Hey there! So I recently whipped up a batch of cheesy pepperoni rolls, and let me tell you, these were an absolute hit at our last family gathering (let’s just say they vanished faster than you can say ‘extra cheese’). Funny enough, I first tried these rolls when I was in college—my roommate’s mom sent a batch, and they were gone in a nanosecond. Ever since then, I’ve been tweaking the recipe to make it my own, and it’s kind of become my go-to comfort food. But watch out; they’re addictive!
Why You’ll Love This
I make these when I’m craving something savory but easy (because who has time for a kitchen marathon?). My family goes crazy for this because it’s like the perfect snack that feels like a treat. Plus, they’re super forgiving, even if you’re not a pro at rolling dough. Oh, and if you’re anything like me and forget to buy something crucial like the pepperoni—don’t stress, I’ve got you covered with some handy swaps.
Ingredients
- 1 package of refrigerated pizza dough (I sometimes whip up my own when feeling ambitious, but store-bought is just fine)
- 8 ounces mozzarella cheese, shredded (or whatever cheese you have lurking in the fridge)
- 4 ounces pepperoni slices (turkey pepperoni works too, if you’re feeling a bit health-conscious)
- 1/4 cup grated Parmesan cheese (my grandmother always insisted on the real deal, but the pre-grated stuff works in a pinch)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C). Ready for some fun? Roll out your pizza dough on a lightly floured surface. Don’t worry if it’s not a perfect rectangle—I mean, who’s measuring?
- Spread the mozzarella evenly over the dough, then layer on the pepperoni slices. This is where I usually sneak a taste (quality control, you know?).
- Sprinkle Parmesan and Italian seasoning over the top. Roll the dough tightly into a log, starting from one of the long sides.
- Slice into rolls about an inch thick—don’t panic if they look a bit messy. They’ll bake up beautifully.
- Place the rolls on a baking sheet lined with parchment paper. Brush them with olive oil for that glossy finish.
- Bake for about 15-20 minutes until golden and bubbly. And if your kitchen smells like a pizza parlor, you’re doing it right!
Notes
Here’s a little secret: if you find your rolls unwinding, just pinch them a bit at the edges before baking. Also, if you like your rolls a tad spicy, a sprinkle of crushed red pepper won’t hurt.
Variations
I once tried adding jalapeños—eh, not everyone was a fan, but if you like a kick, go for it! A friend suggested adding pineapple, but let’s just say it didn’t quite hit the mark for me.
Equipment
If you don’t have a rolling pin, a wine bottle works in a pinch (true story!). Just clean it first, unless you like wine-flavored rolls.
Storage
Store any leftover rolls in an airtight container for up to 3 days. Though honestly, in my house, they never last more than a day!
Serving Suggestions
We love these rolls with a side of marinara or ranch. My aunt swears by dunking them in garlic butter—pure indulgence!
Pro Tips
I once rushed the rolling process and regretted it because they fell apart. Take your time here—it makes all the difference!
FAQ
Can I use a different type of cheese? Absolutely! Cheddar or a mix of cheeses works wonders too.
Do I have to use pepperoni? Nope, you can swap it with ham, bacon, or make it veggie with some mushrooms and spinach. Yum!
My dough is sticky—any tips? Sure thing! Just sprinkle a bit more flour on your surface and hands. Works like a charm.
Need more baking tips? Check out King Arthur Baking or if you’re curious about pizza dough from scratch, Serious Eats has some great advice.