Pepperoni Rolls (Printer-Friendly Version)
# What You'll Need:
→ Base
01 -
One batch of your favorite pizza dough, homemade style
02 -
2 teaspoons of olive oil
→ Filling
03 -
About two-thirds of a cup of your go-to pizza sauce, whether you buy it or whip it up
04 -
Add some ground basil or Italian herbs, based on what you like
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A sprinkle of garlic powder to taste
06 -
One cup of mozzarella, shredded and ready to go
07 -
60-65 slices of pepperoni, depending on how meaty you want it
→ Optional Toppings
08 -
Half a cup of yellow cornmeal
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A little extra mozzarella for added cheesiness
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A few fresh basil leaves
# Method:
01 -
Get your pizza dough ready, then press it down to let the air out. Split it into two pieces and roll each out into a rectangular shape, around 10x12 inches. Use some flour to stop it from sticking.
02 -
Rub a teaspoon of olive oil on each of the rectangles. Make some little indentations with your fingers so bubbles don’t form. Spread about a third of a cup of pizza sauce over each one. Sprinkle with garlic powder and some Italian seasoning. Scatter half a cup of shredded mozzarella on top of each sheet, then layer the pepperoni slices.
03 -
Roll each rectangle tightly into a log shape. Place them seam down on a tray and put them in the fridge uncovered for 20 minutes or longer. This helps them hold their shape when you slice them.
04 -
Set your oven to 400°F (204°C) to preheat. Slice each log into pieces about an inch thick—you should get 12 per log. For extra flair, dip the bottom of each roll in some cornmeal if you want. Arrange them on baking sheets lined with parchment or silicone mats. Toss on a little extra cheese if you’re feeling fancy. Cook for 15 to 20 minutes until golden.
# Cook's Tips:
01 -
You can make these ahead by rolling the dough up and leaving it in the fridge for up to a day.
02 -
They freeze great too—keep them up to 3 months.
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Muffin tins or a 9x13-inch pan can work if you want a different shape.
04 -
Only want a few? Just make half a batch for 12 rolls.