How to Make Pepperoni Rolls
Master the art of making perfect pepperoni rolls
A soft-baked, doughy bread stuffed with slices of spicy cured meat, what’s not to like about pepperoni rolls? You’ll dig this even more when you add some sweet peppers in tomato sauce and melted mozzarella cheese.
Here's what you'll need to make pepperoni rolls:
- One package of dough for 36 frozen dinner rolls, thawed
- 8 ounces pepperoni stick, sliced or pre-sliced pepperoni, sliced again in half
- Cooking spray
- 2 tablespoons butter
- 2 teaspoons sugar
- 1 egg
- Optional fillings: Peppers in tomato sauce, shredded mozzarella or minced onions
First, defrost your frozen dough on a baking pan, according to package directions. Cook’s tip: while your dough is defrosting and rising, cover it with plastic wrap, so it doesn’t dry out. Spray the inside of your plastic wrap with cooking spray so it doesn’t stick to your dough.
Once your dough has fully defrosted (it will also rise), push a piece flat with your hand on a lightly greased cutting board, then place 4-5 pieces of pepperoni in the middle. Be generous.
Next, wrap up the pepperoni roll (burrito-style) and pinch the edges closed. Return to a baking pan, seam down. Repeat this process until you’ve used up all your dough balls and pepperoni.
Cover your pepperoni rolls with plastic wrap (don’t forget to spray the inside of the wrap!) and let rest in a warm spot for an hour or until they double in size. Cook's tip: For a denser pepperoni roll, do not rise a second time. For a lighter, airier roll, add this this next step.
In a small saucepan, melt butter and sugar, then let cool. Add one egg and whisk well.
Brush the tops of your pepperoni rolls with the egg wash, and preheat oven to 350 degrees.