Pepperoni Pizza Roll Breadsticks (Print Version)
Soft, cheesy breadsticks rolled with pepperoni and melted mozzarella; brushed with butter and Parmesan.
# 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 (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 Cook:
01 - Combine sugar and active dry yeast with warm water in a mixing bowl. Allow to rest for 5 minutes until the mixture becomes frothy.
02 - Incorporate all-purpose flour, olive oil, and salt into the yeast mixture. Mix and knead for 5 to 7 minutes to achieve a smooth texture. Cover the dough and leave to rise 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 for easy release.
04 - Transfer dough onto a lightly floured surface and roll into a 10x14-inch rectangle.
05 - Evenly distribute mozzarella cheese, sliced pepperoni, dried oregano, and garlic powder over the surface of the dough.
06 - Starting at the longer edge, tightly roll up the dough into a log. Slice the log into 12 even pieces.
07 - Place the rolls seam-side down on the prepared baking sheet. Brush each roll with melted butter and sprinkle with grated Parmesan cheese.
08 - Bake for 18 to 20 minutes, or until breadsticks are golden and thoroughly cooked.
09 - Serve warm, accompanied by marinara sauce for dipping if desired.
# Expert Advice:
01 -
- The swirled layers almost guarantee cheese pulls with every bite—my favorite kitchen magic trick.
- They’re easy enough to make on a whim, but impressive enough for sharing at gatherings big or small.
02 -
- Rushing the dough rise makes for dense breadsticks—waiting really is worth it for pillowy texture.
- Layering cheese and pepperoni all the way to the edge looks tempting, but leave a tiny gap so nothing oozes out while baking.
03 -
- If the dough feels sticky, dust your hands and rolling pin with just a little extra flour.
- Letting the rolls cool slightly before serving helps keep the cheese fillings in place (if you can wait).