Name: Cheesy Pepperoni Rolls with Pizza Dough Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 lb pizza dough; 3 ½ cups “00” flour; 2 tablespoons olive oil; 1 teaspoon kosher salt; 2 ¼ teaspoons yeast; 6 oz package of pepperoni; 8 oz fontina cheese (sliced); ½ lb sharp provolone cheese (sliced from the deli counter if available); 1 teaspoon oregano (divided; plus more for topping); 1 teaspoon garlic powder (divided; plus more for topping); 1 large egg; 1 teaspoon water; 2 tablespoons parmesan cheese; Italian seasoning (for sprinkling); Recipe for marinara dipping sauce (optional)

There’s something irresistibly comforting about a warm, cheesy roll packed with spicy pepperoni. This Cheesy Pepperoni Rolls with Pizza Dough Recipe is exactly that—a gooey, savory treat that brings pizza night vibes in every bite. Trust me, once you try this, it will quickly become your go-to snack or quick dinner.

Several golden-brown rolled pockets sit closely together on a white plate with a small white bowl of red dipping sauce in the corner. Each pocket has a textured crust sprinkled with herbs and baked crumbs, showing a light, flaky surface. One pocket is slightly open, revealing a layer of reddish pepperoni and a thin layer of pale melted cheese wrapped by the soft dough. The scene rests on a white marbled surface, giving the image a fresh and clean look. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Pepperoni Rolls with Pizza Dough Recipe
Top Tip
How to Serve Cheesy Pepperoni Rolls with Pizza Dough Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Pepperoni Rolls with Pizza Dough Recipe

Why You'll Love This Recipe

I still remember the first time I pulled these golden, cheesy pepperoni rolls out of the oven — the aroma alone had everyone hovering by the kitchen. It’s such a simple idea but the combination of soft dough, rich cheeses, and that perfect pepperoni spice hits all the right notes.

Effortless comfort food: This recipe transforms basic pizza dough into something special and satisfying.
Flexible and customizable: You can switch up cheeses, add herbs, or even sneak in veggies to your liking.
Perfect for any occasion: Whether it’s a family snack, party appetizer, or quick dinner, these rolls deliver.
Fun to make and eat: Rolling the dough is almost meditative, and the end result is a warm, cheesy reward.

Ingredients & Why They Work

Each ingredient here plays a starring role that adds texture, flavor, or that irresistible aroma. The blend of two cheeses with spicy pepperoni wrapped in tender pizza dough makes for a harmonious bite every time. Don’t skimp on the cheese quality or the seasoning—it’s what truly elevates this recipe.

Flat lay of a smooth ball of fresh pizza dough, a small mound of fine “00” flour, a small white bowl filled with golden olive oil, a small white bowl holding coarse kosher salt, a small white bowl with dry yeast granules, a neat stack of round pepperoni slices, thin slices of creamy fontina cheese arranged in a fan, thin slices of sharp provolone cheese laid out simply, a small white bowl with dried oregano leaves, a small white bowl containing garlic powder, a clean whole brown egg, a small white bowl with water, a small white bowl of finely grated parmesan cheese, and a small white bowl of mixed Italian seasoning—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pizza dough: Whether homemade or store-bought, this soft dough is the perfect vessel to hold all the cheesy, pepperoni goodness.
“00” flour: Adds a silky, tender texture to the dough if you’re making it from scratch.
Olive oil: Keeps the dough moist and adds a subtle richness.
Kosher salt: Essential for balanced flavor in the dough.
Yeast: Gives that lovely rise and airy texture everyone loves.
Pepperoni: Spicy, salty, and slightly greasy—this is the heart of the rolls.
Fontina cheese: Melt-in-your-mouth creaminess that pairs beautifully with pepperoni.
Sharp provolone: Offers a bold flavor contrast and helps with stretchiness.
Oregano and garlic powder: Classic pizza seasonings that amp up the savory depth.
Egg and water for wash: Creates that glossy, golden crust.
Parmesan cheese and Italian seasoning: The perfect finishing touch for flavor and crunch on top.
Marinara dipping sauce: A tangy companion that takes these rolls from great to unforgettable.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on my mood or what’s in the fridge. You can easily swap or add ingredients to match your preferences and still get fantastic results.

Variation: One of my favorite twists is adding some fresh basil or a sprinkle of red pepper flakes inside for a bit more heat and fresh flavor. It’s a delicious surprise in every bite.
Gluten-free option: I’ve had luck using a sturdy gluten-free pizza dough for these rolls; just be gentle when rolling to avoid tears.
Veggie additions: Feel free to add sautéed mushrooms, bell peppers, or olives inside if you want to sneak in some veggies.
Cheese swaps: If you can’t find fontina, mozzarella or gouda also make excellent melty alternatives.

Step-by-Step: How I Make Cheesy Pepperoni Rolls with Pizza Dough Recipe

The image shows six golden baked rolls placed on a white tray. Each roll has a light brown crust sprinkled with black pepper and grated cheese, giving a speckled texture on top. The rolls are unevenly shaped, some rounder and others longer, with slightly crispy edges where melted cheese has browned and spread out. The tray sits on a white marbled surface, showing subtle patterns and light shadows around the edges of the rolls. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Dough and Oven

If you’re making your own pizza dough, follow your favorite recipe and let it rise until puffy. If you’re using store-bought dough, just let it sit on the counter for 20-30 minutes to reach room temperature—this makes rolling way easier and ensures a light texture. Meanwhile, preheat your oven to a toasty 425 degrees Fahrenheit so it’s ready to bake your rolls to golden perfection.

Step 2: Shape and Fill Your Rolls

Divide the dough into eight equal balls—about two ounces each works great. Roll each ball into roughly a 6”x6” square. Lay down about an ounce of fontina cheese, then a couple of slices of sharp provolone, right down the center, leaving about half an inch of border all around. Sprinkle a tiny bit of oregano and garlic powder over the cheese—it really makes the flavors pop. Next, add 8 to 10 slices of pepperoni over the cheese layer.

Step 3: Roll and Seal

Pick one side of your dough square and start rolling it over the filling, carefully tucking the cheese and pepperoni as you go to keep everything inside. When you get to the other edge, pinch the dough tightly closed to seal in all that cheesy goodness. Place each roll seam-side down on a parchment-lined baking sheet—this helps keep them sealed while baking.

Step 4: Egg Wash and Toppings

Whisk together one large egg and a teaspoon of water to create an egg wash. Using a pastry brush, lightly coat the tops of your rolls with this wash—it gives them that gorgeous golden sheen. Don’t be shy with the parmesan cheese and Italian seasoning sprinkle on top; this final step adds savory crunch and extra flavor.

Step 5: Bake to Perfection

Pop the tray in your preheated oven and bake for around 15 minutes. You’ll know they’re done when the rolls are golden and crispy, and some bubbly, melty cheese seeps out the edges—that’s my favorite part! Let them cool just a couple of minutes before digging in.

Top Tip

From my many attempts, these tips will help you nail this recipe every time and avoid the common pitfalls that can happen with filled dough recipes.

Room temperature dough: Don’t rush this step—cold dough is stiffer and tougher to roll, making sealing tricky and the texture dense.
Don’t overstuff: While it’s tempting to pack in every last bit of cheese and pepperoni, overfilling can cause the rolls to burst while baking.
Pinch firmly: Be sure to seal the roll seams well to lock in the gooey filling – a good pinch prevents leaks.
Use a light hand with the egg wash: Too much liquid can drip and make the bottoms soggy; just a thin layer is perfect.

How to Serve Cheesy Pepperoni Rolls with Pizza Dough Recipe

Cheesy Pepperoni Rolls - Serving Suggestion

Garnishes

I usually sprinkle a little extra Italian seasoning or freshly chopped parsley on top just before serving. It adds a fresh, herbaceous note that balances the richness of the cheese and pepperoni. Plus, a side of warm marinara sauce is a must-have dip for me — it brings that classic pizza vibe right to your fingertips.

Side Dishes

For a simple meal, I love pairing these cheesy pepperoni rolls with a crisp green salad dressed with lemon vinaigrette or some roasted vegetables for color and freshness. They also work wonderfully alongside a bowl of tomato soup, especially on chilly days when you want something cozy.

Creative Ways to Present

For parties or game days, arrange these rolls in a circular pattern on a large platter with small bowls of different dips like garlic aioli, spicy marinara, or pesto. It makes for a stunning presentation and lets everyone customize their bites. I’ve even sliced some rolls into pinwheels for a fun finger-food twist that’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I typically store leftovers in an airtight container in the fridge for up to three days. To keep the crust from getting soggy, I’ll place a paper towel at the bottom of the container to absorb moisture. They reheat beautifully and still taste fresh the next day.

Freezing

Freeze any extra rolls in a single layer on a baking sheet first, then transfer to a freezer bag. They keep well for up to two months. When you’re ready, thaw them overnight in the fridge before reheating for the best texture and flavor.

Reheating

To reheat, I pop the rolls in a 350°F oven for about 10 minutes or until warmed through and crispy again. Microwaving works in a pinch but can make the dough a bit chewy, so the oven is my preferred method whenever possible.

Frequently Asked Questions:

Can I make these cheesy pepperoni rolls ahead of time?

Yes! You can prepare the rolls up to the baking step, then cover and refrigerate for a few hours or overnight before baking. This makes them a great option for entertaining or meal prepping.

What cheese works best for these pepperoni rolls?

Fontina and sharp provolone work wonderfully because they melt well and provide a good balance of creaminess and flavor. Mozzarella or gouda can be good substitutes if you can’t find these.

How do I prevent the cheese from leaking out during baking?

Don’t overfill the rolls and make sure to pinch the dough seams firmly closed. Letting the dough rest at room temperature before rolling and baking also helps keep everything sealed and intact.

Can I use store-bought pizza dough for this recipe?

Absolutely! Store-bought pizza dough is a huge time saver and works just as well. Just bring it to room temperature before shaping for best results.

Final Thoughts

I honestly can’t recommend this Cheesy Pepperoni Rolls with Pizza Dough Recipe enough. It’s such a satisfying, versatile dish that always impresses without requiring fancy skills or ingredients. Whether you’re feeding a crowd or just treating yourself, these rolls bring that perfect melty, savory punch that comforts the soul. So next time you want a warm, cheesy snack or quick meal, grab some dough and get rolling—I promise these will become a staple in your kitchen, just like they are in mine.