This easy version of Pepperoni Rolls creates a fluffy, tender roll that is filled with classic favorites – mozzarella cheese and pepperoni. They are the perfect snack or appetizer!
EASY SNACK IN UNDER 30 MINUTES
If you have ever been to West Virginia, you may have seen or tasted Pepperoni Rolls. Or, if you are like me and live in the western half of Virginia (near West Virginia), they’re pretty popular here too (especially the gas station variety – why is gas station food oddly good sometimes?) They are so delicious! The combination of soft, doughy bread, ooey gooey mozzarella cheese, and yummy pepperoni is a classic, right? And my version is so easy to make! We like to serve them up with some marinara sauce for dipping!
FREQUENTLY ASKED QUESTIONS:
These aren’t called pizza rolls, they’re called pepperoni rolls and this is the traditional way of how they are put together. However, they are perfect for dipping into marinara sauce or pizza sauce if you want more of a pizza flavor.
You bet! Of course, they won’t be your standard West Virginia Pepperoni Roll anymore. You can trade these out for any other cheese options or deli meat options. I think a ham and cheese would be another great combination. If you’ve got the kids in the kitchen with you, this would be a fun way to let them build their own roll!
As long as you don’t mind the cheese potentially oozing out of the roll. Too much and it might make a bit of a mess.
Yes definitely! And, these are wonderful to make a big batch of. Make them then wrap them individually in plastic and serve when you’re ready. They’re perfect to pop in a lunchbox (or work lunch) and you and your kiddo can enjoy them for lunch either at room temperature or slightly warmed up. They really are very good even when they aren’t warm.
Any extra pepperoni pizza rolls should be stored in an airtight container. You can keep them at room temperature for a day but I recommend storing them in the fridge for up to a week. They freeze beautifully too. I would individually wrap them then put them into a freezer safe container and they’ll last for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- frozen bread dough – this does need to be thawed out first (just follow the package directions on how to do that.) I think store bought bread dough just makes this whole process easier (and it still tastes like you made it from scratch.) However, you can certainly use a homemade bread dough.
- pepperoni – I just get the regular store-bought pepperoni in the package but you could choose a spicier pepperoni or even the larger deli pepperoni.
- mozzarella cheese – I think this is much easier to put together if you use the deli style slices of mozzarella. It gets a little harder with the shredded but you can certainly use that if it’s all you have. You could even use slices of fresh mozzarella.
- Italian seasoning – I really love the punch of flavor this adds. It’s not absolutely necessary but I always like a little extra seasoning.
- egg and water – this is going to mix together to be an egg wash that gives you that shiny golden brown color on top.
HOW TO MAKE PEPPERONI ROLLS
Preheat the oven to 400°F. Line a large sheet tray with parchment paper, and set aside. Place the thawed bread dough onto a clean work surface. Cut into 8 equal parts.
Flatten out the dough to about 4×4 inch diameter. I just used my hands to flatten and spread it out.
Place 2 slices of pepperoni in the center of each piece of dough.
Add 2 slices of the cut cheese on top.
Sprinkle the cheese with the Italian seasoning.
Fold the two outer edges over the filling, then tightly roll, pinching the seams together until secure. Place seam side down onto the prepared sheet tray. Repeat with the remaining rolls, and place them not touching on the tray.
In a small bowl whisk together the egg and water. Brush the exposed bread dough lightly with the egg wash.
Bake for 10-12 minutes until golden brown. Let cool for about 5 minutes on the tray before serving.
CRAVING MORE RECIPES?
- 16 ounces frozen bread dough, thawed (thaw according to package directions)
- 16 slices pepperoni
- 4 slices mozzarella cheese, cut into 4ths
- ½ teaspoon Italian seasoning
- 1 large egg, well beaten
- splash of water
- Preheat the oven to 400°F. Line a large sheet tray with parchment paper, and set aside.
- Place the thawed bread dough onto a clean work surface. Cut into 8 equal parts.
- Flatten out the dough to about 4×4 inch diameter. I just used my hands to flatten and spread it out.
- Place 2 slices of pepperoni in the center of each piece of dough (note: you can add more if you like.)
- Add 2 slices of the cut cheese on top.
- Sprinkle the cheese with the Italian seasoning (you can add as much or as little as you like).
- Fold the two outer edges over the filling, then tightly roll, pinching the seams together until secure.
- Place seam side down onto the prepared sheet tray. Repeat with the remaining rolls, and place them not touching on the tray.
- In a small bowl whisk together the egg and water. Brush the exposed bread dough lightly with the egg wash.
- Bake for 10-12 minutes until golden brown. Let cool for about 5 minutes on the tray before serving. Serve with pizza or marinara sauce, if you prefer.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- These can really be made with all different kinds of cheese and deli meats.
- A great meal prep option for kids. You can individually wrap in plastic wrap and pop in their lunch. They are great at room temperature or slightly warmed.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.