Pepperoni Pizza Roll Breadsticks (Printable)
Soft, cheesy breadsticks rolled with pepperoni and mozzarella, brushed with butter and sprinkled with 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 Steps:
01 - In a mixing bowl, combine granulated sugar and active dry yeast with warm water. Let stand for 5 minutes until foamy.
02 - Add all-purpose flour, olive oil, and salt to the yeast mixture. Mix and knead for 5 to 7 minutes until the dough becomes smooth and elastic. Cover and allow to rise in a warm environment for 1 hour, or until dough doubles in size.
03 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
04 - On a lightly floured surface, roll the dough into a 10 by 14 inch rectangle.
05 - Distribute shredded mozzarella, sliced pepperoni, dried oregano, and garlic powder evenly across the dough.
06 - Roll up the dough tightly starting from the long edge. Slice into 12 equal pieces.
07 - Transfer slices seam-side down onto 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 rolls are golden brown and cooked through.
09 - Serve warm, accompanied by marinara sauce for dipping if desired.
# Expert Advice:
01 -
- You can sneak in a handful of extras like olives, and no one will notice because they're so cheesy and flavorful.
- This recipe turns ordinary ingredients into a snack that's literally made for sharing with friends or kids hanging around the kitchen.
02 -
- If you try to slice the roll while it’s still sticky, the filling can squish out and make a mess (I’ve done it more than once).
- Letting the dough rise fully is what really gives these breadsticks their soft, pillowy texture—don’t rush this part.
03 -
- A bench scraper makes slicing the dough log easy and clean—far less mess than a serrated knife.
- Bake on a parchment-lined sheet for easy cleanup and evenly browned bottoms every time.