Pepperoni Pizza Roll Breadsticks (Printable)

Cheesy breadsticks stuffed with pepperoni and mozzarella, rolled up for a fun pizza twist.

# What You’ll 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

# Directions:

01 - Preheat the 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 rectangle approximately 10x14 inches.
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 evenly apart.
07 - In a small bowl, combine melted butter, garlic powder, and Italian seasoning. Brush generously over the tops and sides of each roll.
08 - Bake for 16 to 20 minutes until golden brown and the cheese is bubbling.
09 - Remove from the oven and sprinkle with chopped parsley. Serve warm with marinara sauce for dipping.

# Expert Advice:

01 -
  • The cheese gets trapped inside the roll so every bite has that molten pull you normally only get from a full slice
  • They come together in about 40 minutes flat using store-bought dough so you look like a kitchen hero with almost zero effort
02 -
  • If you do not pinch the seam well enough the rolls will uncurl in the oven and you will end up with open-faced bread situations instead of neat spirals
  • Pre-shredded mozzarella has a coating that keeps it from melting smoothly so take the extra 60 seconds to grate it yourself from a block
03 -
  • Let the rolled log chill in the fridge for 10 minutes before slicing so the cuts come out cleaner and the filling stays put
  • A light dusting of cornmeal under each roll on the baking sheet gives the bottoms a crackly texture that contrasts nicely with the soft tops

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