Pepperoni Pizza Roll Breadsticks (Printable)
Savory rolled breadsticks packed with pepperoni and melted mozzarella for a fun pizza twist.
# What goes in:
→ 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 oven to 400°F. Line a baking sheet with parchment paper.
02 - Lightly dust work surface with flour. Roll pizza dough into a 10x14-inch rectangle.
03 - Sprinkle mozzarella and Parmesan evenly over dough, leaving a 1/2-inch border. Layer pepperoni slices on top of cheese.
04 - Starting from the long edge, roll dough tightly into a log. Pinch seam to seal.
05 - Using a sharp knife, cut the log into 8 equal pieces.
06 - Place each piece cut side up on prepared baking sheet with space between them.
07 - Mix melted butter, garlic powder, and Italian seasoning in a small bowl. Brush generously over tops and sides of rolls.
08 - Bake for 16 to 20 minutes until golden brown and cheese is bubbling.
09 - Remove from oven and sprinkle with parsley. Serve warm with marinara sauce for dipping.
# Expert Advice:
01 -
- The way the cheese stretches when you pull one apart is genuinely addictive
- They come together faster than ordering delivery and disappear just as quickly
02 -
- Leaving that half-inch border when layering cheese is what keeps the log sealed and prevents a cheesy blowout in the oven
- Cutting with a serrated knife or dental floss gives cleaner slices than a straight chef knife pressing down on soft filled dough
03 -
- A light sprinkle of red pepper flakes inside the filling turns these from good to can-not-stop-eating-them
- Let the rolled log chill in the fridge for ten minutes before slicing and you will get much cleaner, neater pieces