You begged me to create a savory version of my viral milk bread dinner rolls, so I made them into pull-apart pepperoni pizza rolls! Herby milk bread dough is swirled with pizza sauce, mozzarella, and lots of pepperoni, then baked until bubbly and golden brown. The dough is softer and more pillowy than my chewy pizza dough, so they really stay soft for days. They’re perfect for pizza night at home or even as an appetizer to share with a crowd!
They’re saucy, gooey, cheesy, and you get these delicious crispy edges on the outside rolls from the melted cheese on the pan. 😮💨
I use dried herbs in the dough for ease, and I tested this recipe with 5 different pizza sauces, and you really can’t go wrong, so choose your favorite! Just don’t buy pre-shredded cheese, I beg of you. It will not melt the same because of the coating.
How to Make Them
1
I always get questions on the consistency of the tangzhong. You’re looking for this thick, paste-like texture that fills the whisk.
2
The kneaded dough should look smooth and feel soft and tacky, but not sticky. You can also see the dried herbs in the dough here. They were the perfect addition for that pizza flavor!
3
I think a thicker pizza sauce works best. I used a few thinner, more watery brands, so if you notice that, I recommend reducing it in a pot until it thickens.
4
When testing this recipe, I found you need to cut the strips before adding the pepperoni. The pepperoni made it so much harder to cut cleanly.
5
I also found that cutting the pepperoni into quarter pieces, as seen here, made it easier to get bits of pepperoni in every bite.
6
If you’ve made any of my cinnamon roll recipes, you know the drill here. It’s the same cut-and-roll technique I use in those recipes.
7
I only recommend baking them on a sheet pan, not in a 9×13 pan. When I tested them, they took forever to bake and still came out gummy and raw inside.
This is just a standard baking sheet lined with parchment paper, and each roll is spaced about 1/2″ apart.
8
You’ll know they are ready to bake when the rolls are barely touching and, when you gently touch them, the dough feels light and airy, with tiny air bubbles just under the surface.
9
Another key step is to half-bake the pizza rolls, then add the extra sauce, mozzarella, and pepperoni.
I used the crisp and cup pepperonis on top, and they curl up at the edges after baking!
10
To confirm they are baked through, I stick an instant-read thermometer into the center of the roll to check the temperature.
Then, I put the pan under the broiler on high for about 2-3 minutes; watch it carefully until the cheese is slightly browned and crispy.
Now, before you come for me, note that this recipe makes a softer, chewier pizza-like experience. If you’re really craving something crispy, I recommend going for a cast iron skillet pizza instead!
Enjoy!
— Cambrea 🫶🏻
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Pepperoni Pizza Rolls
Ingredients
For the Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
For the Herb Yeast Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 3 tablespoons granulated sugar
- 1 tablespoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong from above
- 6 tablespoons unsalted butter, room temperature
For the Pizza Filling
- 1 cup pizza sauce
- 3 cups freshly shredded low-moisture mozzarella cheese
- 1 cup quartered pepperoni slices
For the Pizza Topping
- 3/4 cup pizza sauce
- 2 cups shredded low-moisture mozzarella cheese
- Mini cup pepperoni slices, for topping
- Fresh basil, for garnish, optional
- Hot honey, for drizzling, optional
Instructions
Make the Dough
- In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4–5 minutes, or until thickened into a smooth paste. Transfer to a bowl and let cool until warm, not hot.2/3 cup (155 g) water, 1/4 cup (32 g) bread flour
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, oregano, onion powder, thyme, yeast, and salt.3 2/3 cups (485 g) bread flour, 3 tablespoons (40 g) granulated sugar, 1 tablespoon dried oregano, 1 teaspoon onion powder, 1/2 teaspoon dried thyme, 2 teaspoons (6 g) instant yeast, 1 teaspoon (4 g) fine sea salt
- Add the heavy cream, milk, egg, and tangzhong. Knead on low speed for 2 minutes, or until a rough dough forms.1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) large egg, Tangzhong from above
- With the mixer running on low speed, add the butter 1 tablespoon at a time, allowing each addition to incorporate before adding more. Continue kneading for 10–12 minutes, or until the dough is smooth and elastic.6 tablespoons (84 g) unsalted butter
- Cover the bowl with plastic wrap and let the dough rest for 15 minutes.
Assemble the Rolls
- Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough into a 21×15-inch rectangle.
- Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border along the top edge. Sprinkle the mozzarella evenly over the sauce.1 cup (230 g) pizza sauce, 3 cups (270 g) freshly shredded low-moisture mozzarella cheese
- Using a pizza cutter, cut the dough into twelve 1 3/4-inch strips. Arrange the quartered pepperoni over the cheese. Cutting the strips before adding the pepperoni makes them easier to cut cleanly.1 cup (110 g) quartered pepperoni slices
- Roll each strip away from you into a spiral. Gently stretch the bare end of the dough, wrap it around the outside of the roll, and pinch to seal. This helps prevent the rolls from unraveling as they bake. Arrange them about 1/2 inch apart on the prepared baking sheet.
- Cover with plastic wrap and let rise in a warm place for 1–2 hours, or until doubled in size. The rolls should look noticeably puffy, with the sides just touching. When gently pressed, the dough should feel light and airy, with tiny bubbles beneath the surface.
Bake the Rolls
- Near the end of the rise, preheat the oven to 350°F (180°C).
- Bake for 15-18 minutes, then remove the pan from the oven. Spoon about 1 tablespoon of pizza sauce over each roll, then evenly distribute the mozzarella and mini pepperoni over the tops.3/4 cup (175 g) pizza sauce, 2 cups (180 g) shredded low-moisture mozzarella cheese, Mini cup pepperoni slices
- Return the pan to the oven and bake for another 15–18 minutes, or until the cheese is melted and bubbly and the center roll reaches 185°F (85°C) on an instant-read thermometer. For more golden-brown tops, broil on high for 2–3 minutes, watching closely to prevent burning.
- Transfer the baking sheet to a wire rack and let the rolls cool slightly. Garnish with fresh basil and a drizzle of hot honey, if desired. Serve warm.Fresh basil, Hot honey
