Pepperoni Rolls

Easy pepperoni rolls are a shortcut version of the West Virginia classic, made with crescent roll dough, mozzarella, and pepperoni.

They’re cheesy, savory, and perfect for weeknight dinners, game day tailgates, lunchboxes, and quick after-school snacks.

Before You Get Started

A few simple tips will make sure your rolls turn out just right:

• Pick your dough. Crescent roll dough is the fastest option, but pizza dough works too if you want a sturdier roll.
• Choose your cheese. Mozzarella sticks cut into pieces are easy to tuck inside. Shredded cheese works as well but can be a little messier.
• Use the pepperoni you love. Stick pepperoni cut into batons tastes closer to the traditional version, while slices are convenient and quick.
• Egg wash helps. Brushing the rolls before baking gives them a golden color and a little shine.
• Season the tops. A sprinkle of garlic powder or Italian seasoning adds extra flavor.

** Pro Tip: If they’re damp, pat your pepperoni slices dry with a paper towel before rolling. This keeps the dough from getting soggy as it bakes.

Step-by-Step: How to Make Pepperoni Rolls

Step 1: Make the Egg Wash

Whisk an egg with a splash of water, then set this aside. You’ll need it in just a few minutes!

Step 2: Prep Your Dough

Preheat the oven to 375°F and line a baking sheet with parchment. Unroll the crescent dough and separate it into triangles. Work on a lightly floured surface if the dough feels sticky.

Step 3: Add the Filling

Place a few slices of pepperoni on the wide end of each triangle, then add a piece of mozzarella.

** Tip: Keep the cheese away from the very edges of the dough so it doesn’t ooze out as it bakes.

Step 4: Roll and Seal

Starting from the wide end, roll the dough up over the filling, tucking in the sides as you go. Place each roll seam-side down on the baking sheet.

Step 5: Brush and Season

Brush the egg wash lightly over each roll. Sprinkle with garlic powder or Italian seasoning if you’d like a little extra flavor.

** Tip: Don’t skip the egg wash! It’s a simple step that adds a nice shine to the dough and helps the rolls brown in the oven.

Step 6: Bake Until Golden

Bake for 12 to 15 minutes, or until the rolls are puffed and golden brown. Let them cool for a few minutes before serving so the cheese sets inside. Cool slightly and serve with a side of marinara or pizza sauce for dipping!

** Pro Tip: If the tops are browning too quickly, tent the pan loosely with foil so the dough cooks through without burning.

Serving Suggestions

Serve West Virginia pepperoni rolls as an after-school snack or party appetizer. They’re great straight out of the oven or served at room temp. They also hold up well when packed cold for school or work lunches.

For an easy weeknight dinner, pair the rolls with a side salad dressed in creamy buttermilk dressing or pepper jelly vinaigrette; with cut-up veggies and dip; with steamed broccoli; or with potato chips, baked potato wedges, or frozen French fries.

Variations and Customizations

It’s easy to change up these rolls to suit your taste. Use provolone or pepper jack cheese instead of mozzarella for a different flavor. Add a few sliced olives, mushrooms, or bell peppers inside for a pizza-style twist. If you’d like smaller snack-sized bites, cut the dough triangles in half before filling.

** Flavor Twist: Try brushing the tops with melted butter mixed with garlic and parsley after baking for rolls that taste like garlic bread stuffed with pepperoni.

Preparation and Storage Tips

• Make Ahead: Assemble up to 1 day in advance and refrigerate (covered) until ready to bake.
• Store: Cool completely, then store in an airtight container at room temp for 1 day or refrigerate for up to 5 days.
• Freeze: Freeze baked pepperoni rolls in a single layer, then transfer to a zip-top bag and store in the freezer for up to 3 months. Reheat in a 350°F oven for 5-10 minutes.
• Reheat: To maintain crispness, reheat in a toaster oven or oven rather than a microwave.

Frequently Asked Questions

• Why did my cheese leak out? Try tucking the cheese inside the edges of the dough as you roll them up, and make sure the seam is pressed down firmly on the pan.
• Why are my rolls soggy on the bottom? Don’t overcrowd the pan so the air circulates well.
• Can I make these with homemade dough? Yes. Pizza dough or homemade bread dough both work well. Just cut into portions and fill the same way.
• Do they have to be served warm? Not at all. They’re delicious at room temperature and pack well in lunchboxes. Just note that the cheese will not pull and stretch when it’s cool.
• Can I make them without cheese? Yes. Traditional West Virginia pepperoni rolls didn’t always have cheese, so leave it out if you prefer.