Description
Make irresistible Pepperoni Rolls with buttery dough, melty cheese, and savory pepperoni—perfect for parties, snacks, or family dinners.
Ingredients
Scale
- 3 pounds frozen bread dough (3 one-pound loaves), thawed according to package directions
- 6 tablespoons unsalted butter, melted
- ¾ teaspoon Italian seasoning blend, divided (¼ teaspoon per roll)
- ¾ teaspoon garlic salt, divided (¼ teaspoon per roll)
- 1 pound sandwich-size deli pepperoni slices (75–90 slices), thinly sliced and divided
- 3 cups whole milk mozzarella cheese, shredded and divided
- ¾ cup finely shredded Parmesan cheese, divided
- 1 tablespoon finely chopped fresh parsley (optional garnish)
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it.
- Divide the thawed bread dough into three equal portions. On a lightly floured surface, roll each portion into a rectangle about 10×14 inches.
- Brush each dough rectangle evenly with melted butter, reserving a small amount for the tops.
- Sprinkle each rectangle with ¼ teaspoon Italian seasoning and ¼ teaspoon garlic salt.
- Layer 25–30 slices of pepperoni evenly over each rectangle, leaving a small border around the edges.
- Sprinkle 1 cup mozzarella and ¼ cup Parmesan cheese evenly over the pepperoni.
- Starting from the long side, roll the dough tightly into a log, sealing the seam and ends gently.
- Place each roll seam-side down on the prepared baking sheet. Brush the tops with remaining butter.
- Bake for 25–30 minutes, or until golden brown and cooked through.
- Remove from the oven, cool slightly, garnish with parsley if desired, slice, and serve warm.
Notes
Shred your own cheese for better melting and less grease.
Don’t overfill, or the rolls may burst during baking.
Let the rolls rest for 10 minutes before slicing to keep the cheese inside.