Description
Delicious and cheesy pepperoni rolls made with soft pizza dough filled with fontina and provolone cheeses, spicy pepperoni, and seasoned with oregano and garlic powder. Perfect as a quick meal, snack, or party treat, these baked rolls are brushed with an egg wash and topped with parmesan and Italian seasoning for a golden, crispy finish.
Ingredients
Scale
Dough
- 1 lb pizza dough
- 2 ¼ teaspoons yeast
- 3 ½ cups “00” flour
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Fillings
- 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)
Toppings
- 1 large egg
- 1 teaspoon water
- 2 tablespoons parmesan cheese
- Italian seasoning for topping
Dipping Sauce
- Marinara dipping sauce (recipe or store-bought)
Instructions
- Prepare dough: If making homemade pizza dough, follow your dough recipe directions. If using store-bought dough, allow it to rest at room temperature for about 20-30 minutes to soften.
- Preheat oven and shape dough: Preheat your oven to 425°F (220°C). Cut the pizza dough into 8 equal pieces (about 2 oz each). Roll each piece into approximately a 6 x 6 inch square.
- Add fillings: Layer about 1 oz of fontina cheese and a couple slices of provolone down the center of each dough square, leaving a ½ inch border around the edges. Sprinkle about ⅛ teaspoon each of oregano and garlic powder over the cheese. Top with approximately 8-10 slices of pepperoni.
- Roll and seal: Starting on one side, carefully roll the dough around the cheese and pepperoni, tucking the filling in as needed. Pinch the dough seam closed at the end to seal the roll. Place each roll seam side down on a parchment-lined baking sheet.
- Apply egg wash and toppings: In a small bowl, whisk together the egg and water to make an egg wash. Use a pastry brush to cover the tops of the rolls with the egg wash. Sprinkle generously with parmesan cheese and Italian seasoning.
- Bake: Bake the pepperoni rolls in the preheated oven for about 15 minutes, or until golden brown and crispy. Some cheese may ooze out during baking, which adds extra deliciousness.
- Serve: Let the rolls cool slightly and serve warm with marinara dipping sauce on the side.
Notes
- Pepperoni rolls are an excellent quick meal or snack, especially when craving cheesy, filled pizza dough pockets.
- Both homemade and store-bought pizza dough work well; just ensure dough is soft enough to roll.
- You can substitute the fontina and provolone with other melting cheeses like mozzarella or cheddar.
- Adjust the amount of pepperoni to taste or add other cured meats if preferred.
- Marinara dipping sauce can be homemade or store-bought for convenience.
- Keep an eye on the rolls while baking to avoid excessive browning.
Nutrition
- Serving Size: 1 pepperoni roll
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 50 mg
