Pepperoni Pizza Roll Breadsticks (Printable Version)
Soft, cheesy breadsticks layered with pepperoni and mozzarella, baked until golden and served with marinara.
# 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 Make It:
01 - In a mixing bowl, dissolve granulated sugar and active dry yeast in warm water. Allow the mixture to stand for 5 minutes until foamy.
02 - Add all-purpose flour, olive oil, and salt to the yeast mixture. Mix until the dough forms, then knead on a floured surface for 5 to 7 minutes until smooth and elastic. Cover and let rise in a warm location for 1 hour until doubled in size.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
04 - Roll the dough out on a floured surface into a 10 by 14-inch rectangle. Evenly scatter shredded mozzarella cheese, sliced pepperoni, dried oregano, and garlic powder across the surface.
05 - Starting along the long edge, tightly roll up the dough into a log. Slice crosswise into 12 equal pieces.
06 - Arrange each roll, seam-side down, on the prepared baking sheet. Brush each with melted butter and generously sprinkle with grated Parmesan cheese.
07 - Bake for 18 to 20 minutes until breadsticks are golden brown and cooked through.
08 - Serve warm with marinara sauce for dipping if desired.
# Expert Advice:
01 -
- You get stretchy, cheesy pizza joy in every bite, and there’s no rule against seconds.
- Each swirl grabs bits of pepperoni, cheese, and buttery Parmesan—it’s everything you crave in a pizza, made for sharing.
02 -
- Trying to roll warm dough always leads to sticky chaos—let it cool and rest so it’s easier to shape.
- The first time I used pre-shredded cheese, the breadsticks weren’t as gooey—grating it yourself is the secret to that dreamy stretch.
03 -
- Knead the dough an extra minute if it still feels sticky—smooth dough is easier to roll and rise high.
- Always let the baked rolls rest five minutes for the cheese to settle and stay inside the bread.