Pepperoni Pizza Roll Breadsticks (Printable)
Cheesy breadsticks stuffed with pepperoni and mozzarella, rolled up for a fun pizza twist.
# Ingredient List:
→ Dough
01 - 1 lb refrigerated pizza dough, store-bought or homemade
02 - All-purpose flour, for dusting work surface
→ Filling
03 - 20 slices pepperoni
04 - 1 cup shredded mozzarella cheese
05 - 1/4 cup grated Parmesan cheese
→ Topping
06 - 2 tbsp unsalted butter, melted
07 - 1/2 tsp garlic powder
08 - 1 tsp Italian seasoning
09 - 2 tbsp chopped fresh parsley
→ For Serving
10 - 1 cup marinara sauce, warmed
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Lightly dust a clean work surface with flour. Roll the pizza dough into a rectangle roughly 10x14 inches.
03 - Distribute mozzarella and Parmesan cheeses evenly over the dough, leaving a 1/2-inch border around the edges. Arrange pepperoni slices in an even layer on top of the cheese.
04 - Starting from one long edge, roll the dough up tightly into a log. Pinch the seam firmly to seal.
05 - Using a sharp knife, cut the log into 8 equal pieces.
06 - Place each piece cut side up on the prepared baking sheet, leaving space between them for even baking.
07 - Combine the melted butter, garlic powder, and Italian seasoning in a small bowl. Brush the mixture generously over the tops and sides of each roll.
08 - Bake for 16 to 20 minutes until the tops are golden brown and the cheese is bubbling.
09 - Remove from the oven and sprinkle with fresh parsley. Serve warm with marinara sauce for dipping.
# Expert Tips:
01 -
- The cheese pulls are ridiculous and everyone at the table will fight over the end pieces
- They come together faster than delivery and taste way better than anything in a cardboard box
02 -
- Leaving a border when you layer the filling is not optional, it is the only thing keeping your rolls from bursting open and leaking cheese everywhere
- Cutting with a dull knife will crush the roll flat, so take a moment to use your sharpest one or a serrated blade
03 -
- Let the rolled log rest in the fridge for ten minutes before slicing and the cuts come out clean every time
- Toss a pinch of red pepper flakes into the butter mixture if you want a slow heat that sneaks up after the first bite