Pepperoni Pizza Roll Breadsticks (Printable)
Soft, cheesy pepperoni-studded breadsticks baked golden, served warm with marinara for dipping.
# What You’ll Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 2 1/4 teaspoons active dry yeast
03 - 1 teaspoon sugar
04 - 3/4 cup warm water (about 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 Make:
01 - In a mixing bowl, dissolve sugar and active dry yeast in warm water. Allow the mixture to rest for 5 minutes until it becomes frothy.
02 - Incorporate all-purpose flour, olive oil, and salt into the yeast mixture. Mix until combined, then knead for 5 to 7 minutes until a smooth dough forms. Cover and allow to rise in a warm environment for 1 hour or until doubled in size.
03 - Set oven to 400°F. Line a baking sheet with parchment paper and lightly flour the work surface.
04 - Roll the dough into a 10 by 14-inch rectangle. Distribute shredded mozzarella, sliced pepperoni, dried oregano, and garlic powder evenly across the surface.
05 - Roll the dough tightly lengthwise to enclose the filling, then slice into 12 equal pieces.
06 - Place each roll seam-side down on the prepared baking sheet. Brush with melted butter and sprinkle with grated Parmesan cheese.
07 - Transfer to the oven and bake for 18 to 20 minutes, or until the breadsticks are deep golden brown and cooked through.
08 - Serve warm with marinara sauce for dipping, if desired.
# Expert Advice:
01 -
- You get swirls of oozy cheese, crispy edges, and pepperoni in every bite—no takeout required.
- Rolling up the dough is secretly therapeutic, and the smell that fills the kitchen is its own reward.
02 -
- If you rush the dough rise, the breadsticks lose their soft, pillowy charm.
- Slicing with a bench scraper instead of a regular knife keeps the spirals from pulling apart.
03 -
- If you want crisper bottoms, bake on a preheated stone or pan.
- Let the rolls rest five minutes after baking—this keeps them fluffy instead of gummy inside.