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.Â
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
- 6 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
10-Minute Peanut Butter Quinoa Bars [No-Bake + Gluten-Free!]
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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)?
Hmm, that’s a bummer! You could also use regular frozen bread dough (in a loaf). Pinch off pieces to roll into rounds.
I used to make bread from scratch living in WV! But now on the coast of NC, I cheat !
Frozen bread! If dinner rolls, just thaw then stuff , let them rise again and bake 15-20 minutes. OR use the loves, 10-12 rolls a loave! Thaw, make rolls, let them rise and bake at 350 for 20-30 minutes!!
I always have to search but I find in them mostly in the tall frozen food freezers. Ask for them, they have them.
I use Rhodes whole loaves and just cut them down. They are excellent.
Do these need to be refrigerated after being made?
Yes–thank you. I’ve added that instruction to the post.
Can these rolls be made a day ahead, refrigerated, and then baked just before serving the following day?
Hi Patty–I haven’t tried that, and I’m wondering if the dough might continue to rise a bit in the fridge, but I think overall it should work. Keep me posted if you try it!
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.
What type of bread dough would you recommend if I make my own?
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.
I tried with a homemade pizza dough and it was delicious. Highly recommended.
What about the can rolls canthey be used?
Yes, I think that would work.
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!!!!
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
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
I make pepperoni rolls all the time and I thought I’d look for a new recipe. I came across Sally’s personal pepperoni rolls and gave it a try! The parmesan egg was new to me but I tried it and I did use finely shredded mozzarella cheese because I didn’t have sliced. I also used my thawed Rhodes bread dough since I didn’t have the frozen dough balls. My Roni rolls just came out of the oven and they are delicious! Thank you Sally for your recipe, I’m trying to figure out now how to print it off to save!
Hi Wendy–So glad you like them! There should be a big pink PRINT button below the rating, at the top of the recipe card.
Oh, and I forgot to mention that I sprinkled the tops with garlic salt coarse ground with parsley before I bake them and they were awesome!
That sounds like a GREAT addition!
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!
Thank you so much Bethany for those very kind words. 🙂 Glad you find my site helpful!
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.
The garlic powder and butter sound like a really yummy addition! Glad you like them.
What can I use in place of egg I’m vegan
You can omit the egg–it just gives it a bit of richness.
Does the dough need to have any time to rise, since it’s yeast dough?
Hi Bella–follow the package instructions on the rolls you buys. For the ones I have, you defrost them and let them rise, then punch down and roll out.
Excellent idea with the egg, My rolls often will open up, but not this time around. Thanks!
Also – Curious as to what Pizza Sauce you and others use for dipping?
Thanks again…
Hi Zaq–sometimes I buy a jarred variety such as Delallo, sometimes I make my own. Here’s the recipe: https://www.realmomnutrition.com/recipe-easy-homemade-pizza-sauce/
Wouldn’t that be 6 slices of cheese, each cut into 4 squares, if you need 2 squares for each of the 12 rolls?
Yes! *facepalm* I’ve corrected the recipe. Thank you for pointing out that error!