Pepperoni Pizza Roll Breadsticks (Print View)
Cheesy, buttery breadsticks rolled with pepperoni and herbs, baked until golden and served with warm marinara.
# What You'll Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) active dry yeast
03 - 1 teaspoon sugar
04 - 3/4 cup warm water (about 110°F)
05 - 2 tablespoons olive oil
06 - 1 teaspoon salt
→ Filling
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup sliced pepperoni
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon garlic powder
→ Topping
11 - 2 tablespoons melted butter
12 - 1/4 cup grated Parmesan cheese
→ For Serving
13 - 1 cup marinara sauce (optional)
# Method:
01 - In a mixing bowl, combine sugar and active dry yeast with warm water. Allow to rest for 5 minutes until foamy.
02 - Incorporate all-purpose flour, olive oil, and salt into the yeast mixture. Mix thoroughly and knead for 5 to 7 minutes until the dough becomes smooth and elastic. Cover and let rise in a warm area for 1 hour until doubled in volume.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
04 - On a lightly floured surface, roll dough into a 10 x 14-inch rectangle.
05 - Distribute shredded mozzarella, sliced pepperoni, dried oregano, and garlic powder evenly over the surface of the dough.
06 - Starting from the long edge, tightly roll the dough into a log. Slice evenly into 12 segments.
07 - Position each roll seam-side down onto the prepared baking sheet. Brush with melted butter and sprinkle with grated Parmesan.
08 - Bake for 18 to 20 minutes until golden and baked through.
09 - Serve breadsticks warm, accompanied by marinara sauce for dipping if desired.
# Insider Tips:
01 -
- The swirl of pepperoni and mozzarella in each bite feels like you discovered a pizzeria’s best-kept secret.
- Homemade dough is way easier than you think, and the results are softer and fresher than anything from the freezer aisle.
02 -
- Once I skipped letting the dough rise enough, and the breadsticks were dense—patience pays off in fluffiness.
- Letting the rolls cool for five minutes makes the cheese settle, so you don’t lose half your filling to lava-like escapes.
03 -
- Use a sharp knife or unflavored dental floss to slice the rolled dough without squishing it.
- Let the breadsticks rest a minute before serving or you’ll lose all that molten cheese.