Pepperoni Pizza Roll Breadsticks (Printable)
Soft, cheesy breadsticks filled with pepperoni and melted mozzarella; bake until golden and serve with marinara.
# What You Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) active dry yeast
03 - 1 teaspoon granulated sugar
04 - 3/4 cup warm water (about 110°F)
05 - 2 tablespoons olive oil
06 - 1 teaspoon kosher 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)
# How To Cook:
01 - Combine granulated sugar and active dry yeast in warm water within a mixing bowl. Allow to rest for 5 minutes until bubbles form.
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 achieves a smooth texture.
03 - Cover dough and set in a warm environment to rise for 1 hour or until doubled in volume.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
05 - Transfer dough onto a floured surface. Roll into a 10 by 14-inch rectangle using a rolling pin.
06 - Sprinkle shredded mozzarella, sliced pepperoni, dried oregano, and garlic powder evenly across dough surface.
07 - Starting from the long edge, roll dough tightly into a log. Cut evenly into 12 portions using a sharp knife.
08 - Arrange rolls with the seam facing down on the lined baking sheet. Brush tops with melted butter and sprinkle with grated Parmesan cheese.
09 - Transfer to oven and bake for 18 to 20 minutes until golden brown and cooked through.
10 - Allow to cool slightly and present warm, accompanied by marinara sauce for dipping if desired.
# Expert Tips:
01 -
- The swirl tucks gooey cheese and pepperoni into every bite, so you never get a bland edge.
- They're so satisfying to make—rolling up the dough and seeing each little spiral is pure kitchen therapy.
02 -
- If your yeast doesn't get foamy, start over—unrisen dough is truly disappointing.
- Brushing with butter after baking tastes just as good, but doing it before gives the parmesan a perfect crunch.
03 -
- Let the dough rest for an extra 10 minutes after rolling it out—this makes slicing cleaner and prevents flattened spirals.
- Slightly overlapping pepperoni slices prevents dry spots and makes for a striking pattern inside each bite.