Pepperoni Pizza Roll Breadsticks (Printable)

Savory rolled breadsticks stuffed with pepperoni and melted cheese, finished with garlic butter and served with marinara.

# 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:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Lightly dust the 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 parsley. Serve warm with marinara sauce for dipping.

# Expert Tips:

01 -
  • The way the cheese pulls when you tear one open is ridiculous and you will absolutely fight someone for the last one
  • They come together in under 40 minutes with almost zero real cooking skill required
02 -
  • If you skip the half inch border when layering cheese, the filling will ooze out the sides and burn onto your pan in a way that smells terrible
  • Letting the dough sit at room temperature for even 10 minutes changes how it rolls, making the whole process less frustrating
03 -
  • Pat the pepperoni slices with a paper towel before layering to remove excess grease, which keeps the dough from getting soggy in the center
  • A tiny pinch of red pepper flakes in the butter mixture sneaks in heat without changing the look of the rolls at all

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