Pepperoni Pizza Roll Breadsticks (Printable)
Savory rolled breadsticks loaded with pepperoni and melted mozzarella for a fun pizza-inspired snack.
# What You Need:
→ Dough
01 - 1 lb refrigerated pizza dough, store-bought or homemade
02 - All-purpose flour, for dusting
→ 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
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Lightly dust a clean work surface with flour. Roll the pizza dough into a 10x14-inch rectangle.
03 - Spread mozzarella and Parmesan cheeses evenly over the dough, leaving a 1/2-inch border. Arrange pepperoni slices on top of the cheese layer.
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, spacing them evenly apart.
07 - Combine 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 bubbly.
09 - Remove from the oven and sprinkle with chopped parsley. Serve warm with marinara sauce for dipping.
# Expert Suggestions:
01 -
- The cheese pulls are ridiculous and you will absolutely burn your tongue because you cannot wait
- They look impressive but take under 40 minutes from start to finish
02 -
- If you skip the parchment paper you will spend twenty minutes charring baked-on cheese off your baking sheet
- Letting the dough rest for five minutes after unrolling it makes the rolling step way less frustrating
03 -
- Press the pepperoni gently between paper towels before layering to remove excess oil
- Score the top of each roll with a small X before baking if you want the cheese to peek through dramatically