Pepperoni Pizza Rolls
Pepperoni Pizza Rolls are an all-ages family favorite! These pepperoni and mozzarella cheese pinwheels topped with a garlic herb glaze are perfect little pepperollies.
Servings: 12 people
Calories: 329kcal
Ingredients
DOUGH
- 2 ¼ teaspoons yeast
- 2 teaspoons sugar white or brown divided
- 1 ¼ cups 115 Degree F water
- 2 tablespoons oil
- 3 cups all-purpose flour
- 1 teaspoon salt
PIZZA ROLLS
- 90 to 100 pepperoni slices
- 1 ½ to 2 cups finely shredded mozzarella cheese
- ½ cup butter melted
- ½ teaspoon Italian seasoning
- ½ tablespoon parsley
- 1 teaspoon garlic powder
Instructions
DOUGH
- Combine yeast, 1 teaspoon of sugar, and water in a small bowl and mix to combine. Set aside.
- Combine flour, salt, and remaining teaspoon of brown sugar in a mixing bowl. Use the dough hook on a stand mixer if available.
- Once the yeast mixture is foamy on the top, add the oil and mix to combine.
- Add the yeast mixture to the flour and mix on medium speed until the dough is smooth and elastic. If not using a mixer, knead the dough by hand until smooth and elastic.
- Set dough aside and allow to rise for at least one hour.
- This dough will develop deeper flavors as it continues to sit. If not using this dough within 2 hours place into the refrigerator and use within 4 days.
- When using this recipe you may have extra dough. Use it to make additional upside pizzas, regular pizza, or cheesy breadsticks.
PIZZA ROLLS
- Prepare baking sheets by spraying with baking spray or covering in parchment paper.
- Preheat oven to 350 degrees F.
- Melt butter.
- Using your hands, rub Italian seasonings and parsley between palms under finely crushed and add to melted butter along with garlic powder and set aside.
- Using half of the dough at a time, roll thinly into a roughly 12 X 18-inch rectangle.
- Cover with pepperoni slices, leaving a ½ inch bare spot on the long end furthest away.
- Sprinkle a very light layer of cheese over the pepperoni.
- Being rolling away from you, pulling gently back towards you as you roll to tighten up the log roll.
- Pinch the dough from the bare end into the outside dough of the log roll.
- Slice into ½-inch slices and place on prepared baking sheets at least 1/2 inch apart.
- Spoon about ¼ teaspoon of garlic butter onto tops of each roll and spread it around. You will not use all of the garlic butter now.
- Place pepperoni roll-ups into a pre-heated oven and cook for 20 to 25 minutes. Removed when outer pepperoni roll-ups beginning to brown.
- Remove from oven.
- While pepperoni-rolls are still hot, use a pastry brush and brush on additional garlic butter.
- Serve warm with marinara, garlic butter, or pizza sauce. Enjoy!
Notes
For this recipe, I use my Versatile Yeast Dough recipe, but any pizza dough recipe will work.
Nutrition
Serving: 4Pieces | Calories: 329kcal | Carbohydrates: 26g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 617mg | Potassium: 110mg | Fiber: 2g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg
