Name: Cheesy Pepperoni Rolls with Pizza Dough Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 lb pizza dough; 3 ½ cups “00” flour; 2 tablespoons olive oil; 1 teaspoon kosher salt; 2 ¼ teaspoons yeast; 6 oz package of pepperoni; 8 oz fontina cheese (sliced); ½ lb sharp provolone cheese (sliced from the deli counter if available); 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 sprinkling); Marinara dipping sauce (recipe or store-bought)

There’s something incredibly satisfying about biting into warm, bubbling pockets of melted cheese and spicy pepperoni wrapped in soft, golden dough. This Cheesy Pepperoni Rolls with Pizza Dough Recipe is exactly that – a little slice of pizza joy you can hold in your hand, perfect for any occasion that calls for a comforting, shareable snack.

Several golden-brown rolled pockets sit closely together on a white plate with a small white bowl of red dipping sauce in the corner. Each pocket has a textured crust sprinkled with herbs and baked crumbs, showing a light, flaky surface. One pocket is slightly open, revealing a layer of reddish pepperoni and a thin layer of pale melted cheese wrapped by the soft dough. The scene rests on a white marbled surface, giving the image a fresh and clean look. 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

From the first time I rolled these up in my kitchen, I knew they’d become a staple in my recipe box. They’re easy to make, packed with flavor, and way more fun than your usual sandwich or snack. Seriously, once you make these cheesy pepperoni rolls, you’ll want to whip them up again and again.

Ultimate comfort food: Gooey cheese and spicy pepperoni enclosed in soft pizza dough just hits that comfort spot perfectly.
Simple ingredients: Uses basic pantry staples plus a little love to create something spectacular.
Perfect for sharing: These rolls are great for parties, kids’ lunches, or a cozy movie night snack.
Customizable: Easy to tweak with your favorite cheeses or add-ins for your unique twist.

Ingredients & Why They Work

Each ingredient in this Cheesy Pepperoni Rolls with Pizza Dough Recipe plays a specific role in creating that perfect harmony of texture and flavor. Here's the scoop on why I’ve chosen these and a few handy tips for picking the best versions.

Flat lay of a smooth ball of fresh pizza dough, a small mound of fine “00” flour, a small white bowl filled with golden olive oil, a small white bowl holding coarse kosher salt, a small white bowl with dry yeast granules, a neat stack of round pepperoni slices, thin slices of creamy fontina cheese arranged in a fan, thin slices of sharp provolone cheese laid out simply, a small white bowl with dried oregano leaves, a small white bowl containing garlic powder, a clean whole brown egg, a small white bowl with water, a small white bowl of finely grated parmesan cheese, and a small white bowl of mixed Italian seasoning—all 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:The foundation of these rolls—soft, stretchy, and perfect for wrapping up all those delicious fillings.
“00” flour:This finely milled flour helps create a tender, slightly crisp crust, ideal for pizza dough and rolls alike.
Olive oil:Adds moisture and a subtle fruitiness that balances the richness of the cheese and pepperoni.
Kosher salt:Essential for seasoning the dough and enhancing the savory flavors inside.
Yeast:The magic that makes the dough rise and gives these rolls their airy texture.
Pepperoni:Spicy, slightly smoky, and perfectly salty—pepperoni is the star protein here.
Fontina cheese:Melts beautifully, creamy with a mild nuttiness that complements provolone perfectly.
Sharp provolone:Gives a richer, sharper cheese bite that contrasts with the fontina’s creaminess.
Oregano & garlic powder:Classic pizza seasonings that bring that signature Italian flavor punch.
Egg & water (egg wash):Creates a golden, glossy finish on top and helps toppings stick.
Parmesan cheese:Sprinkled on top for a salty, crispy crust finish.
Italian seasoning:Additional herb flavor for the top, perfect for aroma and visual appeal.
Marinara dipping sauce:Because what’s a cheesy pepperoni roll without a delicious tomato dip alongside?

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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 the best parts about this Cheesy Pepperoni Rolls with Pizza Dough Recipe is how easy it is to switch things up depending on what you have in your fridge or what flavors you prefer. I like to keep the base classic, but trust me—don’t be afraid to get creative!

Variation: Once, I swapped the provolone for mozzarella and added a handful of fresh basil leaves inside before baking—it was a total hit for a summer twist.

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

The image shows six golden baked rolls placed on a white tray. Each roll has a light brown crust sprinkled with black pepper and grated cheese, giving a speckled texture on top. The rolls are unevenly shaped, some rounder and others longer, with slightly crispy edges where melted cheese has browned and spread out. The tray sits on a white marbled surface, showing subtle patterns and light shadows around the edges of the rolls. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Dough

If you’re making your own pizza dough, follow your favorite recipe until it’s risen and ready. If you’re using store-bought dough (which I sometimes do for convenience), let it come to room temperature for about 20 to 30 minutes before handling—it’ll be much easier to roll and stretch that way.

Step 2: Form Dough Balls and Roll Out

Divide your dough into eight 2-ounce balls. I find this size perfect—not too big, not too small. Roll each ball gently into about a 6” by 6” square on a lightly floured surface. Don’t worry about making perfect squares; these little imperfections give your rolls character.

Step 3: Layer Your Fillings

Start by layering about 1 ounce of fontina cheese and a few slices of provolone right down the center of each dough square, leaving about a half-inch border free of filling on the edges. Next, sprinkle a pinch of oregano and garlic powder over the cheese—I love this little kick of flavor. Finally, pile on 8 to 10 slices of pepperoni. The layering ensures each bite is bursting with cheesy, spicy goodness.

Step 4: Roll and Seal

Pick a long side and start rolling the dough around the filling, tucking as you go to keep everything snug inside. When you reach the end, pinch the seam closed really well to prevent cheese from oozing out during baking. Place each roll seam-side down on a baking sheet lined with parchment paper. This little step helps keep your rolls intact and super cute when they bake up.

Step 5: Egg Wash and Toppings

Whisk together one large egg and a teaspoon of water to make an egg wash. Brush this over the tops of your pepperoni rolls generously. Then sprinkle with parmesan cheese and a pinch of Italian seasoning for that irresistible golden crust and a burst of herb flavor.

Step 6: Bake Until Golden

Bake in a preheated 425°F oven for about 15 minutes. You’re looking for a golden brown, slightly crispy exterior. Don’t be surprised if some cheese sneaks out the sides—it only makes the rolls more delicious!

Top Tip

From making this Cheesy Pepperoni Rolls with Pizza Dough Recipe dozens of times, I’ve learned a few tricks to make yours come out perfectly every single time.

Room Temperature Dough: Letting the dough rest at room temp makes it pliable and much easier to roll without tearing.
Pinch That Seam: Be generous pinching the edges closed to keep filling locked inside and avoid leaks.
Don’t Skip the Egg Wash: It gives your rolls that stunning golden shine and helps toppings stick.
Watch Your Bake Time: Ovens can vary, so start checking at 12 minutes to avoid over-browning or drying out.

How to Serve Cheesy Pepperoni Rolls with Pizza Dough Recipe

cheesy pepperoni rolls - Serving Suggestion

Garnishes

I like to sprinkle freshly chopped parsley or basil on top before serving to add a pop of color and freshness. A light drizzle of high-quality olive oil also never hurts for that extra touch of richness.

Side Dishes

Pair your pepperoni rolls with a simple green salad tossed in vinaigrette or some crunchy garlic roasted broccoli. For dipping, marinara sauce is a must-have—it’s like the perfect finishing kiss to every cheesy, spicy bite.

Creative Ways to Present

For parties, I like arranging these rolls in a circular pattern on a large platter with ramekins of marinara sauce in the center. You could also slice them into mini bites for a fun appetizer platter, making it easy for everyone to grab one without utensils.

Make Ahead and Storage

Storing Leftovers

Store leftover pepperoni rolls in an airtight container in the fridge for up to 4 days. To keep the dough from getting soggy, place parchment paper between layers if stacking them.

Freezing

I often freeze these before baking—wrap each roll individually in plastic wrap and freeze in a zip-top bag. When ready to bake, thaw overnight in the fridge, then bake as instructed. This is a game changer for busy weeknights or impromptu guests.

Reheating

To reheat, I pop them in a 350°F oven for about 8–10 minutes until warmed through and the crust crisps back up. Avoid microwaving to keep that lovely texture intact.

Frequently Asked Questions:

Can I use store-bought pizza dough for this recipe?

Absolutely! Using store-bought dough is a great shortcut. Just make sure to let it sit at room temperature before working with it, so it becomes easier to roll out and shape your rolls.

What type of cheese works best in these pepperoni rolls?

Fontina and sharp provolone provide a nice balance of meltiness and flavor. If you don’t have these, mozzarella and cheddar can work as substitutes. Avoid cheeses that don’t melt well or have too strong a flavor that might overpower the pepperoni.

Can I make these rolls ahead of time?

Yes! You can assemble the rolls, then refrigerate them covered for a few hours before baking. For longer storage, freeze them unbaked and bake from frozen, adjusting time accordingly. This makes for an easy, ready-to-go snack or meal.

What’s the best way to reheat leftover pepperoni rolls?

Reheat in a conventional oven at 350°F for about 8–10 minutes to refresh the crust and warm the filling. Avoid microwaving to prevent sogginess and maintain a crispy exterior.

Final Thoughts

This Cheesy Pepperoni Rolls with Pizza Dough Recipe holds a special place in my kitchen repertoire. It’s one of those recipes that feels like a hug when you eat it—warm, comforting, and full of flavor. I hope you find joy crafting these little pockets of deliciousness as much as I do, whether it’s for a quick snack, a fun dinner, or sharing with friends. Give them a try—you won’t regret it!