Pepperoni Rolls for the football Season or Anytime

Jamie Franks


If u r looking for a recipe that takes no time then u don't want this one but if u r looking for the best pepperoni roll around then take the time to try this one cuz you will never go back to store bought. Trust me!!!!!!!!!


☆☆☆☆☆ 0 votes

6-8 or more
2 Hr
45 Min


  • 1 c
    warm water about 110 degrees
  • 2 1/4 tsp
    active dry yeast
  • 1 tsp
  • 3 1/2 c
    king arthur flour
  • 1 1/2 tsp
  • 1/4 c
    extra-virgin (olive oil)
  • 1 large
    egg yolk
  • 1 1/2 tsp
    crushed rosemary
  • 2 pkg
    pepperoni slices
  • ·
    fresh parmesean cheese
  • ·
    shredded mozzeralla cheese
  • ·
    chopped jalepanos if u like a kick
  • ·
    garlic salt,parsley

How to Make Pepperoni Rolls for the football Season or Anytime


  1. Dough Mixture: Lightly coat a large bowl with olive oil and set aside. Combine the water, yeast and sugar in a glass measuring cup, that is what I use and let it sit and get foamy
  2. Now combine 3 1/4 cups of flour and salt in your kitchen aid mixer, if the yeast is foamy put this in with flour, add the rosemary then add olive oil, and egg yolk. and mix till a soft dough forms and hangs on your dough hook. If it seems dry add alittle water to soften it up
  3. Now u will have 1/4 left I hold onto to this for the counter when I roll out the dough. Now once mixed knead till the dough is smooth and elastic about 10 minutes or so. Shape the dough into a ball and pkut in prepared bowl, turning to coat in the oil and place a damp towel over and let rise in warm place till doubles in volume about 90 minutes or so.
  4. You can use the dough immediately or wrap in plastic and store in frig. up to 24 hours. If using now lets get busy. Once the dough has doubled in size punch down and divide in two pieces. I spray a large round pizza pan and turn my oven on to 350 and take the leftover flour and sprinkle on counter and take one of the dough ball and flatten out like a disk, then I use my roller to create the size I want.
  5. Once you have your desired size, I sprinkle olive oil over all and lightly rub all over. Then I arrange pepperoni over all and I use the whole bag on each dough ball, then I sprinkle fresh parm cheese no measurement on this it is what you like at this point. I like some kick to mine so I chop up some jalapenos and put on top of the cheese then I add the mozzarella last. I don't measure I just toss to my liking
  6. Now comes the fun part, hopefully you kept the egg white earlier cuz u will need it after this step. Roll up the dough as tight as u can and then pinch the ends together and pinch the seam so that all stays inside.
  7. Now u have completed this put your roll on pan and do the same to your other dough ball or save for later. Take and beat the egg white w/a fork till gets slightly foamy and then use a brush to coat each of your pepperoni rolls on all sides
  8. Once this is done I sprinkle parsley all over each of the rolls and then I put the garlic salt all over each of them to coat. the oven should be ready Put in for 40-45 minutes and golden brown.

Printable Recipe Card

About Pepperoni Rolls for the football Season or Anytime

Course/Dish: Cheese Appetizers
Main Ingredient: Flour
Regional Style: American

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