Pepperoni Pizza Roll Breadsticks (Printable)
Golden, cheesy breadsticks filled with pepperoni and melted mozzarella—ideal for dipping and sharing.
# What You'll 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 (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)
# Directions:
01 - In a mixing bowl, dissolve granulated sugar and active dry yeast in warm water. Let stand for 5 minutes until the mixture becomes bubbly.
02 - Incorporate all-purpose flour, olive oil, and salt. Mix and knead by hand or machine for 5 to 7 minutes until smooth and elastic. Cover and let rest in a warm environment for 1 hour, or until doubled in size.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
04 - On a lightly floured surface, roll out the dough into a 10x14-inch rectangle.
05 - Evenly distribute shredded mozzarella, sliced pepperoni, dried oregano, and garlic powder across the rolled dough.
06 - Starting from the long end, roll the dough tightly into a log. Slice evenly into 12 pieces.
07 - Transfer rolls, seam side down, onto the prepared baking sheet. Brush with melted butter and sprinkle with grated Parmesan cheese.
08 - Bake in the preheated oven for 18 to 20 minutes, until golden brown and cooked through.
09 - Serve warm with marinara sauce for dipping, if desired.
# Expert Hints:
01 -
- You get the satisfaction of fresh homemade bread with all the flavors of your favorite pepperoni pizza spiraled inside.
- Every single breadstick pulls apart with gooey cheese and a crunchy Parmesan top—no pizza cutter needed.
02 -
- I once rushed the dough rise and ended up with flat, dense breadsticks—give them the full hour if you can.
- Slicing the dough with a sharp knife or even floss made for clean spirals that bake up prettier and more evenly.
03 -
- Double the batch if you have a crowd; they vanish quickly, and leftovers reheat perfectly for lunch.
- Sneak a little fresh basil or chili flakes into the filling just before rolling for next-level flavor.