Pepperoni Pizza Rolls (Print Version)
# Ingredients:
→ Dough Base
01 -
All-purpose flour for dusting (about 1/4 cup)
02 -
Two 13.8-ounce packages of refrigerated pizza dough
03 -
Extra virgin olive oil (2 tablespoons)
→ Seasonings & Flavor
04 -
Garlic powder (1 teaspoon)
05 -
Kosher salt (1/2 teaspoon)
06 -
Italian herb blend (1 teaspoon)
→ Fillings
07 -
Freshly grated Parmesan cheese (1 cup)
08 -
Shredded mozzarella cheese (2 cups)
09 -
Thinly sliced pepperoni (1 cup)
→ For Serving
10 -
Marinara sauce or pizza sauce for dipping (1 cup)
# Instructions:
01 -
Heat your oven to 425°F and line a large baking sheet with parchment paper. Dust your countertop generously with flour to prevent sticking.
02 -
Take one tube of pizza dough and roll it out on the floured surface, gently pressing it into an even rectangular shape. You want it uniform but don't need to make it thinner.
03 -
Brush the dough with half the olive oil, then evenly sprinkle with half the garlic powder, salt, and Italian seasoning to create a flavorful foundation.
04 -
Scatter half the Parmesan and half the mozzarella over the seasoned dough, then distribute half the pepperoni slices on top, ensuring even coverage.
05 -
Starting from the shorter end, tightly roll the dough into a neat log, pinching the seam to seal. Using a sharp serrated knife, carefully cut into 12 equal rounds. Repeat this entire process with the second tube of dough.
06 -
Arrange the rolls on your prepared baking sheet with about 2 inches between each one. Bake for 11-13 minutes until they're beautifully golden and the cheese is bubbly. Let them rest for 5 minutes before serving with warmed dipping sauce.
# Notes:
01 -
These rolls can be stored in the refrigerator for up to 3 days in an airtight container
02 -
To reheat, pop them in a 350°F oven for about 5 minutes or use the microwave for a quick warm-up
03 -
Feel free to halve this recipe if you only want to make 12 rolls instead of 24