If you’re on the hunt for a snack or appetizer that’s irresistibly cheesy, flavorful, and downright comforting, then you’ve got to try this Cheesy Pepperoni Rolls with Marinara Dipping Recipe. I absolutely love how these come together with gooey mozzarella, spicy pepperoni, and a buttery, golden crust—plus, dunking them in warm marinara? Game changer. Trust me, once you try this recipe, it’ll become your go-to for game nights, casual dinners, or anytime you want a little homemade pizza magic in a handheld bite.
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 40 minutes, perfect for busy days when you want something delicious fast.
- Crowd-Pleaser: My family goes crazy for these—great for kids and adults alike.
- Perfectly Balanced Flavors: The combo of buttery dough, seasoned pepperoni, melty mozzarella, and tangy marinara is unbeatable.
- Simple Ingredients: You probably already have most of these in your kitchen, so no special trips required.
Ingredients You’ll Need
The magic here happens with just a handful of well-chosen ingredients that work beautifully together. When I shop for this recipe, I always pick good quality pepperoni and fresh shredded mozzarella for the best melt and flavor.
- Pizza dough: Look for refrigerated dough in a can or fresh dough from your local pizza or bakery section—the base that holds everything together.
- Unsalted butter: Melting it and adding seasoning creates a luscious brushing that keeps the crust rich and flavorful.
- Italian seasoning: A blend of herbs that brings a subtle, classic pizzalike flavor.
- Garlic powder: Adds a punch of aroma and taste that makes these rolls extra tasty.
- Pepperoni slices: Go for the standard sliced kind; they layer perfectly and give a nice meaty bite.
- Shredded mozzarella cheese: Fresh and melty, it’s the gooey heart of these rolls.
- Large egg: Used for brushing on top, it helps you get that beautiful golden-brown crust.
- Grated parmesan cheese: Gives a savory, salty finish when sprinkled on after baking.
- Marinara sauce: Warm and ready for dipping—this is what takes every bite over the top.
Variations
I love adapting recipes like these pepperoni rolls to suit whatever mood I’m in or what’s in my pantry. The basic formula is so flexible, so don’t hesitate to tweak it a bit to fit your taste buds or dietary needs!
- Meat-free version: I’ve swapped pepperoni for sautéed mushrooms and spinach for a veggie-packed twist that everyone still raves about.
- Spicy kick: Adding some crushed red pepper flakes in the butter brush or using spicy pepperoni amps up the heat—I love this for game day.
- Cheese variations: Mixing mozzarella with provolone or adding a sprinkle of smoked gouda creates a deeper, smoky richness that’s just dreamy.
- Gluten-free dough: I’ve tried this with store-bought gluten-free pizza dough and it still bakes up wonderfully—just watch the baking time closely.
How to Make Cheesy Pepperoni Rolls with Marinara Dipping Recipe
Step 1: Prep the dough and seasoning butter
Preheat your oven to 375°F. While that warms up, roll out your pizza dough on a large piece of parchment paper into roughly a 10×15-inch rectangle. Then, mix your melted butter with Italian seasoning and garlic powder—this flavored butter is the secret to that amazing crust crunch and aroma. Brush half of this mixture evenly all over the dough; save the rest for later.
Step 2: Layer pepperoni and cheese
Next, arrange your pepperoni slices in a single, even layer over the dough—overlapping a bit is okay, so every bite has plenty of meaty goodness. Sprinkle your shredded mozzarella generously on top, because who doesn’t love lots of melty cheese?
Step 3: Roll it up tight and prepare to bake
Starting at one long edge, roll the dough up tightly into a log, keeping the seam pinned down on your parchment paper. Believe me, rolling snug helps keep everything inside without leaks. Whisk the egg in a small bowl and brush it all over the top and sides of the roll—that’s what gives it that irresistible shiny, golden finish.
Step 4: Bake and finish with parmesan
Pop the whole setup—parchment and all—onto a baking sheet, then into the oven for 15-20 minutes. Then, brush the remaining butter mixture over the top (I sometimes rewarm it if it’s cooled and solidified) and bake for another 5-10 minutes. You want a gorgeous golden-brown crust and melted cheese inside. When it’s done, pull it out, sprinkle the grated parmesan on top, and let it cool for about 10 minutes before slicing into 1-inch thick rolls.
Pro Tips for Making Cheesy Pepperoni Rolls with Marinara Dipping Recipe
- Brush generously with seasoned butter: Don’t skimp on the butter mixture—it keeps the crust crispy and flavorful.
- Roll tightly but gently: I learned the hard way—if you roll too loose, the filling sneaks out; too tight, and the dough tears.
- Use parchment for easy cleanup: Baking on parchment means no stuck rolls and effortless transfer from prep to oven.
- Let them rest before slicing: Waiting those 10 minutes lets the cheese set a bit so you get neat slices and no messy leaks.
How to Serve Cheesy Pepperoni Rolls with Marinara Dipping Recipe
Garnishes
I usually sprinkle some extra grated parmesan and freshly chopped parsley or basil on top just before serving—it adds brightness and a nice pop of color. A little crushed red pepper is also great if you like a bit of heat with your cheesy pepperoni rolls.
Side Dishes
These rolls pair perfectly with a simple green salad or roasted veggies to balance the richness. I also love serving them alongside some garlic-roasted broccoli or even a light Caesar salad for a satisfying meal.
Creative Ways to Present
For parties or holiday gatherings, I like arranging the sliced rolls into a circular “wreath” shape on a large platter and sprinkling fresh herbs over the top—it’s festive and fun. You could also serve them with mini cups of warm marinara for dipping set around the plate for a casual “finger-food” vibe.
Make Ahead and Storage
Storing Leftovers
Leftover cheesy pepperoni rolls store beautifully in an airtight container in the fridge for up to 3 days. I usually wrap them tightly in plastic wrap and then put them in a sealed container to keep them fresh.
Freezing
I’ve frozen these rolls before, both before and after baking. If freezing before, wrap the rolled dough tightly, then thaw in the fridge overnight before baking as usual. For baked leftovers, wrap each slice in foil then place in a freezer bag—reheat straight from frozen for best results.
Reheating
To keep that crispy outside and melty inside, I prefer reheating in a 350°F oven for 10-15 minutes rather than the microwave, which can make the dough soggy. If you’re in a hurry, 30 seconds in the microwave followed by a quick skillet grill works too.
FAQs
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Can I make Cheesy Pepperoni Rolls with Marinara Dipping Recipe ahead of time?
Absolutely! You can assemble and roll the dough ahead of time, then keep it refrigerated until you’re ready to bake. Just brush with the egg wash right before baking for the best golden finish.
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What cheese works best in this recipe?
Mozzarella is the star for meltiness and mild flavor, but feel free to blend with provolone or a bit of sharp cheddar for extra depth. I’ve also added parmesan inside before for a cheesier punch.
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Can I use homemade pizza dough for these rolls?
Yes! Homemade dough works perfectly and lets you customize the texture and flavor. Just roll it out to the same size and bake as directed.
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How spicy are the pepperoni rolls?
That depends on your pepperoni choice. Traditional pepperoni has a mild spice, but if you like it hotter, swap in spicy pepperoni or add red pepper flakes to your butter brush for an extra kick.
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What’s the best marinara sauce to serve with these rolls?
I use a simple, rich marinara—either store-bought or homemade—with a balance of sweetness and acidity. Warm it up just before serving, and you’re set for perfect dipping!
Final Thoughts
This Cheesy Pepperoni Rolls with Marinara Dipping Recipe is one of those recipes I keep coming back to because it hits all the right notes: cheesy, savory, satisfying, and really easy to whip up. Whether you’re feeding kids, hosting friends, or just craving something comforting, these rolls are consistently a hit. I always feel a little proud when I serve them, and the marinara dipping just seals the deal. I can’t wait for you to give this a try—you’re going to love it as much as I do, I promise!
Print
Cheesy Pepperoni Rolls with Marinara Dipping Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 15 slices
- Category: Snack
- Method: Baking
- Cuisine: Italian-American
Description
Pepperoni rolls are a delicious, savory snack featuring pizza dough rolled with pepperoni and mozzarella cheese, brushed with seasoned butter, baked until golden, and served with marinara sauce for dipping. This easy-to-make recipe combines classic Italian flavors in a portable, shareable form perfect for parties or casual meals.
Ingredients
Dough and Topping
- 13.8 ounce can pizza dough
- 3 tbsp unsalted butter, melted
- 1 tsp Italian seasoning
- 1 tsp garlic powder
Filling
- 8 oz pepperoni slices
- 1 1/2 cups (170g) shredded mozzarella cheese
Finishing
- 1 large egg
- 1 tbsp grated parmesan cheese
- Marinara sauce, for dipping
Instructions
- Preheat Oven: Set your oven to 375°F to prepare for baking the pepperoni rolls.
- Prepare Dough: Roll out the pizza dough on parchment paper into a 10×15 inch rectangle to create a base for the fillings.
- Season Butter: Combine Italian seasoning and garlic powder into the melted butter. Brush half of this mixture evenly over the dough surface, reserving the rest for later.
- Add Filling: Layer the pepperoni slices evenly over the buttered dough, overlapping as needed, then sprinkle the shredded mozzarella cheese on top.
- Roll the Dough: Starting from the long edge, roll the dough tightly into a log with the seam side down on the parchment paper. Transfer this to a baking sheet.
- Egg Wash: Whisk the egg in a small bowl and brush it thoroughly over the top and sides of the dough log to help achieve a golden finish.
- Bake First Phase: Bake for 15-20 minutes until the dough begins to brown.
- Brush with Remaining Butter: Reheat the reserved seasoned butter if needed, then brush it over the partially baked roll to add flavor and help browning.
- Bake Second Phase: Continue baking for another 5-10 minutes until the roll is golden brown and cooked through.
- Finish and Serve: Remove from oven, sprinkle the grated parmesan on top, and let cool for 10 minutes. Slice into 1-inch pieces and serve warm with marinara sauce for dipping.
Notes
- Use parchment paper to prevent sticking and make transfer easier.
- For a spicier kick, consider using spicy pepperoni or adding red pepper flakes.
- Ensure the dough roll is tight to prevent filling from leaking during baking.
- Letting the rolls cool slightly before slicing helps keep their shape.
- Leftovers can be reheated in the oven to keep the crust crispy.
Nutrition
- Serving Size: 1 slice (approx. 1 inch thick)
- Calories: 180
- Sugar: 1.5g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
