Pepperoni Pizza Roll Breadsticks (Print View)
Soft, cheesy rolls filled with pepperoni and mozzarella, brushed with butter and Parmesan for a golden finish.
# What You Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) active dry yeast
03 - 1 teaspoon granulated sugar
04 - 3/4 cup warm water (approximately 110°F)
05 - 2 tablespoons olive oil
06 - 1 teaspoon salt
→ Filling
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup sliced pepperoni
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon garlic powder
→ Topping
11 - 2 tablespoons melted butter
12 - 1/4 cup grated Parmesan cheese
→ For Serving
13 - 1 cup marinara sauce (optional)
# How-To Steps:
01 - Combine the sugar and active dry yeast with the warm water in a mixing bowl. Allow the mixture to sit for 5 minutes or until foamy.
02 - Add all-purpose flour, olive oil, and salt to the bowl. Mix until combined, then knead for 5 to 7 minutes by hand or mixer until a smooth, elastic dough forms. Cover and let rise in a warm place for 1 hour until the dough has doubled in size.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
04 - Transfer the risen dough to a lightly floured surface. Roll it into a 10 by 14-inch rectangle using a rolling pin.
05 - Sprinkle shredded mozzarella evenly over the dough. Top with sliced pepperoni, dried oregano, and garlic powder to distribute flavors evenly.
06 - Starting from the long edge, tightly roll the dough into a log. Slice the roll into 12 equal pieces using a sharp knife.
07 - Arrange the dough slices seam-side down on the prepared baking sheet. Brush the tops with melted butter and sprinkle with grated Parmesan cheese.
08 - Bake for 18 to 20 minutes, or until the breadsticks are golden brown and cooked through.
09 - Serve the pepperoni breadsticks warm, accompanied by marinara sauce for dipping if desired.
# Expert Hints:
01 -
- There's gooey cheese tucked inside every spiral, so no one fights for the middle piece.
- You can mix, roll, and bake in under an hour, which makes them perfect for spontaneous hangouts.
02 -
- If you rush the yeast or use water that’s too hot, the dough stays flat and dense.
- Letting the rolls cool just five minutes on the pan prevents molten cheese from escaping everywhere.
03 -
- Knead the dough for a full five minutes, just until it feels elastic, for that bakery-soft texture.
- A pizza cutter makes slicing the log quick and neat so you get clean swirls every time.