Description
Buttery Cheesy Pepperoni Rolls are a delightful treat filled with pepperoni and gooey cheese, wrapped in soft bread dough.
Ingredients
Scale
- 1.36 kg (3 x 454 g loaves) frozen bread dough, thawed as per package instructions
- 6 tablespoons unsalted butter, melted
- 0.75 teaspoon Italian seasoning blend, divided
- 0.75 teaspoon garlic salt, divided
- 454 g thinly sliced sandwich-size deli pepperoni (75–90 slices), divided
- 720 ml (approx. 3 cups) whole milk mozzarella cheese, shredded and divided
- 75 g (approx. 0.75 cup) finely shredded parmesan cheese, divided
- 1 tablespoon finely chopped fresh parsley (optional garnish)
Instructions
- Thaw bread dough loaves following the manufacturer’s instructions until the dough has doubled in size. Anticipate 3–5 hours at room temperature or up to overnight in the refrigerator.
- Preheat oven to 200°C. Position the baking rack in the center of the oven.
- On a clean work surface, roll out one thawed bread loaf into a rectangle approximately 30 x 35 cm and 0.6 cm thick. If dough sticks, lightly dust with 1 tablespoon flour. Allow dough to rest 2–3 minutes if it retracts.
- Brush the rolled dough with 1 tablespoon melted butter, leaving a 1.25 cm border around the edges. Sprinkle evenly with 0.25 teaspoon Italian seasoning blend and 0.25 teaspoon garlic salt.
- Arrange 25–30 pepperoni slices evenly over the dough, slightly overlapping. Maintain a 1.5–2 cm border on one short side for sealing.
- Sprinkle 240 ml (approx. 1 cup) shredded mozzarella and 25 g (approx. 0.25 cup) parmesan evenly over the pepperoni.
- Starting from a short end, roll dough tightly into a log. Seal the roll by pinching the edge where the border was left plain. Place seam side down on an ungreased large baking sheet.
- Repeat the rolling, filling, and shaping process with the remaining two loaves. Arrange all three rolls on the baking sheet, spacing 5–7 cm apart.
- Brush the tops with melted butter. Bake in the center of the oven for 20–25 minutes until golden brown.
- Remove rolls from oven and brush again with melted butter. Optionally, garnish with chopped fresh parsley. Allow rolls to cool 5–10 minutes for cheese to set. Slice each roll into 8 pieces (approx. 2.5–4 cm wide), yielding 24 servings.
Notes
- Ensure the bread dough is fully thawed before rolling out.
- Customize the filling by adding other ingredients like vegetables or different cheese types.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 5–10 minutes for active prep, plus thawing time
- Cook Time: 20–25 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll piece
- Calories: 250
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 30 mg