Homemade Pepperoni Rolls Recipe
These homemade pepperoni rolls will be a recipe you make on repeat. Soft dough filled with pepperoni and cheese, they are so easy to make and are so good.
Ingredients
dough-
- 1/4 cup mayonnaise
- 2 tsp oil (canola, olive or vegetable)
- 1½ tsp salt
- 3/4 cup warm milk
- 3/4 cup warm water
- 1 Tbsp active dry yeast
- 1½ Tbsp granulated sugar
- 4 cups all-purpose flour, measured then sifted
filling-
- 1 cup pasta sauce
- 8 oz pepperoni slices, chopped
- 2 1/2 cups shredded cheese
topping-
- 4 Tbsp unsalted butter, melted
- 1 tsp italian seasoning
- ¼ tsp garlic powder
- marinara, for dipping
Instructions
- Preheat oven at step 8 to 375°F.
- In a bowl, whisk together mayo, oil, salt, warm water and warm milk. Sprinkle yeast over top of mixture and sprinkle sugar over yeast, let sit 5 minutes to activate.
- Gradually add flour, mix until flour is well incorporated and combined. Cover with plastic wrap and a kitchen towel. Set dough aside to rise 1 ½ to 2 hours until the dough doubles, almost triples in size.
- Divide dough into 24 parts.
- Roll out each piece of dough. Add cheese, some pasta sauce and pepperoni. Close up dough and turn over. Repeat with remaining dough.
- Combine butter, Italian seasoning, and garlic. Brush the tops of rolls with the butter mixture using a pastry brush.
- Set aside and let rise 30–45 minutes, until about doubled in size.
- Bake 18–22 minutes until tops of rolls are really golden brown.
- Serve with marinara sauce, optional.
Notes
Cheese: You can use your favorite cheese. Colby Jack, Mexican blend or mozzarella.
Storage: Keep the pizza rolls stored in the fridge for up to 3 days in an airtight container.
Serve: Dip the pepperoni rolls in cold marinara sauce or heat to serve warm.