Pepperoni Rolls Recipe

Activate & Mix

In the bowl of a stand mixer or a large mixing bowl, combine warm water (about 105–115°F), warm milk, sugar and instant yeast. Let sit 5 minutes until foamy. Add melted butter and the egg and whisk to combine.

Form Dough

Add flour and salt to the wet mixture. Using the dough hook on low speed (or a wooden spoon), mix until a shaggy dough forms. Increase speed to medium and knead 6–8 minutes until smooth, elastic and slightly tacky. If too sticky, add up to 2 tablespoons more flour; if too dry, add 1 teaspoon water at a time.

First Rise

Lightly oil a clean bowl, transfer the dough, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Prepare Filling

While dough rises, arrange pepperoni and provolone so they are ready. Combine grated Parmesan, dried oregano and crushed red pepper flakes in a small bowl; set aside.

Portion Dough

After the dough has doubled, gently deflate and turn onto a lightly floured surface. Divide into 8 equal pieces (about 100–115 g each). Roll each piece into a 6–7 inch rectangle about 1/4 inch thick.

Assemble Rolls

Place one slice of provolone centered on each dough rectangle. Top with 10 slices of pepperoni (arranged in a small stack) and a sprinkle (about 1 teaspoon) of the Parmesan-oregano mixture. Fold the short side of dough over the filling, then fold in the long sides and roll seam-side down to form a tight log. Pinch ends and seams to seal.

Second Rise

Place assembled rolls seam-side down on a parchment-lined baking sheet spaced 1 inch apart. Cover loosely with plastic wrap or a towel and let rise 25–30 minutes until puffy.

Egg Wash & Bake

Preheat oven to 400°F (200°C). Whisk together 1 egg and 1 teaspoon water to make an egg wash; brush lightly over rolls. Sprinkle optional sesame or poppy seeds. Bake on center rack 15–18 minutes until golden brown and internal temperature reaches 190°F (88°C).

Brush with Butter

Remove from oven and immediately brush with 2 tablespoons melted butter for a glossy, tender crust. Let cool 5 minutes before serving so cheese sets slightly.

While rolls bake (or ahead of time), heat olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes and tomato paste, stir to combine.

Add dried basil, dried oregano, sugar, salt and black pepper. Bring to a gentle simmer, then reduce heat to low and simmer 10–12 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning. Keep warm for serving.

Serve each warm pepperoni roll with a small bowl of warm marinara for dipping.