the prepared baking pan. Brush with beaten egg. Sprinkle Parmesan cheese, garlic powder, and Italian seasoning over rolls.
• Bake in the preheated oven until golden brown, 18 to 20 minutes. Serve with warm pizza sauce for dipping.

PEPPERONI ROLLS

Steps:

• Divide one loaf of dough into 16 pieces; roll each into a 3-in. circle. Place a piece of pepperoni and cheese in the center of each circle. Fold all edges together; press to seal. Place rolls, seam side down, on a parchment paper-lined baking sheet. , Preheat oven to 350°. Repeat with remaining ingredients. Bake 15-20 minutes or until golden brown. Serve warm with pizza sauce.

NO-KNEAD PIZZA ROLLS (PEPPERONI, HAWAIIAN OR BBQ CHICKEN)

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
• Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
• Preheat oven to 400 degrees F.
• Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
• Spread the sauce on the dough, then cheese and top with meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
• Starting with the long end roll the dough into a log.
• NOTE: Cut only the number of pieces you want to bake. The rest can be wrapped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
• Using kitchen shears, cut the dough into 1/2 inch pieces.
• Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
• Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.

NO-KNEAD PIZZA ROLLS PEPPERONI, HAWAIIAN OR BBQ CHICKEN) RECIPE - GENIUS KITCHEN

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
• Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
• Preheat oven to 400 degrees F.
• Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
• Spread the sauce on the dough, then cheese and top with meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
• Starting with the long end roll the dough into a log.
• NOTE: Cut only the number of pieces you want to bake. The rest can be wrapped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
• Using kitchen shears, cut the dough into 1/2 inch pieces.
• Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
• Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.

PEPPERONI ROLLS

Steps:

• Spray board or counter with non-stick cooking spray. Roll dough into 12 x 16-inch rectangle. Sprinkle oregano over dough. Spread with pepperoni and cheddar cheese. Starting with long side, roll up jelly-roll style. Cut into 12 rolls. Place in a sprayed 9 x 13-inch baking pan. Sprinkle rolls with Parmesan cheese. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Bake at 350°F for 15-20 minutes. Serve warm.

WV PEPPERONI ROLLS RECIPE BY TASTY

Steps:

• Thaw dough according to directions on foil-lined baking sheets sprayed with nonstick spray (approximately 3 hours).
• Once dough has risen, preheat oven to 350°F.
• Take one roll and flatten out with your fingers like you would pizza dough.
• Place 4-5 pepperoni slices in center of dough.
• Top pepperoni with a pinch of cheese (approximately 1 tablespoon).
• Fold dough up around the pepperoni and cheese, making sure to seal it well, and form it into a ball. Repeat until all the dough balls have been filled.
• Brush egg wash onto tops of rolls.
• Bake uncovered for 15-17 minutes, until tops of rolls are golden brown.
• Eat plain or dipped in marinara sauce.
• Enjoy!

PEPPERONI ROLLS

Steps:

• Add the warm water to a measuring cup. Stir in the yeast and syrup, then let stand for 5 minutes.
• In the bowl of a stand mixer fitted with the dough hook, add the flour, salt, 1 teaspoon oil and yeast mixture. Pulse several times on low to combine, then knead on low until the dough pulls away from the sides of the bowl, about 5 minutes. The dough will be sticky.
• Grease a large bowl with cooking spray or olive oil. Use floured hands to remove the dough from the mixing bowl and transfer it to the greased bowl. Cover the bowl using a damp towel, and let the dough sit in a warm place for 45 minutes to rise.
• As dough rises, prepare the stick pepperoni (if using): Cut the pepperoni into 2 (5-inch) lengths. Cut each piece lengthwise into 3 slabs, then cut each of those slabs lengthwise into 3 even batons, forming a total of 18 pieces, each 5 inches long and about 1/3-inch wide.
• Lightly spray or oil a baking sheet. When the dough is ready, use floured hands to remove the dough from the bowl and transfer it to a floured surface. Cut it into 6 equal portions, about 4 ounces each, and roll them into balls. Place the balls on the prepared baking sheet. Spray or lightly oil the top of each ball of dough and cover the baking sheet lightly with plastic wrap. Let sit for 20 minutes.
• Heat oven to 350 degrees. Uncover the dough. Using floured hands, remove a dough ball and place it on a floured work surface. Either roll or stretch the dough into a 6-by-8-inch rectangle. (Be careful not to make the dough too thin, or it will be hard to roll up the pepperoni.)
• Set a 6-inch edge of the rectangle facing you. Starting about 1 1/2 inches from the short edge closest to you, place 3 pepperoni sticks crosswise on the dough, leaving about 1 1/2 inches between each stick.
• Take the dough edge closest to you, fold it over the first pepperoni stick, adhering the top layer of dough to the bottom layer of dough, and then proceed to make 2 more folds away from you to enrobe the remaining 2 pepperoni sticks. If using slices, imagine separating your dough into thirds by creating 2 crosswise rows of pepperoni, each overlapped like a spread of cards, 6 pepperoni slices wide. Fold the dough closest to you over the first row of pepperoni slices, then fold up the dough to cover the second row of pepperoni slices, so the pepperoni and dough form alternating layers.
• Return the roll to the baking sheet, setting it seam-side down. (Resist the urge to tuck in or fold over the shorter ends.) Repeat this process with the remaining dough balls and pepperoni sticks or slices.
• Brush the rolls with the melted butter and bake until golden brown and cooked through, 30 to 35 minutes. Remove from the oven and brush with any remaining butter. Let cool completely before serving.

PEPPERONI PIZZA LASAGNA ROLLS

Steps:

• In a large pan over medium heat, heat the butter and olive oil until the butter is melted.
• Add the garlic and onion and saute until tender, about 5 minutes.
• Stir in tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes.
• Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
• Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
• Simmer for 15 minutes. Cool slightly. With an immersion blender, carefully blend until sauce has desired texture. (I skipped this part because i like chunky sauce).
• Preheat oven to 350. Cook noodles according to package directions. Once cooked, drain and rinse with cold water.
• Spread 1/2 cup to 1 cup pizza sauce in bottom of pan.
• Prepare the filling by mixing beaten egg, ricotta cheese (I used cottage cheese instead), a cup of mozzarella, 1/2 c grated parmesan cheese, parsley, and pepper until well combined.
• To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling.
• Lay out 5 to 6 pepperoni on top of cheese filling. Roll up each noodle starting at one of the short ends.
• Place in prepared baking dish, seam down. Repeat until all noodles have been filled and rolled. Pour 1 and 1/2 cups pizza sauce over rolls and top with 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
• Cover baking dish with foil and bake for 45 to 50 minutes (remove foil last 10 to 15 minutes) or until hot and cheese is melted. (I skipped the foil and found it unnecessary) Let stand 10 minutes prior to serving.

PEPPERONI PIZZA ROLLS WITH HOT HONEY

Steps:

• Preheat the oven to 400˚ F. Melt the butter with the garlic in a saucepan.
• On a work surface, roll out the pizza dough into an 8-by-18-inch rectangle. Brush with one-third of the garlic butter and top with 1 cup mozzarella. Arrange pepperoni slices along one long side of the dough, then continue adding pepperoni to cover half of the dough. Tightly roll up the dough into a log, starting with the pepperoni side, then slice into 16 rounds.
• Arrange the rounds, cut-side up, in an oiled 8-inch cast-iron skillet and brush with the remaining garlic butter. Bake until golden, 20 to 25 minutes. Sprinkle with more mozzarella and continue baking until browned, about 10 minutes. Drizzle with hot honey before serving.

PEPPERONI AND CHEESE ROLLS (MADE WITH PIZZA DOUGH)

Steps:

• Set oven to 400 degrees (set oven rack to second-lowest position).
• Prepare a large lightly greased baking sheet.
• Slice the pizza dough into 4 even pieces.
• Roll out 1 piece into a 10-inch round on a lightly-floured surface, then brush the top of the dough with a small amount of olive oil.
• Sprinkle about 2 tablespoons grated parmesan cheese over the dough, then black pepper to taste.
• Arrange one-fourth (in one even layer) of the pepperoni slices, mozzeralla cheese slices and then the roasted red bell peppers.
• Sprinkle salt and black pepper over the peppers if desired.
• Roll up the dough round, then tuck ends under and pinch to seal.
• Prepare the three remaining rolls in the same manner.
• Arrange on a baking sheet.
• Brush lightly with egg, then if desired sprinkle lightly with kosher salt.
• Cut three (1/2-inch) slits into the top of the dough to allow steam to escape.
• Bake for about 25-30 minutes.

PEPPERONI ROLLS

Steps:

• Dissolve sugar, yeast, salt in the warm water.
• Stir in the flour, using extra flour or water as needed to make a soft dough that isn't too sticky.
• Turn out onto a floured board and knead for a couple of minutes. Shape into a ball and let raise in a bowl for 30 minutes to an hour, covered with a towel. Volume should double.
• Turn the raised dough back onto the floured board, and cut it into 12 pieces (I use a scraper/cutter, but a knife works fine.).
• Take each piece, flatten it lightly on the board with your hand, and place 4-5 slices of pepperoni in the middle, overlapping but not stacked.
• Add cheese.
• Roll it up like a jelly roll, and then crimp it with your fingers to seal the ends into an oval, with no pepperoni sticking out. Place on an ungreased baking sheet with at least an inch between each one.
• Beat in an egg and add a tablespoonful of water. Brush rolls lightly with this glaze. You don't need to let the rolls raise further, but you can if you want to.
• Bake rolls at 425 degrees until golden brown.

PEPPERONI PIZZA ROLLS

Steps:

• In a small bowl, combine the pepperoni, mushrooms, green pepper, Parmesan cheese and pizza seasoning. Place an egg roll wrapper on a work surface with a point facing you; place a piece of string cheese near the bottom corner. Top with about 2 tablespoons pepperoni mixture., Fold bottom corner over filling. Fold sides toward center over filling. Using a pastry brush, wet the top corner with water; roll up tightly to seal. Repeat with remaining wrappers, cheese and filling., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with pizza sauce.

PEPPER JACK PEPPERONI ROLLS

Steps:

• Flatten rolls into 3-1/2-in. circles. Top each with about 1 tablespoon of cheese and 1 rounded teaspoon of pepperoni. Bring up edges and pinch to seal. Place seam side down 2 in. apart on greased baking sheets. , Bake at 350° for 20-25 minutes or until golden brown. Serve warm. Refrigerate leftovers.

CHEESY PEPPERONI TWIST ROLLS

Steps:

• 1. Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up. Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough. Cook and crumble bacon. Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll. Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese. Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).and add crumbled bacon and finely diced onion if so desired. Roll up the dough starting at one edge of the square. Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).
• 2. Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread). Make sure you allow your pepperoni roll to cool completely before slicing and serving it.

BRIDGEFORD PEPPERONI ROLLS

Steps:

• On a lightly floured surface, roll out dough to a 10 x 15 inch rectangle.
• Set aside.
• In a medium size bowl, mix together cream cheese and Parmesan.
• Add Bridgford, Pepperoni, olives, onion and garlic.
• Mix well.
• Spread evenly over dough.
• Roll up dough tightly in jelly-roll fashion.
• Seal seams and edges.
• Cut roll into 30, 1/2 inch slices.
• Place slices swirl-side up on greased baking sheet.
• Bake in a preheated 375° oven for 12-15 minutes.
• Remove from oven and pan to cool on wire rack.

QUICK PEPPERONI ROLLS

Steps:

• Cut a plug out of one end of each of the (6) rolls and remove the bread center.
• Stuff each roll with 3 slices of Pepperoni.
• Then Stuff each with 1 slice of provalone cheese.
• Replace bread Plug and Bake following package directions.
• Then just sit back and enjoy the raves!

"GIUSEPPE" PEPPERONI ROLLS

Steps:

• 1. Directions for preparing dough are the same as if making the Italian Bread... In a large mixing bowl, add sugar, yeast, and warm water. Make sure water is 110 degrees F. If too hot, you'll kill the yeast. If too cold, the yeast won't activate. Gently mix together & allow to proof for 10-15 minutes. (Proofing is allowing the yeast to activate, you'll see small bubbles come to the surface of water mixture. This lets you know that the yeast is activating.) If it does not proof, re-start with new yeast.
• 2. In a separate bowl, add 4 cups of flour and salt. Blend well then add to the water/yeast and mix with a dough hook. Beat at low speed for about 3-4 minutes, make sure to scrape the sides and mix into the dough. Cover bowl with a towel and let rest for 15 minutes.
• 3. Gradually add in the remaining 3 cups of flour to make a stiff dough. You may have to knead by hand. Knead until dough is smooth and elastic. Kneading will take approximately 15 minutes. Shape dough into a ball and place into a lightly greased bowl, turning dough to coat complete surface of dough. Cover with a towel and place in a warm, draft-free space to allow dough to rise until doubled in size. Approximately an hour. TIP: I PLACE MY DOUGH IN THE OVEN ON TOP RACK. IN A LARGE SHALLOW PAN, FILL WITH BOILING WATER AND PLACE ON BOTTOM RACK OF OVEN. CLOSE OVEN, AND ALLOW DOUGH TO RISE. DO NOT TURN OVEN ON
• 4. *** This is where the directions are different from making the bread! :) When dough has doubled in size, turn out onto lightly floured surface and punch down. Divide dough into 8 even balls. place back into greased bowl, cover and allow to rise again for 15 minutes, doubling in size again.
• 5. Once doubled, remove one "ball" of dough at a time. (Work on one at a time.) Turn out onto floured surface and roll about 14" x 8" oblong. It doesn't have to be pretty or perfect.
• 6. Now the fun stuff! using a basting brush, brush a light coat of olive oil onto dough. Sprinkle Italian seasoning evenly over rolled out dough. About 1/2 tablespoon. More or less if you so desire. Next, from top (short side), lay first layer of pepperoni from left to right. below pepperoni, layer provolone cheese, then another pepperoni, them mozzarella. Leave about one inch space from edge of dough to filling. Make sure it's nice and full of pepperoni and cheese. Then: roll... lengthwise. after one roll, gently fold in the sides, and roll two more times. to seal the edge.. wet fingers with water and place on lip of dough, press against roll.
• 7. Place roll seam side down on greased cookie sheet. (two rolls per sheet) Make diagonal slices in top of dough with sharp knife about two inches apart. ** can use wax paper too for easy clean up! Just remove rolls from wax paper lined cookie sheet immediately when done baking. Do this with each roll.
• 8. Whisk together egg white and water. Brush each roll with egg wash over the top and sides. Again, cover lightly and allow to rise in a warm draft-free place until doubled in size. About 30 minutes. Preheat oven to 375 degrees F.
• 9. When ready to bake, remove cover. Place large shallow pan filled with boiling water in the bottom rack of the oven. Bake at 375 for 30-40 minutes or until dough is golden brown. Halfway through baking, brush with egg wash on top and sides of dough again. Serve with your favorite marinara or pasta sauce. Great for game day appetizers. These freeze very well, so they are great for a "make ahead" meal to grab and go! I even make them without the pepperoni and lots of cheese for my vegetarian! An absolute favorite for my husband's lunches. Of course, I have to make them for the whole construction crew! But I make smaller ones if doing that to get more rolls! :) Hope you enjoy!

PEPPERONI AND BACON PIZZA ROLLS

Steps:

• Fry bacon until just crisp and drain on paper towels. Crumble when cool.
• Wipe the bacon grease out of the pan with a paper towel and fry pepperoni in same pan. Drain on paper towels.
• Combine bacon, pepperoni, sauce and cheese.
• Working with 4 wrappers at a time place 2 heaping tablespoons of filling on each wrapper. Brush all 4 edges with water. Roll one corner over the filling, fold in the 2 sides and then roll up completely.
• Heat an inch of vegetable oil in a large deep skillet to 375 degrees. Fry 4 wrappers at a time. When both sides are golden remove to a baking sheet lined with newspaper and paper towel to cool.
• These may be eaten immediately or frozen. To reheat place in a single layer on a baking sheet in a 350 degree oven until warmed through.

PEPPERONI PIZZA ROLLS RECIPE

Steps:

• Preheat oven to 425 degrees.
• On a lightly floured surface, roll out each pizza crust.
• Season each crust with garlic salt and Italian seasoning.
• Sprinkle one cup of shredded Mozzarella onto each crust.
• Top each crust with 1/2 cup chopped pepperoni.
• Roll up each crust into a tight log.
• Slice into 1 inch sections with a knife or pizza cutter.
• Place on a lightly greased baking sheet.
• Bake for 10-12 minutes.
• Serve with marinara sauce for dipping.