Pepperoni Pizza Roll Breadsticks (Print Version)

Savory breadsticks rolled with pepperoni and melted mozzarella for a fun pizza-inspired twist.

# 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

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Lightly dust a work surface with flour. Roll the pizza dough into a 10x14-inch rectangle.
03 - Sprinkle mozzarella and Parmesan cheeses evenly over the dough, leaving a 1/2-inch border. Layer pepperoni slices on top of the cheese.
04 - Starting from the long edge, roll the dough up tightly into a log. Pinch the seam 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 apart.
07 - In a small bowl, mix melted butter, garlic powder, and Italian seasoning. Brush generously over the tops and sides of the rolls.
08 - Bake for 16 to 20 minutes, until golden brown and cheese is bubbling.
09 - Remove from oven and sprinkle with fresh parsley. Serve warm with marinara sauce for dipping.

# Expert Advice:

01 -
  • They deliver every bit of pizza satisfaction in a handheld, no plate required format
  • The buttery garlic topping makes them smell like they came from a real Italian bakery
  • They come together in under 40 minutes with almost zero prep stress
02 -
  • Leaving that half inch border is not optional because cheese on the edge will ooze out and burn on the pan
  • Letting the rolls sit for even two minutes before slicing them open saves your tongue from molten cheese burns
03 -
  • Pat the pepperoni slices with a paper towel first to remove excess oil and prevent soggy centers
  • Sprinkle a tiny bit of cornmeal on the parchment paper for an authentic pizzeria bottom crust

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