Pepperoni Pizza Roll Breadsticks (Printable)
Soft, cheesy breadsticks rolled with pepperoni and mozzarella; brushed with butter and Parmesan, baked until golden.
# What You'll Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) active dry yeast
03 - 1 teaspoon granulated sugar
04 - 3/4 cup warm water (approximately 110°F)
05 - 2 tablespoons olive oil
06 - 1 teaspoon fine sea 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)
# Step-by-step:
01 - Combine sugar and active dry yeast with warm water in a mixing bowl. Allow the mixture to stand for 5 minutes until foamy.
02 - Incorporate all-purpose flour, olive oil, and salt into the yeast mixture. Knead until a smooth dough forms, about 5 to 7 minutes. Cover and allow to rise in a warm environment until doubled, approximately 1 hour.
03 - Set oven to 400°F and line a baking sheet with parchment paper.
04 - Roll dough out on a lightly floured surface to a 10x14-inch rectangle.
05 - Distribute shredded mozzarella, sliced pepperoni, dried oregano, and garlic powder evenly over the dough.
06 - Starting from a long side, roll dough tightly into a log. Slice into 12 equal portions.
07 - Arrange rolls seam-side down on prepared baking sheet. Brush with melted butter and sprinkle with grated Parmesan.
08 - Bake for 18 to 20 minutes until breadsticks are golden and cooked through.
09 - Serve warm accompanied by marinara sauce for dipping, if desired.
# Expert Advice:
01 -
- There's something wildly satisfying about unrolling a soft, cheesy swirl straight from the oven and dipping it into tangy marinara just before that first bite.
- Kids, roommates, and even picky eaters gravitate toward the golden edges and melty center—sharing turns into its own event.
02 -
- One rushed evening, I skipped letting the dough rise fully and ended up with flat, tough breadsticks—patience pays off here.
- Adding a bit more Parmesan to the tops halfway through baking gives them serious crunch and aroma.
03 -
- Knead dough until just elastic and a bit tacky—overworking makes it tough, underworking leaves it flat.
- Double the recipe for parties—these always disappear faster than you expect.