Name: Cheesy Pepperoni Rolls with Pizza Dough Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 lb pizza dough; 3 ½ cups “00” flour; 2 tablespoons olive oil; 1 teaspoon kosher salt; 2 ¼ teaspoons yeast; 6 oz package of pepperoni; 8 oz fontina cheese (sliced); ½ lb sharp provolone cheese (sliced); 1 teaspoon oregano (divided; plus more for topping); 1 teaspoon garlic powder (divided; plus more for topping); 1 large egg; 1 teaspoon water; 2 tablespoons Parmesan cheese; Italian seasoning; Marinara dipping sauce (recipe or store-bought)

There’s something incredibly comforting about biting into these warm, golden pockets of melty cheese and spicy pepperoni. This Cheesy Pepperoni Rolls with Pizza Dough Recipe is my go-to for quick weeknight dinners or crowd-pleasing snacks because it’s simple, satisfying, and undeniably delicious.

Several golden-brown rolled pockets sit closely together on a white plate with a small white bowl of red dipping sauce in the corner. Each pocket has a textured crust sprinkled with herbs and baked crumbs, showing a light, flaky surface. One pocket is slightly open, revealing a layer of reddish pepperoni and a thin layer of pale melted cheese wrapped by the soft dough. The scene rests on a white marbled surface, giving the image a fresh and clean look. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Pepperoni Rolls with Pizza Dough Recipe
Top Tip
How to Serve Cheesy Pepperoni Rolls with Pizza Dough Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Pepperoni Rolls with Pizza Dough Recipe

Why You'll Love This Recipe

I’ve made these cheesy pepperoni rolls more times than I can count, and they always hit the spot. What makes them special? It’s the perfect combination of two cheeses melting together with flavorful pepperoni, all wrapped in tender, crispy pizza dough. Whether you’re feeding a hungry family or need a quick party appetizer, these rolls never disappoint.

Deliciously Cheesy: Using both fontina and sharp provolone gives you that dreamy, gooey cheese pull every time.
Easy to Make: Whether you start with store-bought pizza dough or homemade, prep time is minimal and the steps are straightforward.
Perfectly Portable: These rolls are great for tailgates, lunchboxes, or anytime you want a savory handheld snack.
Customizable Flavor: Sprinkle your favorite herbs or add a little heat—there’s room to make them your own.

Ingredients & Why They Work

The magic here comes from how these ingredients balance each other: tender dough as the base, melty cheeses for richness, and pepperoni for a spicy bite. A quick touch of seasoning brings it all together without overwhelming the flavors.

Flat lay of a smooth ball of fresh pizza dough, a small mound of fine “00” flour, a small white bowl filled with golden olive oil, a small white bowl holding coarse kosher salt, a small white bowl with dry yeast granules, a neat stack of round pepperoni slices, thin slices of creamy fontina cheese arranged in a fan, thin slices of sharp provolone cheese laid out simply, a small white bowl with dried oregano leaves, a small white bowl containing garlic powder, a clean whole brown egg, a small white bowl with water, a small white bowl of finely grated parmesan cheese, and a small white bowl of mixed Italian seasoning—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pizza dough: You can buy it or make it fresh—just make sure it’s soft and pliable for easy rolling.
“00” flour: This finely milled flour gives the dough a wonderfully tender texture if you’re making it at home.
Olive oil: Adds moisture and helps develop the dough’s flavor and texture.
Kosher salt: Enhances all the flavors without being too intense.
Yeast: Key for that light, airy dough rise.
Pepperoni: Opt for thinly sliced to evenly distribute the spicy goodness.
Fontina cheese: Melts beautifully with a mild, creamy flavor.
Sharp provolone: Adds a bit of bite and richness from the deli counter is best!
Oregano & Garlic powder: These classic Italian seasonings deepen the flavors.
Egg: Brushed on top to give that gorgeous golden shine and help toppings stick.
Parmesan cheese & Italian seasoning: Sprinkled on top for extra flavor and crispness.
Marinara dipping sauce: Because you can’t go wrong dipping these rolls in a tangy, herby tomato sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Cheesy Pepperoni Rolls with Pizza Dough Recipe is how easy it is to tailor it just for you. I love adding a little crushed red pepper in the filling for an extra kick, but you could just as easily swap out the pepperoni for salami or add a handful of fresh basil for a fresh twist.

Variation: I once made a batch with sun-dried tomatoes and fresh mozzarella instead of fontina and provolone, and it was a total hit at my dinner party.
Dietary tweaks: Try turkey pepperoni for a lighter option or use a gluten-free dough if needed.
Seasonal spin: Add sliced roasted red peppers or spinach when you want some veggies sneaked in.

Step-by-Step: How I Make Cheesy Pepperoni Rolls with Pizza Dough Recipe

The image shows six golden baked rolls placed on a white tray. Each roll has a light brown crust sprinkled with black pepper and grated cheese, giving a speckled texture on top. The rolls are unevenly shaped, some rounder and others longer, with slightly crispy edges where melted cheese has browned and spread out. The tray sits on a white marbled surface, showing subtle patterns and light shadows around the edges of the rolls. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare and divide the dough

Whether you’re using homemade or store-bought dough, let it come to room temperature for about 20-30 minutes. This makes it easier to work with and helps you roll it out smoothly. Then, divide your dough into 8 equal balls—about 2 ounces each—to form uniform rolls.

Step 2: Roll out and layer fillings

Roll each dough ball into roughly a 6x6 inch square. Lay down about 1 oz of fontina cheese and a few slices of sharp provolone in the center, leaving about a half-inch border all around. Sprinkle with a little oregano and garlic powder, then pile on 8-10 slices of pepperoni. This layering ensures every bite is rich and flavorful.

Step 3: Roll and seal the dough

Pick a side to start rolling your dough over the filling—tuck in the cheese and pepperoni as you go to keep them snug inside. When you reach the end, pinch the edges tightly to seal the roll. If you don’t seal fully, you’ll lose that delicious cheesy melt out of the sides!

Step 4: Egg wash and toppings

Whisk together one egg with a teaspoon of water and brush it all over the tops of your rolls. This trick gives them a beautiful, golden color and a slightly crispy exterior. Don’t forget to sprinkle with parmesan cheese and Italian seasoning—it makes a huge difference in flavor and texture.

Step 5: Bake to perfection

Bake your rolls at 425°F for about 15 minutes or until golden and crispy. Keep an eye out for bubbly cheese sneaking out—it’s a sign your rolls are perfectly cooked and ready to eat. Trust me, that little bit of ooze is pure magic.

Top Tip

From my kitchen to yours, these tips have saved me from soggy rolls or doughy centers more than once. Paying attention to dough temperature and sealing the edges tightly really makes the biggest difference in getting perfectly golden and melty results.

Room temperature dough: Always let your dough rest before rolling—it stretches easier and bakes evenly.
Don’t overfill: Too much cheese or pepperoni can cause the rolls to burst open, so keep the layers balanced.
Egg wash magic: Brushing the tops ensures your rolls develop a golden, crispy crust every time.
Keep an eye while baking: Ovens vary—check a few minutes early to avoid burning, especially since toppings can brown quickly.

How to Serve Cheesy Pepperoni Rolls with Pizza Dough Recipe

Cheesy Pepperoni Rolls - Serving Suggestion

Garnishes

I like to finish these with a sprinkle of fresh chopped parsley or a little extra Italian seasoning for a pop of green and herby aroma. A dash of crushed red pepper flakes on the side works wonders if you’re craving a bit more heat.

Side Dishes

These pepperoni rolls pair beautifully with a simple green salad dressed in a light vinaigrette or crispy roasted vegetables. And, of course, a small bowl of marinara sauce for dipping is a must—dip, bite, repeat!

Creative Ways to Present

For parties, I like arranging them like little rolls in a circular wreath on a platter with small cups of dipping sauce scattered around. Or stack them in a basket lined with checked paper for a casual, cozy vibe that’s irresistible for game day.

Make Ahead and Storage

Storing Leftovers

Leftover pepperoni rolls keep well in an airtight container in the refrigerator for up to 3 days. I usually reheat them wrapped in foil to keep the dough from drying out while warming back up.

Freezing

I’ve frozen these rolls both before and after baking. Unbaked rolls freeze great—just shape them, freeze on a tray, then transfer to a bag. When ready, bake from frozen, adding a few extra minutes. For baked leftovers, wrap tightly and freeze; reheat just until warmed through.

Reheating

To keep that crispy crust, reheat pepperoni rolls in a 350°F oven for 8-10 minutes. Microwaving works when you’re short on time, but you may lose some crispiness and get a chewier texture.

Frequently Asked Questions:

Can I use other types of cheese in this recipe?

Absolutely! While fontina and provolone melt beautifully, you can substitute mozzarella, cheddar, or even a spicy pepper jack depending on your preference.

How do I prevent the rolls from leaking cheese while baking?

Don't overfill your rolls and make sure to pinch the dough edges tightly to seal the filling inside. Also, rolling the dough evenly helps prevent any holes or thin spots where cheese can escape.

Can I make these pepperoni rolls ahead of time?

Yes! You can assemble the rolls ahead and refrigerate them, covered, for up to 24 hours before baking. Just bring them to room temperature before baking, or bake a few minutes longer if cold from the fridge.

What’s the best way to reheat leftover rolls?

Oven reheating at 350°F for about 8-10 minutes helps the rolls stay crispy outside and gooey inside. Avoid microwaving if you want to preserve texture, as it can make the dough soggy.

Final Thoughts

Honestly, this Cheesy Pepperoni Rolls with Pizza Dough Recipe has found its way into so many of my favorite food memories—whether it’s an easy weeknight dinner, a festive game-day treat, or something special to share with friends. I hope you enjoy the melty, crispy goodness as much as I do. Give it a try and make it your own kitchen classic!