Pepperoni Pizza Roll Breadsticks (Print Version)
Soft, cheesy breadsticks swirled with pepperoni and mozzarella, brushed with butter and Parmesan.
# What You Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) active dry yeast
03 - 1 teaspoon granulated sugar
04 - 3/4 cup warm water (about 110°F)
05 - 2 tablespoons olive oil
06 - 1 teaspoon salt
→ Filling
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup sliced pepperoni
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon garlic powder
→ Topping
11 - 2 tablespoons melted butter
12 - 1/4 cup grated Parmesan cheese
→ For Serving
13 - 1 cup marinara sauce (optional)
# How-To Steps:
01 - In a mixing bowl, dissolve granulated sugar and active dry yeast in warm water. Let stand for 5 minutes until mixture becomes foamy.
02 - Add all-purpose flour, olive oil, and salt to the activated yeast. Mix and knead thoroughly for 5 to 7 minutes until dough is smooth and elastic. Cover and proof in a warm environment for 1 hour or until doubled in volume.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
04 - On a floured surface, roll dough into a 10 by 14-inch rectangle.
05 - Evenly layer shredded mozzarella cheese, sliced pepperoni, dried oregano, and garlic powder over the surface.
06 - Starting from the long edge, roll dough tightly into a log. Cut crosswise into 12 equal pieces.
07 - Place slices seam-side down on prepared baking sheet. Brush tops with melted butter and sprinkle with grated Parmesan cheese.
08 - Bake in preheated oven for 18 to 20 minutes or until breadsticks are golden and cooked through.
09 - Serve warm with marinara sauce on the side for dipping.
# Expert Tips:
01 -
- These breadsticks taste like pizza but are even easier to pass around during a movie or game night.
- The swirl of cheese and pepperoni in each bite makes them irresistible—my friends have been known to polish off a tray without realizing it.
02 -
- Letting the yeast sit until properly frothy is key—impatience here means dense breadsticks later.
- The first time I rushed the rise, the rolls didn’t puff up and nobody reached for seconds; now I always give them time.
03 -
- If your yeast isn’t bubbling, start over with new yeast—the difference is everything.
- Sprinkle a bit of cornmeal under the parchment for an extra crisp bottom crust.