Pepperoni Rolls

a loaf of pepperoni roll cut into 2 slices on top of wooden board.

5 from 2 votes

Buttery, cheesy pepperoni rolls made with frozen bread dough—easy to prep, perfect for sharing, and packed with classic pizza flavor.

Prep Time20

Cook Time25

Total Time45

Course: Appetizer, Dinner

Cuisine: American

Servings: slices

Calories: 319kcal

Author: Jennifer Fishkind

Ingredients

3 pound package (3 - 1 pound loaves per package) frozen bread dough thawed according to package directions
6 tablespoons unsalted butter melted
¾ teaspoon Italian seasoning blend divided, ¼ teaspoon per pepperoni roll
¾ teaspoon garlic salt divided, ¼ teaspoon per pepperoni roll
1 pound sandwich size deli pepperoni slices (75-90 slices) sliced thin to very thin, divided (25-30 slices per pepperoni roll, depending on the size of your deli sandwich style pepperoni slices)
3 cups whole milk mozzarella cheese shredded and divided (1 cup per pepperoni roll)
¾ cup finely shredded parmesan cheese divided (¼ cup per pepperoni roll)
1 tablespoon finely chopped fresh parsley optional garnish

Instructions

Thaw the three bread loaves according to package directions, till the dough is about double in size. Please note that this may take anywhere from 3-5 hours at room temperature or up to overnight in the refrigerator so plan accordingly.
3 pound package (3 - 1 pound loaves per package) frozen bread dough
Preheat the oven to 400°F. Adjust the baking rack to the center of the oven.
Roll out a single thawed bread loaf, on a clean work surface, to approximately 12x14 inches in size and ¼ inch thickness. If the dough sticks to the surface, lightly dust with flour (about 1 tablespoon). Let the dough rest for 2-3 minutes if it pulls back while rolling.
Using a pastry brush, lightly brush the surface of the rolled dough with the melted unsalted butter (approximately 1 tablespoon) being careful to leave a ½ inch border along the edges.
6 tablespoons unsalted butter
Sprinkle ¼ teaspoon of the Italian seasoning blend, and ¼ teaspoon of the garlic salt, over the surface of the dough that has been brushed with the melted butter.
¾ teaspoon Italian seasoning blend, ¾ teaspoon garlic salt
Lay 25-30 slices of pepperoni, slightly overlapping, over the surface of the rolled out dough. You want to leave a ½-¾ inch border on one of the short sides of the rectangle. This will ensure your dough seals well when you form the pepperoni roll.
1 pound sandwich size deli pepperoni slices
Top the pepperoni slices with 1 cup of the shredded mozzarella cheese and ¼ cup of the shredded parmesan cheese. Be sure that the cheeses are evenly spread out over the pepperoni slices.
3 cups whole milk mozzarella cheese, ¾ cup finely shredded parmesan cheese
Starting at one of the short ends, gently roll the pepperoni roll into a log, being sure to seal the pepperoni roll with the end of the dough that was left plain. Place the pepperoni roll, seam side down, onto a large ungreased baking sheet.
Repeat steps 3-8 with the remaining 2 thawed bread loaves. When placing the filled, and rolled, pepperoni rolls onto the baking sheet, be sure to leave 2-3 inches between each roll as they will expand, and rise, when baked.
Brush the tops of each pepperoni roll with a light coating of melted butter and bake, on the center rack of the oven, for 20-25 minutes or until golden brown.
Remove the pepperoni rolls from the oven and brush them with an additional light coat of melted butter. If using, sprinkle with chopped fresh parsley if desired for garnish. Allow the pepperoni rolls to cool for 5-10 minutes to allow the cheese and filling to set before slicing each roll into 8 (approximately 1-1 ½ inch wide) servings for a total of 24 servings for all the sliced pepperoni rolls.
1 tablespoon finely chopped fresh parsley

Notes

Storage :

Store in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F for 8–10 minutes or in the microwave for 30–45 seconds.
Freeze unbaked or fully baked rolls—wrap tightly and store up to 2 months. Thaw before reheating.
Make-ahead option: Don’t need all three rolls? Thaw and prep one loaf at a time and keep the others frozen for later.

Tips :

Let the dough rest for a few minutes if it resists rolling—it’ll relax and roll easier.
Use parchment paper for easier cleanup.
Slice with a serrated knife for cleaner cuts.
Add banana peppers or a sprinkle of crushed red pepper for a spicy twist!

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