Pepperoni Pizza Roll Breadsticks
Pizza Night, But Make It Breadsticks
Okay, hear me out—pepperoni pizza is king, but these Pepperoni Pizza Roll Breadsticks have basically ruled our Friday nights ever since my daughter accidentally asked for ‘pizza breadsticks’ when she meant breadsticks and pizza (kids, right?). That was the night we rolled everything into one, and honestly, sometimes the best ideas come form sheer confusion. There’s just something about gooey cheese tucked inside warm dough, with that crispy pepperoni popping out the sides…you get the idea. And no judgment—I’ve eaten three straight from the baking sheet more than once while supposedly ‘letting them cool.’
Why You’ll Want to Make This Over and Over
I make these when—well, honestly, whenever I can’t decide between pizza and breadsticks. My family goes absolutely bananas for these (my son says they’re ‘better than pizza,’ which is shocking, but true). Sometimes, when I’m wiped out, I use ready-made dough, and it still totally works, promise. If you’ve ever burnt the cheese on a regular pizza (guilty!), these are more forgiving; plus, the roll-up part is weirdly satisfying. And cleaning up? Not so bad, actually.
Ingredients You Can Actually Find (and Sub)
- 1 tube of refrigerated pizza dough (I use Pillsbury because that’s what our local corner shop has, but store-brand is fine. My grandma swore by making dough from scratch—more power to her, but quick is fine on a weeknight.)
- 1 cup shredded mozzarella cheese (Or, honestly, whatever cheese is in the fridge. I’ve mixed cheddar in, too!)
- 20-25 slices of pepperoni (Some days I use turkey pepperoni, or skip and go just cheese if I’m out.)
- 3 tablespoons melted butter
- 1 teaspoon garlic powder (Out of garlic powder? A pinch of Italian seasoning or even just oregano gives the same vibe.)
- 1/2 cup grated parmesan cheese (If it’s the shaky green can, that’s fine. If it’s fresh, even better!)
- Optional: a handful of chopped fresh basil or parsley (Smells amazing, but don’t stress if you don’t have any.)
- Marinara sauce for dipping (Any jarred kind, or homemade if you’re feeling ambitious—I rarely am.)
Here’s How I Make Them (With Some Side Notes)
- Preheat your oven to 400°F (200°C), or as high as your oven will reliably go. I once tried 425, charred bottoms! Trust me, 400 is plenty.
- Roll out the pizza dough on a lightly floured counter or a big cutting board. If it’s looking stubborn, let it rest for 5 minutes and it behaves better. I just use my hands, but if you have a rolling pin, obviously go ahead—I’ve borrowed a wine bottle in a pinch.
- Sprinkle the mozzarella all over, not quite to the edges. Then lay out the pepperoni slices nice and even (or pile them up in spots, I won’t tell.)
- Carefully (or less so—nobody’s watching) roll the dough up from the long side into a log. Pinch the seam so it stays together. If it bursts a bit, it’s fine—cheese leakage is half the fun.
- Use a sharp knife to slice into 8-10 breadsticks. This is where I usually sneak a little cheese chunk; quality control, you know?
- Place the slices cut-side up on a parchment-lined baking tray. Basically, just make sure they’re not touching or you’ll get one big mass, which I’ve also done, and it’s sort of fun to pull apart, now that I think of it.
- Brush with the melted butter, then sprinkle with garlic powder and parmesan. Don’t go too heavy on the garlic powder—I’ve ghosted my own breath before.
- Bake for about 15-18 minutes, or until they’ve gone golden on top and you can see the cheese getting bubbly at the edges. (Listen for the sizzle; it’s how I know they’re getting close.)
- Scatter over basil or parsley if you’ve got it. Let them sit for, like, 5 minutes—unless, like me, you can’t wait. Serve with lots of marinara sauce, warm. That’s the ticket.
Notes That Took Me a Few Tries to Learn
- If you’re using the cheap parchment paper from the dollar store, double up or you risk the bottoms sticking. Been there.
- Don’t be afraid to overstuff with cheese; just expect some of it to bid you farewell and end up mouth-wateringly crisp on the tray.
- If you forget the melted butter, just brush with olive oil. Still tasty—maybe, actually, I find it works better if you want a less rich finish.
Variations I’ve Tried (or, Oops, Maybe Skip This One)
One time, I swapped out the pepperoni for leftover cooked sausage—delicious, but way greasier. Veggie version? Spinach and feta! I thought pineapple might be fun; it wasn’t. Not in this format, at least. If you’ve got hot honey, drizzle it right before serving and it’s suddenly a gourmet snack. Oh, and check out this pizza roll recipe for more wild ideas.
The Stuff You Might (Or Might Not) Need
- Rolling pin (or wine bottle, or, if you’re desperate, a pint glass—you just need something heavy)
- Baking tray
- Parchment paper
- Sharp knife or bench scraper
No mixer, no fancy pizza stone, and if your oven runs hot, maybe drop the temp a tiny bit. I said the rolling pin is key, but honestly, I just use my hands half the time and nobody’s noticed.
How to Store (If You Somehow Have Leftovers)
Store these in an airtight container in the fridge. They reheat surprisingly well in the oven or air fryer—comes out crispy again! I think some people would say they last 3 days, but truthfully, in my house, they’re all gone by the next morning. Microwaving works if you don’t mind them being a bit softer (my husband says it’s “still pizza!”).
Serving Them Up—Our Family Style
Pair with a pile of those little paper napkins; marinara goes everywhere. Great for parties, movie nights, kids’ lunches, midnight fridge raids when no one’s looking…You get the idea. Sometimes I add a salad if I’m feeling virtuous, but more often, it’s just these and lots of sauce. On Sundays, we’ve been known to dip in ranch (don’t judge until you try it!).
Pro Tips Learned the Hard Way
- I once tried rushing the rolling step and ended up with an epic cheese blowout. Take your time, pinch the seam tight—trust me on this.
- Actually, if you underbake them thinking they’ll keep baking on the tray, they just go soggy. Wait for the proper golden edges.
- Don’t skip the extra cheese on top. Seems minor, makes a big difference in the final bite. I’ve forgotten it, regretted it, and now it’s my mission in life to remember!
Real Questions, Real Answers (No Robots Here)
- Can I freeze these Pepperoni Pizza Roll Breadsticks?
- You can—let them cool, flash freeze on a tray, then stash in a bag or box. Reheat straight from frozen. Not quite as magical as fresh, but works in a pinch.
- What’s the best way to reheat?
- Oven or air fryer, 350°F for 5-7 minutes. Microwave if you’re in a rush, but you lose the crunch factor. I once forgot them in the toaster oven…crispy, but a little, um, well-done shall we say.
- Can I make these vegetarian?
- Absolutely—just go cheese or add your favorite veg (mushrooms, spinach, chopped peppers). Maybe skip pineapple, learned that the hard way, but you do you.
- Can I use bread dough instead of pizza dough?
- Yeah, and it’s a little chewier, but it does the job. It’s more rustic, if you know what I mean. Some folks even try crescent dough (a bit buttery for me, but go for it if you love it).
- What’s the best sauce for dipping?
- Classic marinara is king, but ranch, garlic butter, or even good old ketchup—my niece’s weird go-to—totally works. I say try a few!
So that’s my not-so-secret guide to Pepperoni Pizza Roll Breadsticks! If you make them, let me know how it goes, or if you discover a swap that works wonders—I’ve still got a soft spot for creative chaos in the kitchen.
Ingredients
- 1 can refrigerated pizza dough (about 13.8 oz)
- 1 cup shredded mozzarella cheese
- 24 slices pepperoni
- 2 tablespoons melted butter
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese
- Marinara sauce, for dipping
Instructions
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1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Unroll the pizza dough onto a lightly floured surface and shape into a large rectangle.
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3Sprinkle mozzarella cheese evenly over the dough, then layer pepperoni slices on top.
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4Starting from the longer side, roll the dough tightly into a log and pinch the seam to seal.
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5Slice the roll into 12 equal pieces and place them cut side up on the prepared baking sheet.
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6Brush tops with melted butter mixed with Italian seasoning and garlic powder. Sprinkle with Parmesan cheese. Bake for 16–18 minutes until golden brown. Serve warm with marinara sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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