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pepperoni rolls

Pepperoni Rolls

Servings 2 dozen


  • 2 1/2 cups warm (not hot) water
  • 1 Tablespoon (or one packet) of yeast
  • 1/3 cup sugar
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons salt
  • 5 1/2 cups white unbleached all purpose flour
  • 16 ounces shredded Mozzarella cheese
  • 15 ounces sliced pepperoni


  • Put water, yeast, sugar, oil and salt in a large bowl, and let set for 5-10 minutes so the yeast gets activated.
  • Then add 5 1/2 cups of white flour.
  • Stir everything together with a spoon, and if it’s still kinda wet, add 1/2 cup more flour.
  • Then use your hands to mix the dough. If it’s still sticky, add 1/4 cup of flour until you have a slightly “dry” dough.
  • Knead for a couple of minutes, and then form into a ball. Pour a tablespoon of oil into the bowl, and use the dough to oil the sides of the bowl.
  • Cover with a clean dish towel, and put in a warm non drafty spot, and let raise for 1 1/2 hours.
  • Portion out your dough by dividing it in half, and then each half into halves. Each quarter will make 6 rolls. Each dough ball should be about the size of a large egg.
  • One at a time flatten your dough balls into a rectangle shape about 4 x 6 inches. Pile on your pepperoni and cheese. I use around 1/4 c cheese and 6 or 7 slices of pepperoni.
  • Fold like a burrito, long sides in and crimp together, then fold the short sides over and crimp. Place seam side down on greased cookie sheet.
  • Let raise again for around 30 to 40 minutes, then bake in a preheated 400 degree oven for 20 to 25 minutes till golden. Brush with melted butter.


This recipe makes approximately 2 dozen pizza rolls . If you like serve them with marinara sauce or pasta sauce for dipping.