Cheesy Pepperoni Rolls (Printer-Friendly Layout)
Soft, hot rolls packed with cheese, marinara, and pepperoni. They're crisp outside and full of melty, tasty goodness inside.
# Ingredients You'll Need:
→ Dough and Sauce
01 -
120 ml marinara sauce
02 -
390 g pizza dough, room temp
→ Filling and Seasoning
03 -
2 g dried oregano
04 -
2 g garlic powder
05 -
70 g pepperoni, thinly sliced
06 -
175 g mozzarella, shredded
→ For Baking
07 -
15 ml olive oil
# Step-by-Step Instructions:
01 -
Wait for your dough to reach room temp before you start. Makes rolling way easier.
02 -
Put a light dusting of flour on your clean counter, so the dough doesn’t stick.
03 -
Take the dough and roll it out with a rolling pin into a big rectangle, about 25 by 35 centimeters.
04 -
Ladle the sauce onto the dough and push it out with the back of a spoon, but keep a 1 cm edge all around.
05 -
Scatter mozzarella cheese over the sauce, then scatter the pepperoni over the cheese as well.
06 -
Add your garlic powder and a pinch of oregano to the top so every bite gets flavor.
07 -
Starting from the short end, roll the dough up tight. Slice it into 2.5 cm pieces using a sharp knife.
08 -
Pop the slices face up on a baking sheet lined with parchment or a bit of oil to stop sticking.
09 -
Brush or drizzle some olive oil on top of each roll for a pretty finish.
10 -
Slide 'em in the hot oven at 190°C for 15 to 20 minutes. You want bubbly cheese and golden tops.
11 -
Pull out and let them cool about 5 minutes—nobody likes burnt mouths from melty cheese!
# Extra Tips and Tricks:
01 -
Room temp dough rolls out smoother, so don't rush it.
02 -
Want crunchier rolls? Brush the dough with olive oil before you put on anything else.
03 -
Sprinkle some Parmesan or a dash of chili flakes for a kick.
04 -
Skip the pepperoni and use other deli meats or cooked veggies to go veggie-friendly.
05 -
Letting these rest after baking stops that hot cheese from hurting your mouth.