Pepperoni Pizza Roll Breadsticks (Printable)
Cheesy, golden breadsticks filled with pepperoni and mozzarella, perfect for dunking in marinara.
# What You'll Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 2 1/4 teaspoons active dry yeast
03 - 1 teaspoon granulated sugar
04 - 3/4 cup warm water (about 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, for dipping)
# How to Make It:
01 - In a mixing bowl, dissolve granulated sugar and active dry yeast in warm water. Let the mixture stand for 5 minutes until the surface becomes bubbly.
02 - Add all-purpose flour, olive oil, and salt to the yeast mixture. Mix until a dough forms, then knead by hand or with a dough hook for 5 to 7 minutes until smooth and elastic. Cover and allow to rise in a warm place for 1 hour or until the dough has doubled in size.
03 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
04 - On a lightly floured surface, roll the risen dough into a rectangle approximately 10 by 14 inches.
05 - Evenly distribute shredded mozzarella, sliced pepperoni, dried oregano, and garlic powder over the surface of the dough.
06 - Starting from the long edge, roll the dough into a tight log. Slice the log crosswise into 12 even pieces.
07 - Transfer the rolls seam-side down onto the prepared baking sheet. Brush tops with melted butter and sprinkle with grated Parmesan cheese.
08 - Bake in the preheated oven for 18 to 20 minutes, or until the breadsticks are golden and baked through.
09 - Serve warm. Present with marinara sauce on the side for dipping, if desired.
# Expert Tips:
01 -
- When you slice the finished rolls, all the melty cheese stays right in place—no pizza night mess.
- It’s ridiculously easy to make and instantly turns a regular gathering into something memorable.
02 -
- Skipping the butter-parmesan step once gave me disappointingly pale, bland rolls—don’t do it.
- Letting the dough rise fully makes the breadsticks pillowy and irresistible, so be patient.
03 -
- Use parchment paper—clean-up is so much easier and nothing sticks.
- Always let the dough rise in a cozy spot; even a slightly chilly kitchen means denser rolls.