Pepperoni Pizza Roll Breadsticks (Print Version)

Cheesy breadsticks stuffed with pepperoni and mozzarella, rolled up 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 Make It:

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 - Sprinkle mozzarella and Parmesan cheeses evenly over the dough, leaving a 1/2-inch border. Arrange pepperoni slices in an even layer on top of the cheese.
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, slice the log into 8 equal pieces.
06 - Place each piece cut side up on the prepared baking sheet, spacing them evenly apart.
07 - In a small bowl, combine the melted butter, garlic powder, and Italian seasoning. 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 if desired. Serve warm with marinara sauce for dipping.

# Expert Hints:

01 -
  • They come together in under 40 minutes with zero fancy techniques involved
  • The melted butter and garlic topping makes them smell like they came from a real pizzeria
02 -
  • Resist the urge to overstuff the filling or the rolls will split open during baking and leak cheese everywhere
  • Letting the rolled log rest for five minutes before slicing makes cleaner cuts with less squishing
03 -
  • A light spray of nonstick spray on the parchment keeps the bottoms crispy instead of soft
  • Tucking a tiny pinch of red pepper flakes into the filling between the cheese layers gives a slow heat that sneaks up on you

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