If you’re craving a cozy snack that’s bursting with flavors, I’ve got just the thing for you! This Cheesy Pepperoni Rolls with Marinara Recipe is seriously a game-changer. Whether you’re making it for a game day, a quick dinner, or just because, these rolls are packed with gooey cheese, pepperoni, and that irresistible garlic-butter crust. They’re easy to whip up and always disappear fast at my house — I’m pretty sure yours will too!
Why You’ll Love This Recipe
- Simple Ingredients: You only need a few pantry staples and a can of pizza dough to get started.
- Quick and Easy: Ready in under 45 minutes, perfect for busy nights or last-minute cravings.
- Crowd-Pleaser: My family goes crazy for these, and I bet yours will too!
- Perfect Dipping Sauce: The warm marinara served alongside adds that classic pizza flavor we all love.
Ingredients You’ll Need
This Cheesy Pepperoni Rolls with Marinara Recipe uses ingredients that harmonize perfectly—moist cheese melting into crispy pepperoni on a buttery, seasoned crust. Plus, the marinara sauce brings everything together with tangy goodness. Here’s what you’ll need to gather before the fun begins!
- Pizza dough: Using a can of pre-made pizza dough keeps things super easy and consistent, no need to fuss with yeast.
- Unsalted butter: Melting it with Italian seasoning and garlic powder gives the crust that irresistible flavor punch.
- Italian seasoning: This blend spices up the butter beautifully, adding herbs like oregano and basil for depth.
- Garlic powder: Garlic lovers, rejoice—it adds that warm, savory note without the hassle of fresh garlic.
- Pepperoni slices: The star of the show! Choose your favorite brand for maximum flavor and spice level.
- Shredded mozzarella cheese: Melts seamlessly to give you that classic stretchy, cheesy bite.
- Large egg: Brushed on top, it helps create that golden, glossy finish.
- Grated parmesan cheese: A little sprinkle after baking adds a nice salty crunch and extra flavor layer.
- Marinara sauce: Warm, tangy, and perfect for dipping—store-bought or homemade, it’s up to you!
Variations
I love making this Cheesy Pepperoni Rolls with Marinara Recipe my own by swapping out ingredients based on what’s in the fridge or how spicy I want it. The beauty of these rolls is how customizable and forgiving they are, so don’t hesitate to make it yours!
- Cheese swap: Sometimes I use a blend of mozzarella and provolone for extra gooeyness and flavor. You could also try adding sharp cheddar or a little pepper jack for a kick.
- Different meats: Not a pepperoni fan? Ham, cooked sausage, or even sliced salami work wonderfully.
- Herb twist: Fresh basil or rosemary sprinkled in with the pepperoni adds a fragrant, savory note.
- Garlic butter variation: For an extra garlic hit, I sometimes mix in a bit of minced fresh garlic into the butter instead of just powder.
- Make it vegetarian: Swap pepperoni for sautéed mushrooms, olives, and roasted red peppers for a delicious veggie version.
How to Make Cheesy Pepperoni Rolls with Marinara Recipe
Step 1: Preheat and Prepare the Dough
First things first — preheat your oven to 375°F. Then, roll out the pizza dough on a piece of parchment paper into a 10 by 15-inch rectangle. I always lightly flour my surface so the dough doesn’t stick, and rolling it evenly helps ensure those rolls bake uniformly. The parchment paper makes transferring the logs super easy, so don’t skip it!
Step 2: Season Your Butter and Brush on Half
Combine the melted unsalted butter with Italian seasoning and garlic powder in a small bowl. Stir well, then brush half of this buttery mixture evenly over the dough. This step is what gives the crust that golden, flavorful finish. Keep the remaining butter mixture handy for later.
Step 3: Layer Pepperoni and Cheese
Next, lay out your pepperoni slices all over the dough, overlapping slightly if needed to cover the surface. Then, sprinkle the shredded mozzarella cheese liberally on top. This combination ensures every bite has that perfect chewy pepperoni and melting cheese goodness. I’ve found that thicker pepperoni slices give a meatier bite, so choose based on your preference.
Step 4: Roll it Up Tight and Prep for Baking
Starting from the long side of your rectangle, roll the dough tightly into a log, keeping the seam side down to prevent it from opening in the oven. This tight roll helps everything stay nicely packed inside. Then, using the parchment paper, transfer the log onto a baking sheet—a lifesaver to avoid any mess.
Step 5: Egg Wash and Bake
Whisk the egg in a small bowl and brush it all over the top and sides of the dough log. This egg wash is your ticket to a shiny, golden crust that looks irresistible. Bake it for about 15-20 minutes, then pull it out to brush the remaining butter mixture over the top. If your butter mixture has cooled and solidified, just warm it up slightly before brushing. Pop it back in for another 5-10 minutes until the crust is nicely golden and the roll is hot through.
Step 6: Add Parmesan and Cool Before Slicing
Right after you pull the rolls from the oven, sprinkle grated parmesan cheese over the top for that delicious salty finish. Let the roll cool for about 10 minutes before slicing into 1-inch thick pieces. This cooling time helps the cheese set slightly so you get those perfect neat slices instead of a melty, gooey mess.
Pro Tips for Making Cheesy Pepperoni Rolls with Marinara Recipe
- Use parchment paper for easy transfer: I learned this trick after dealing with sticky dough many times—it makes clean-up and moving your roll so much simpler.
- Don’t skip the egg wash: It gives that beautiful golden sheen that makes these rolls look bakery-worthy.
- Brush butter twice: Brushing halfway through baking locks in moisture and adds an extra layer of flavor and crispiness.
- Let cool before slicing: This prevents the cheese and filling from oozing out, making slicing much cleaner and easier.
How to Serve Cheesy Pepperoni Rolls with Marinara Recipe
Garnishes
I always serve these with a sprinkle of freshly chopped parsley or basil—it adds a fresh pop of color and a little herbaceous brightness that balances out all the richness. A light dusting of extra parmesan doesn’t hurt either if you feel like going over the top!
Side Dishes
Whenever I serve this Cheesy Pepperoni Rolls with Marinara Recipe, I like to pair it with a crisp green salad or roasted veggies to add some balance. Sometimes, I’ll also bring out a bowl of garlicky steamed broccoli—because who says indulgence can’t be balanced with a little healthy?
Creative Ways to Present
For parties, I’ve arranged the sliced rolls on a large platter with little ramekins of warmed marinara for dipping. Adding toothpicks makes them perfect finger food. Another fun idea is serving alongside a flight of Italian cheeses and cured meats for a casual antipasto-style spread.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cheesy pepperoni rolls (which is rare, trust me), simply wrap them tightly in foil or plastic wrap and keep them in the fridge. I usually find they’re best eaten within 2 days so they stay fresh and tasty.
Freezing
I freeze unbaked rolled logs wrapped tightly in plastic wrap and foil. When I want to bake, I thaw them overnight in the fridge, then proceed with the egg wash and baking steps fresh for the best results. This trick saves me tons of time on busy days!
Reheating
Leftover slices reheat beautifully in the oven at 350°F for about 8-10 minutes to bring back that crisp crust and melty cheese. I avoid the microwave because it can make the crust soggy, and honestly, the oven makes a huge difference in texture.
FAQs
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Can I use homemade pizza dough for this recipe?
Absolutely! Homemade pizza dough works beautifully here. Just roll it out to the same size and thickness as the store-bought dough. Keep in mind that rising times might vary, so plan accordingly.
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What marinara sauce pairs best with cheesy pepperoni rolls?
Any good quality marinara will work—store-bought or homemade. I find that sauces with bright tomato flavor and a hint of sweetness complement the savory rolls best. Feel free to warm it slightly before serving for a cozy dip.
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Can I make these rolls ahead of time and bake later?
Yes! You can assemble everything and refrigerate the rolled log for up to 24 hours before baking. Just brush with egg wash and bake as directed when ready. For longer storage, freeze as described above.
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How do I prevent the dough from getting soggy?
Brushing the dough with seasoned melted butter before baking helps create a crisp crust, sealing in moisture so it doesn’t get soggy. Also, rolling the dough tightly keeps the filling contained, reducing leaks. Baking at the right temperature until golden also locks in the texture.
Final Thoughts
This Cheesy Pepperoni Rolls with Marinara Recipe is one of those crowd-pleasers that’s both comforting and fun to make. I absolutely love how it comes together with minimal fuss, yet delivers maximum flavor and texture. Whether you’re feeding family, friends, or just treating yourself, it’s such a satisfying snack or meal. Give it a try—I promise these rolls will become your go-to for cozy nights and happy taste buds!
Print
Cheesy Pepperoni Rolls with Marinara Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 15 slices
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Description
Deliciously savory Pepperoni Rolls made with a soft pizza dough rolled around layers of pepperoni and melted mozzarella cheese, brushed with seasoned butter and baked to golden perfection. Served warm with marinara sauce for dipping, these rolls are perfect for a snack, appetizer, or party treat.
Ingredients
Pizza Dough and Seasoning
- 13.8 ounce can pizza dough
- 3 tbsp unsalted butter, melted
- 1 tsp Italian seasoning
- 1 tsp garlic powder
Filling
- 8 oz pepperoni slices
- 1 1/2 cups (170g) shredded mozzarella cheese
Topping and Serving
- 1 large egg
- 1 tbsp grated parmesan cheese
- Marinara sauce, for dipping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the pepperoni rolls.
- Roll Out Dough: On a sheet of parchment paper, roll the pizza dough into a 10×15 inch rectangle to create a large surface for filling and rolling.
- Prepare Butter Mixture and Brush: Combine Italian seasoning and garlic powder into the melted butter. Brush half of this seasoned butter evenly over the dough surface and save the remaining half for later.
- Add Pepperoni and Cheese: Layer the pepperoni slices evenly over the buttered dough, overlapping slightly if needed. Sprinkle the shredded mozzarella cheese evenly over the pepperoni layer.
- Roll the Dough: Starting along the long edge, tightly roll the dough into a log shape with the seam underneath to keep it sealed. Transfer the rolled log still on parchment paper onto a baking sheet.
- Apply Egg Wash: Whisk the egg in a small bowl until blended, then brush it over the top and sides of the dough log to give it a golden, shiny finish when baked.
- Bake First Phase: Place the baking sheet in the oven and bake the roll for 15-20 minutes until it starts to turn golden.
- Brush with Remaining Butter and Continue Baking: Reheat the reserved seasoned butter if needed and brush it over the roll. Bake for an additional 5-10 minutes until the roll is golden brown and thoroughly heated.
- Finish and Slice: Remove the roll from the oven and sprinkle grated parmesan cheese over the top. Let the roll cool for about 10 minutes to set before slicing into 1-inch thick slices for serving.
- Serve: Serve warm slices of pepperoni roll with marinara sauce on the side for dipping.
Notes
- You can easily substitute pre-made pizza dough with homemade if preferred.
- For extra flavor, consider adding red pepper flakes inside the roll or mixed in the butter.
- Ensure the dough log is tightly rolled to prevent filling from leaking out.
- Brush the egg wash carefully to get an even golden crust without pooling.
- Allow the rolls to rest after baking to avoid overly hot, messy slices when cutting.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1.5g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
