Name: Cheesy Pepperoni Rolls with Pizza Dough Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb pizza dough; 2 ¼ teaspoons yeast; 3 ½ cups “00” flour; 2 tablespoons olive oil; 1 teaspoon kosher salt; 6 oz package of pepperoni; 8 oz fontina cheese (sliced); ½ lb sharp provolone (sliced from deli counter); 1 teaspoon oregano (divided; plus more for topping); 1 teaspoon garlic powder (divided; plus more for topping); 1 large egg; 1 teaspoon water; 2 tablespoons parmesan cheese; Italian seasoning for topping; Marinara dipping sauce (recipe or store-bought)

Nothing beats biting into a warm, gooey roll bursting with melted cheese and pepperoni, right? This Cheesy Pepperoni Rolls with Pizza Dough Recipe is exactly that—a perfect combo of melty fontina, sharp provolone, spicy pepperoni, all wrapped in soft, crispy pizza dough. It’s seriously comforting and fun to make together.

The image shows several golden-brown stuffed rolls with a slightly crispy texture, lying on a white plate. The rolls are topped with a sprinkle of herbs and spices giving a speckled appearance. One roll is cut open, revealing the inner layers of soft dough, melted cheese, and slices of red pepperoni. In the bottom right corner, there is a white bowl filled with red tomato sauce, slightly blurred. The background features a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Pepperoni Rolls with Pizza Dough Recipe
Top Tip
How to Serve Cheesy Pepperoni Rolls with Pizza Dough Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Pepperoni Rolls with Pizza Dough Recipe

Why You'll Love This Recipe

I remember the first time I made these cheesy pepperoni rolls—they disappeared in minutes, and everyone was asking for more. What makes this recipe so special to me is the perfect balance between two cheeses and the spice of pepperoni all rolled into one bite-sized delight.

Double Cheese Delight: Using both fontina and sharp provolone gives the rolls a rich, melty texture and a sharp flavor kick you won’t forget.
Homemade Pizza Dough Option: You can make your own dough or use store-bought—either way, the result is a soft yet slightly crispy roll that’s irresistible.
Perfect Snack or Meal: These rolls are great for anything from a quick family dinner to tailgate parties or lunchboxes.
Customizable Flavors: Simple additions like oregano, garlic powder, and parmesan give the rolls an extra flavor boost without any fuss.

Ingredients & Why They Work

The magic of this Cheesy Pepperoni Rolls with Pizza Dough Recipe lies in the ingredients that bring richness, spice, and that wonderful dough texture. Here’s why each component is key.

Flat lay of fresh smooth pizza dough ball, a small mound of fine “00” flour, a few slices of sharp provolone cheese, several thin slices of fontina cheese, a neat pile of spicy pepperoni slices, a small white bowl of golden olive oil, a small white bowl with coarse kosher salt crystals, a small white bowl of dried oregano leaves, a small white bowl of garlic powder, one whole uncracked large egg with a clean shell, a small white bowl with grated parmesan cheese, a small white bowl with mixed Italian seasoning placed symmetrically in simple white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pizza dough: Acts as the soft, chewy vessel holding all that tasty filling; make it fresh or grab a good quality store-bought one.
“00” flour: Classic Italian flour that creates a tender yet elastic dough, ideal for rolling and baking.
Olive oil: Helps keep the dough moist and adds subtle richness.
Kosher salt: Enhances all the flavors perfectly without being overpowering.
Yeast: Gives your pizza dough that perfect rise and airiness.
Pepperoni: The spicy, savory superstar that adds a burst of flavor in every bite.
Fontina cheese: Melts beautifully with a mild nutty flavor, making each roll gooey and irresistible.
Sharp provolone: Adds a touch of sharpness and complexity to the cheese blend.
Oregano & garlic powder: These herbs add an Italian flair that complements the pepperoni and cheese.
Egg & water (for egg wash): Creates that gorgeous golden crust with a nice sheen once baked.
Parmesan cheese: Sprinkled on top for an extra layer of savory crispness.
Italian seasoning: A simple finishing touch that brings everything together.
Marinara dipping sauce: Optional but highly recommended – perfect for dunking and adding tangy contrast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about making this Cheesy Pepperoni Rolls with Pizza Dough Recipe is how easy it is to make it your own. I often swap provolone for mozzarella for a milder taste or toss in fresh basil when I want a fresh twist. You can totally play around here!

Variation: For a spicy kick, add crushed red pepper flakes inside the roll or sprinkle on top before baking—I tried this and loved the extra heat it brought.
Dietary modification: Use gluten-free pizza dough if you need to avoid gluten, and swap cheeses to dairy-free alternatives for a vegan version.
Seasonal change: Add chopped sun-dried tomatoes or fresh spinach for more veggies, which works beautifully when you're craving something a little lighter.

Step-by-Step: How I Make Cheesy Pepperoni Rolls with Pizza Dough Recipe

A light blue baking tray holds six golden-brown baked snacks that are roughly oval shaped with a puffy, textured surface. Each piece has a slightly shiny top sprinkled with small bits of seasoning, likely herbs and grated cheese, which adds a speckled appearance. Some snacks have crispy, darker brown edges where melted cheese has browned and spread out onto the tray. The snacks are placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Dough

Whether you’re making dough from scratch or using store-bought, allow it to rest at room temperature for about 20-30 minutes. This makes it easier to roll and shape without springing back on you. I always lightly flour my surface and rolling pin to keep things smooth. Remember, relaxed dough is happy dough!

Step 2: Roll and Fill

Divide the dough into 8 equal balls, about 2 ounces each. Roll each ball into roughly 6x6 inch squares. Then comes the fun part—layer about 1 oz fontina cheese and a couple slices of provolone right in the center. Sprinkle a bit of oregano and garlic powder before piling on 8-10 slices of pepperoni. Give yourself room around the edges to roll it up snugly.

Step 3: Roll and Seal

Starting from one side, gently roll the dough over the cheese and pepperoni, tucking the filling in as you go. Pinch the seam closed well so nothing leaks out while baking. Place each roll seam-side down on a parchment-lined baking sheet so they hold their shape beautifully.

Step 4: Egg Wash and Bake

Whisk together one egg and a teaspoon of water for a simple egg wash—brush this over the tops of the rolls. This gives them that irresistible golden color and a slight crunch. Sprinkle parmesan cheese and Italian seasoning on top for good measure. Bake at 425°F (220°C) for about 15 minutes, or until golden and crispy. Don’t be surprised if some cheese oozes out—that just means you did it right!

Top Tip

When I first tried this recipe, I learned a few things that really helped me nail perfect rolls every time. These tips should save you some hassle and get delicious results faster.

Get the Dough Rest Right: Don’t skip letting your dough sit at room temp—it prevents tears and makes rolling easier.
Seal Those Rolls Well: Pinching the seams extra tight keeps all that melty cheese inside and prevents leakage.
Use Quality Cheese: Fontina melts best for a gooey texture, while sharp provolone adds an unforgettable flavor boost.
Watch Baking Time: Keep an eye after 12 minutes; ovens vary, and you want golden rolls without burning.

How to Serve Cheesy Pepperoni Rolls with Pizza Dough Recipe

cheesy pepperoni rolls - Serving Suggestion

Garnishes

I like to sprinkle a little extra Italian seasoning and grated parmesan on top after baking—it adds a nice touch and looks inviting. Sometimes a few torn fresh basil leaves scattered on the plate works wonders too, especially if you’re dipping in marinara.

Side Dishes

These pepperoni rolls pair perfectly with a simple green salad tossed in vinaigrette or some crunchy celery sticks for contrast. And you can’t go wrong serving them alongside your favorite marinara sauce for dipping—the tang cuts through the richness in the best way.

Creative Ways to Present

For parties, I love arranging these rolls in a circular pattern around a bowl of marinara—it’s colorful and so easy for guests to grab. Another time, I sliced them into bite-sized pinwheels for finger food at my son’s birthday. They were a total hit!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftover rolls in an airtight container in the fridge. They’ll keep well for 2-3 days. Just be sure to let them cool completely before storing to avoid sogginess.

Freezing

I’ve frozen these pepperoni rolls both raw and baked. If freezing raw, wrap each roll tightly and freeze on a tray before transferring to a bag. Bake straight from frozen adding a few extra minutes. For baked leftovers, freeze cooled rolls in airtight containers, then reheat when needed. Both methods work great!

Reheating

To reheat, I recommend warming them in a 350°F oven for about 10 minutes—this keeps the crust crispy and cheese melty. The microwave can make them soggy, so if you’re in a pinch, 30-second bursts with a paper towel to absorb moisture helps.

Frequently Asked Questions:

Can I use store-bought pizza dough for the Cheesy Pepperoni Rolls with Pizza Dough Recipe?

Absolutely! Store-bought pizza dough works wonderfully here and makes this recipe quick and easy to pull together. Just let the dough rest at room temperature for 20-30 minutes before shaping for best results.

What cheeses are best for this recipe?

I recommend using fontina and sharp provolone as the original recipe suggests. Fontina melts beautifully and gives a creamy texture, while sharp provolone adds a zing and depth of flavor. However, mozzarella can also be swapped in for provolone if you prefer a milder cheese.

How do I prevent the cheese from leaking out during baking?

Make sure to pinch the dough seams tightly when rolling up your pepperoni rolls. Also, leave a half-inch border around the filling so the dough can properly seal. Resting the dough at room temperature before rolling helps it become more pliable, reducing tears and leaks.

Can I make these in advance and freeze them?

Yes! You can make the pepperoni rolls ahead either by freezing them raw or after baking. If freezing raw, wrap tightly and bake from frozen, adding a few extra minutes. For baked rolls, freeze cooled leftovers and reheat in the oven when ready to enjoy.

Final Thoughts

This Cheesy Pepperoni Rolls with Pizza Dough Recipe holds a cozy spot in my recipe box because it’s just so darn delicious and versatile. Whenever I make these, whether for a quick snack or party treat, the smiles around the table remind me how food really brings everyone together. I hope you give this one a try—it’s a winner every time.