Cheesy Pepperoni Rolls – The Ultimate Homemade Snack!

If you’re anything like me, you’re always looking for an easy but ridiculously good snack that pleases everyone—kids, adults, picky eaters, the whole crew. These Cheesy Pepperoni Rolls have become a go-to in my kitchen, and trust me, once you try them, there’s no going back.

Think pizza vibes, but in soft, golden rolls stuffed with gooey cheese and zesty pepperoni. Yeah. That’s good.

The first time I made them, I was a little overconfident (aren’t we all when it comes to anything involving pizza dough?)—I overloaded the filling, didn’t seal the edges well, and ended up with mini cheese volcanoes all over my oven. 

Learn from my mistakes—I’ll walk you through everything step-by-step so yours turn out perfect.

Why I Love This Recipe

• It’s super customizable – You can use different cheeses, sauces, or meats.
  
• Perfect for meal prep or freezing – Just warm them up in the oven and they taste freshly baked!
  
• Kid-approved – These disappear FAST in my house!
  
• Beginner-friendly – Even if you’re new to baking, this recipe is super approachable.

TOTAL TIME

Prep Time: 15 minutes

Cook Time: 15–18 minutes

Servings: Makes 12 rolls

 Ingredients

For the dough:

• 1 can refrigerated pizza dough (or crescent dough works too)
  
• Flour for dusting

For the filling:

• 1 ½ cups shredded mozzarella cheese (low-moisture is best to avoid sogginess)
  
• 1 cup sliced pepperoni (I like to cut them into halves or quarters for easier rolling)
  
• 1 tbsp grated Parmesan (optional, for extra flavor)
  
• 1 tsp Italian seasoning
  
• ¼ tsp garlic powder

For topping (optional but highly recommended):

• 1 tbsp melted butter
  
• Pinch of Italian seasoning or garlic salt

 Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it. Trust me—parchment paper = zero stickage and easy cleanup. Don’t skip this.

Step 2: Roll Out the Dough

Lightly flour your surface and roll out the pizza dough into a rectangle—about 12×9 inches. If you’re using crescent dough, press the seams together to make one solid sheet.

Tip: Don’t roll the dough too thin! I did this the first time and ended up with rolls that tore and leaked cheese everywhere.

Step 3: Add the Filling

Sprinkle mozzarella evenly across the dough, followed by the pepperoni slices, Parmesan, Italian seasoning, and garlic powder.

Mistake alert: I once added way too much cheese thinking “more is better.” It ended up oozing out and burning on the tray. Stick to the measurements, and you’ll get the perfect gooey center without the mess.

Step 4: Roll It Up

Starting from the long side, carefully roll the dough into a tight log. Pinch the seam and ends to seal it closed. Use a sharp knife or serrated blade to slice into 1-inch rolls—about 12 pieces.

Pro tip: Chill the log for 10 minutes before slicing if your dough feels too soft—it makes cutting cleaner and keeps everything together.

Step 5: Bake

Place the rolls cut-side up on your baking sheet. Brush the tops with melted butter and sprinkle with a little more seasoning if you want to get fancy.

Bake for 15–18 minutes, or until golden brown and the cheese is bubbling.

Step 6: Cool & Serve

Let them cool for 5 minutes before digging in—just enough time to set without losing that melty, cheesy goodness.

Substitutions & Variations

• Dough: No pizza dough? Crescent roll dough works great. You can also use homemade dough if you’re feeling ambitious.  Low-Carb Version – Use low-carb dough (like fathead dough) and turkey pepperoni.
• Cheese: Mozzarella is classic, but provolone, cheddar, or a blend works too. Just avoid very soft or fresh cheeses (they make things soggy).
• Pepperoni: Not a fan? Try cooked sausage crumbles, turkey pepperoni, or even chopped veggies like mushrooms and bell peppers (just pat them dry).
• Sauce twist: Want more pizza flavor? Add a thin layer of marinara or pizza sauce on the dough before adding the cheese. But go light—too much sauce = soggy disaster.
• Spicy Twist – Add red pepper flakes or use spicy pepperoni for extra heat.
•  Mini Version – Cut the dough in half lengthwise before rolling for bite-sized rolls.

Storing & Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
  
• Freezer: Freeze after baking—wrap tightly and store for up to 2 months.
  
• Reheat: Bake at 350°F for 8–10 minutes or air fry at 350°F for 4–5 minutes until heated through.

 FAQs

Can I make these ahead of time?

Yes! You can assemble the rolls, cover tightly, and refrigerate for up to 24 hours before baking. Bake just before serving for the best texture.

Can I freeze them?

Totally. Freeze them after baking—just let them cool, pop them in a zip-top bag, and freeze for up to 2 months. Reheat in the oven or air fryer for best results.

Can I make them in the air fryer?

Absolutely! Set the air fryer to 350°F and cook for 6–8 minutes in batches. Keep an eye on them—they cook fast!

My rolls opened up while baking—why?

You probably didn’t seal the edges well or overstuffed them (been there, done that). Make sure to pinch those seams tightly and don’t overload the filling.

Final Thoughts

These Cheesy Pepperoni Rolls are now a staple in my recipe rotation. They’re easy, customizable, and just plain fun to make and eat. The combo of crispy edges, melty cheese, and pepperoni hits the spot every time.

And hey—if your first batch isn’t perfect, no stress. Mine definitely weren’t. But once you get the hang of sealing them right and balancing the filling, you’ll be cranking these out like a pro.

If you try this recipe, I’d love to hear how it went for you! Did you add a twist or try a different filling? Drop a comment below—I’m always down to hear about your delicious experiments.