Cheesy Pepperoni Rolls with Marinara Recipe

If you’re on the hunt for a seriously delicious, crowd-pleasing snack, you’ve got to try my Cheesy Pepperoni Rolls with Marinara Recipe. This recipe combines gooey mozzarella, spicy pepperoni, and buttery seasoned dough into irresistible little rolls that everyone will be grabbing for seconds—and thirds. I love this recipe because it’s simple to make, perfect for game day, and pairs beautifully with warm marinara sauce for dipping. Trust me, once you make these, they might just become your new go-to comfort food!

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Ingredients You’ll Need

The ingredients here are straightforward but thoughtfully chosen to bring out the best flavors. Using a canned pizza dough saves you time, while the seasoned butter brush keeps the crust extra flavorful and soft. Plus, layering pepperoni with mozzarella cheese inside the roll is pure magic.

• Pizza dough: I use canned pizza dough for its convenience and perfect texture, but fresh dough works great too if you’re up for it.
• Unsalted butter: Melting and seasoning this butter adds richness and helps achieve that beautiful golden crust.
• Italian seasoning: This blend gives subtle herb notes—don’t skip it! You’ll notice it elevates the entire roll.
• Garlic powder: Adding garlic powder to the butter brings that irresistible garlic-butter flavor throughout.
• Pepperoni slices: I like to use regular pepperoni (not turkey or low-fat) for the best taste and chewiness inside each roll.
• Shredded mozzarella cheese: The ooey-gooey star of the show—choose full-fat shredded mozzarella for meltiness.
• Large egg: Brushed on the dough, it helps set a glossy, golden crust and locks in moisture.
• Grated parmesan cheese: A sprinkle on top adds a lovely salty kick and helps the finish look restaurant-worthy.
• Marinara sauce: For dipping! I recommend warming it gently so each bite is perfectly saucy.

Variations

I love that this Cheesy Pepperoni Rolls with Marinara Recipe is so adaptable—you can easily swap ingredients to suit your taste or whatever you have in the fridge. I’ve tried a few twists that I think you’ll enjoy experimenting with too.

• Spicy kick: When I want a bit more heat, I add red pepper flakes to the butter mixture or swap regular pepperoni for spicy soppressata. Totally transforms the flavor without being overwhelming.
• Cheese blends: Mixing mozzarella with provolone or sharp cheddar gives an extra dimension of flavor and richness that’s wonderful.
• Vegetarian option: You can skip the pepperoni and add sautéed mushrooms, olives, or roasted red peppers instead—still delicious with the seasoned butter and cheese.
• Gluten-free dough: If gluten’s a concern, look for a gluten-free pizza dough that bakes well. Just watch baking time closely so it doesn’t dry out.

How to Make Cheesy Pepperoni Rolls with Marinara Recipe

Step 1: Roll Out Your Dough to the Perfect Rectangle

First, preheat your oven to 375°F. Working on a piece of parchment paper makes cleanup a breeze and lets you easily transfer your roll later. Roll out the pizza dough into roughly a 10 by 15-inch rectangle. Don’t fret if it’s not perfectly even—just aim for a shape that’s easier to roll tightly when filled. I found that working the dough gently but firmly helps avoid tears and keeps the crust fluffy once baked.

Step 2: Brush with Herbed Garlic Butter

Mix your melted butter with Italian seasoning and garlic powder, and then brush half of this aromatic mixture evenly over the top of the dough. This step is key because it infuses the dough with flavor and helps the crust turn golden as it bakes. I always reserve the other half to brush on later for an extra buttery finish.

Step 3: Layer Pepperoni and Cheese

Next, arrange pepperoni slices evenly across the dough, overlapping slightly so every bite has some spicy goodness. Sprinkle the shredded mozzarella cheese over the top—this gooey layer is what makes these rolls so addictive! Pro tip: don’t skimp on the cheese; it melts down and complements the pepperoni perfectly.

Step 4: Roll Up Tightly and Prep for Baking

Carefully start rolling the dough from the long side, making a tight log with the seam on the bottom—this ensures it won’t unfurl while baking. Leave the parchment underneath so you can easily move the roll to the baking sheet without messing up the shape. I like to pinch the seam lightly to seal it well.

Step 5: Egg Wash and Bake in Two Stages

Whisk the egg and brush it all over the log—top and sides—to get that gorgeous shiny crust. Bake for 15-20 minutes, then pull the tray out and brush the roll with the remaining seasoned butter (warm it again if needed). Pop it back in the oven for another 5-10 minutes until it’s golden brown and bubbling with deliciousness inside. This two-stage baking with butter brushing really makes the difference!

Step 6: Finish and Serve with Marinara

When it’s out of the oven, sprinkle grated parmesan cheese over the top and let the roll cool for about 10 minutes—it helps the cheese set and makes slicing easier. Slice into 1-inch thick rounds, and serve warm with a bowl of heated marinara sauce on the side. I love dipping each roll into the tangy sauce—it’s like a pizza party in every bite!

How to Serve Cheesy Pepperoni Rolls with Marinara Recipe

Garnishes

I usually sprinkle a little extra parmesan or even some chopped fresh basil on top right before serving. It adds a fresh touch and makes these rolls look as good as they taste. A light dusting of crushed red pepper flakes is also my go-to for guests who love a spicy bite.

Side Dishes

These rolls pair wonderfully with a crisp green salad or simple veggie sticks for balance. Sometimes I serve them alongside roasted garlic mashed potatoes or a bowl of my favorite warm tomato soup to make a comforting meal.

Creative Ways to Present

When I’m hosting a party, I like to arrange the sliced rolls on a rustic wooden board with the marinara in small dipping bowls scattered around—so guests can serve themselves easily. Sometimes, I add a few ramekins of extra cheeses or pesto sauces for variety.

Make Ahead and Storage

Storing Leftovers

I wrap leftover rolls tightly in plastic wrap and then place them in an airtight container in the fridge. For best texture, I like to eat them within 2-3 days. The cheesy inside stays creamy and the crust remains nice when reheated properly.

Freezing

These pepperoni rolls freeze beautifully before baking—just wrap the log tightly and pop it in the freezer for up to 2 months. When you’re ready to bake, thaw overnight in the fridge, then brush with egg wash and bake as usual. This trick saves time when you want a quick snack later!

Reheating

I reheat leftovers wrapped in foil in a 350°F oven for about 10-15 minutes. This keeps the roll soft and the cheese melty without drying it out like a microwave sometimes does. You can always pop on a little extra parmesan or butter after warming for that fresh-baked feel.

FAQs

Final Thoughts

This Cheesy Pepperoni Rolls with Marinara Recipe holds a special place in my kitchen rotation. It’s just one of those recipes that’s easy to make yet feels like a celebration every time. Whether you’re feeding family, impressing friends, or just craving something warm and cheesy on a cozy night, these rolls deliver. Give them a try—I’m pretty sure you’ll find yourself making them again and again, just like my family does!

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