Pepperoni Roll

Pepperoni Roll

Fluffy Italian bread rolls, filled with seasonings, pepperoni, and cheese


8 servings


1 cup warm water (110 degrees F)
1 teaspoon salt
2 teaspoons sugar
2 tablespoons oil
3 cups flour
1 tablespoon dry yeast
1 teaspoon oregano*
1 teaspoon basil*
1 cup (packed) coarsely chopped slices of turkey or beef pepperoni
12 ounces (1 1/2 cups) shredded mozzarella cheese
3 tablespoons grated or shredded parmesan cheese
Warm marinara sauce, for serving (optional)


1. Combine water, salt, sugar, and oil. Add flour and yeast at the same time and mix until thick. Add additional flour if needed, and knead dough for about 10 minutes.

2. Place dough in greased bowl, turning dough over once to grease both sides. Cover and set in a warm place to rise. Allow dough to rise for about 45 minutes.**

3. On a lightly floured surface, roll dough into a 12x16-inch rectangle. Sprinkle dough with oregano and basil. Top with the chopped pepperoni and then a layer of the mozzarella cheese.

4. Carefully roll dough, jelly roll style, starting at one of the shorter (12-inch) ends (not at the wide, 16-inch sides). Pinch dough to seal into a "log".

5. Using a piece of dental floss (approximately 18 inches in length), cut log into 8 slices. To do this, slip the strip of floss under the log and then bring both ends up, crossing over to the other side and pulling taut to cut.

6. Carefully place the 8 rolls in a greased 9x13-inch baking pan. Cover lightly with a towel and set in a warm place for about 25-35 minutes, until almost doubled in size.

7. Remove towel and sprinkle with parmesan cheese. Bake at 350 degrees for 20-30 minutes, until lightly browned and dough is completely cooked. Cover loosely with foil during baking if dough starts to brown too quickly. Serve with warm sauce if desired.

Pepperoni Roll

Pepperoni Roll
Additional Notes: 

This recipe was submitted by Katie M. of Ohio. She says that her family loves this dish, which makes a great lighter meal or snack. Katie also writes that this would still be a good meal if you substituted some more healthful ingredients. :)

The original recipe called for frozen bread dough, so I used an Italian dough when I made it, and included that in the recipe.

*Or, use Italian seasoning (2 teaspoons total) in place of the basil and oregano

**Optional: Skip step 2, and instead, just allow dough to rest for 5-10 minutes while you prepare the toppings.

Preparation Time: 

45 minutes + rising time

Cooking Time: 

30 minutes

Tammy's Review: 

When this recipe was submitted to us, we had never had a "main dish" that looked quite like this. :) Think pizza + cinnamon rolls, and you have this "pepperoni roll" recipe.

It isn't difficult to make, though it was a little tricky to keep the filling from falling out when I cut the rolls. I just held them together as best I could, and what little fell out, I sprinkled on top. It worked out great and we really enjoyed the end result. I liked dipping bites of my roll in warm sauce, but the sauce is completely optional. :)

This is a yummy hand-held snack or lunch recipe! My rating: 9/10.


As soon as I saw this recipe I wanted to try it. It's one of those, "Why didn't I think of it?" ideas.:-) I tried it today and they turned out really well! I made the dough in the bread machine, using 2 cups white flour and 1 of wheat. I did spread pasta sauce on the dough prior to putting on the seasonings, cheese and pepperoni as I thought it'd be more pizza-like that way. I also added finely chopped green pepper. It was a bit tricky cutting them apart and getting them into the baking pan but not as hard as I thought it would be. Made a great lunch for our busy Saturday and is something I will be making again.:-)


These were a little more time consumeing than I first thought-next time I'm going to do most of it ahead of time. Also I'm still having riseing issues, but when they were finally done my hubby loved them. He dunked his in pizza sauce and I dunked mine in ranch dressing. There is so much potential for this recipe too. I think they would be good with veggies add, different cheeses and meats, maybe with cheese fodue.


I made these the other day and we really liked them. I cheated and made the dough in the bread machine though ;) They definitely go well with some sauce on the side for dipping!

Oh and if anyone is interested, they're 8 WW points per roll ;)


As soon as Tammy posted these, I knew I had to try them. :) They were great! They were a lot of fun to make and eat, and a great twist on pizza! My Dad, a farmer who likes hearty meals, requested more pepperoni and cheese in them next time. That was easy to change!

Also, the second time I used 1 1/2 cups white flour, 1 cup white whole wheat flour, and 1/2 cup whole wheat flour. We could hardly tell the difference!

The marinara sauce is a must for me. :) They are great plain, but exquisite dipped in the sauce. The bread machine makes mixing up the dough a breeze.

We loved these.


My family loved these pepperoni rolls! I often make a Stromboli that is very similar to this using pesto so to give these rolls more flavor I spread pesto on first. I found that a serrated knife for cutting the dough worked fine instead of the dental floss as long as it was in a sawing motion.


...just made our mouths water. I enjoyed these a lot but think I will bush the tops with Italian dressing next time, to give them a bit more
spice. They were easy to put together and less time-consuming than my normal pizza routine. I will definitely make them again! Note: after rolling the dough I cut the slices with a pastry knife and had no problem keeping the filling inside.


My recipe is so very much like this only instead of slicing into rolls, I keep it as a log. I brush it with a beaten egg and bake at 350 for about 35 minutes. I've varied the inner ingredients each time I make it, but it always has pepperoni and cheese. We call it pepperoni bread.


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