Forget packaged frozen pizza rolls! These Homemade Pepperoni Rolls are a fun dinner, satisfying snack, or easy lunch box item and are made with just five ingredients.
Last week I waxed poetic about the peanut butter bars I grew up eating in the Midwest (get the recipe: Peanut Butter Quinoa Bars). Now it’s time for another regional goodie: Pepperoni Rolls! Google tells me they hail from West Virginia. I grew up eating a version in Pennsylvania, where the schools even sell them for fundraisers. They’re that good!
This easy pepperoni roll recipe is actually a smaller version of the Pizza Bread recipe I posted a few years ago. I was inspired by my sister-in-law, who makes this mini version for her teens and his friends (and even sends them with his team for away sports matches–hello, Best Mom Ever!).
My kids have been loving these (cold) in their lunch boxes. I’ve also taken some out of the freezer for “Scrounge Nights” when we’re eating out of the fridge and freezer.
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I make these pepperoni rolls with frozen bread dough. I use packaged dinner roll dough from the freezer section, but you can also use refrigerated pizza dough or make your own dough too.
This pepperoni roll recipe makes one dozen, but feel free to double or triple it. Scroll down for instructions on freezing them.
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How to Make Homemade Pepperoni Rolls
Defrost the rolls according to package instructions.
Press or roll dough balls into circle that are at least 1/4-inch bigger than the diameter of your pepperoni (for me, that was about a 4 1/2-inch circumference). Try to avoid using flour on your surface, which will make the dough edges harder to seal. Mix beaten egg with Parmesan and spread a heaping teaspoon of the mixture over each circle, leaving at least 1/4-inch around all sides. (I have tried these rolls without the egg/Parm mix and they just don’t taste as rich and yummy.)
Top each with a slice of deli pepperoni and two squares of sliced mozzarella (not shredded–that’s too tricky to work with here!). Sprinkle with a bit of oregano for an extra kick of flavor.
Roll each one tightly.
Tuck in ends, and press all edges tightly with your fingertips until well sealed.
Place rolls seam-side down on a baking sheet lined with parchment or a silicone baking mat. Brush with olive oil and bake in a 400-degree oven for 10-12 minutes or until golden brown. Transfer to a cooling rack. Serve warm or cold with pizza sauce for dipping.
Can I Freeze Pepperoni Rolls?
Yes! Just let them cool and transfer into a freezer bag. Take them out as you need them and reheat in the microwave or toaster oven. Or defrost them overnight in the fridge to put in lunch boxes the next morning.
Homemade Pepperoni Rolls
These Homemade Pepperoni Rolls make a fun dinner, satisfying snack, or easy lunch box item.
Ingredients
- 12 frozen dinner roll dough balls, defrosted according to package directions
- 1 egg, beaten
- 1/2 cup grated Parmesan cheese
- 12 slices deli pepperoni
- 3 slices mozzarella cheese, cut into four squares each, (not shredded!)
- oregano, to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment or a silicone baking mat.
- Press or roll dough balls into circles at least 1/4-inch bigger than the diameter of your pepperoni (for me, that was about 4 1/2-inch circumference). Try to avoid using flour on your surface, which will make the dough harder to pinch closed.
- Mix beaten egg with Parmesan and spread a heaping teaspoon of the mixture over each circle, leaving at least 1/4-inch around all sides.
- Top with pepperoni and two squares of mozzarella. Sprinkle with oregano.
- Roll tightly, tuck in ends, and press all edges tightly with your fingertips until well sealed.
- Place rolls on the baking sheet, brush with olive oil, and bake for 10-12 minutes or until golden brown. Transfer to a cooling rack. Serve warm or cold with pizza sauce on the side for dipping.
- Keep any leftovers refrigerated in an airtight container.
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Nutrition Information:
Yield: 6 Serving Size: 2 pepperoni rollsAmount Per Serving: Calories: 350Saturated Fat: 5gCholesterol: 53mgSodium: 587mgCarbohydrates: 38gFiber: 2gSugar: 4gProtein: 14g
Hi! I'm Sally, a dietitian-mom.
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Inessa says
Couldn’t find that dinner roll dough :-(. Saw frozen pre made rolls, saw frozen Parker roll dough, but not exactly those. Wonder if that’s a regional thing (I’m in the south)?
Sally says
Hmm, that’s a bummer! You could also use regular frozen bread dough (in a loaf). Pinch off pieces to roll into rounds.
JR says
Do these need to be refrigerated after being made?
Sally says
Yes–thank you. I’ve added that instruction to the post.
Louanne says
I use frozen Rhodes Dinner Rolls. They just seem to have a better taste than regular frozen dinner rolls. Sometimes, when the pepperoni rolls are somewhat cooled, I brush the top with melted butter and sprinkle with Italian seasoning.
Miriam says
What type of bread dough would you recommend if I make my own?
Sally says
I would think any simple bread dough, white or whole wheat, would work. I also wonder if pizza dough might work too. I haven’t tried either with these though, FYI.
Vanessa M says
I’ made these today! Thank you for the great recipe! A few items to note from my experience. First I couldn’t roll the dough without it sticking to the roller so I stretched them by hand going in a circular motion. Worked for me! The other item to note was that the pepperoni should be sliced very thin. Mine was at a 2 in the deli section and should’ve been thinner. They ended up beefier than I thin would be expected and took longer to cook. Thanks for. The recipe! It’s a keeper!!!!
Jennifer says
I found the exact frozen rolls from Kroger, but saw that they have high fructose corn syrup in them. I’m just curious what your thoughts are about that? I like the convenience of the frozen rolls, but a little surprised to find a suggested ingredient for a recipe that has it in it
Sally says
Hi Jennifer–I don’t have the package in front of me but my guess is that it’s a pretty tiny amount of high fructose corn syrup. I haven’t researched the latest on HFCS but my understanding is that it’s not the villain it was made out to be years ago and that there isn’t enough evidence that it acts differently in the body compared to other added sweeteners. Here’s an article from the Mayo Clinic about it: https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/high-fructose-corn-syrup/faq-20058201
Bethany Forsyth says
I just want to say thank you for being so simple and real. I have a friend who is a dietitian and she recommended your website. I’ve never written in but I’m a lurker 🙂 But today, I was stumped for meal plans and I knew your site was the one to check. Thank you again!
Sally says
Thank you so much Bethany for those very kind words. 🙂 Glad you find my site helpful!
Lee says
Simple and great tasting. My wife likes them by following the directions exactly, I make a batch for her , following recipe as written. For me, I sub pepper jack cheese for the mots, I also put a small amount of butter and a dusting of garlic power on top when they first come out of the oven. Thanks for a great recipe.
Sally says
The garlic powder and butter sound like a really yummy addition! Glad you like them.