Pepperoni Rolls — 32 Comments

  1. These are amazing! This is a new favorite to pack in my children’s lunch for school. No heating required and tastes great, filling, and best part, I made them so I know what they’re eating! I added some dried rosemary, basil and oregano in the dough as well and it added another great flavour to it. I’m making another batch today, with salami.

      • They turned out great! The boys want me to put green olives in with it next time and serve with pizza sauce for dip. Next I am trying a veggie samosa filling! You’ve created a stuffed roll monster out of me. Thanks so much!

  2. I’m so glad you like them! What’s the veggie samosa filling like?

    It is addictive isn’t it? We bought frozen meatballs today. My plan is to thaw the meatballs in the refrigerator and then wrap them in dough. I’ll let you know how it turns out.

    I’ve also chopped up leftover pork roast, added BBQ sauce and used that as filling. It was great and it used up the leftover pork.

  3. Omg!! I made these today for my son’s 4th birthday tomorrow. I added some Italian seasoning to the dough. I also added a pinch of shredded mozz cheese on top of the pepperoni. It smelled devine while baking!!! And tastes even more so!!! Thank you for this recipe!!! It will be used over and over!!

    • I love ’em too. This weekend I’m going to make some and put them in the freezer. They’re great for those nights when there’s no time to cook.

  4. The fam loved the pepperoni rolls. Then demanded I make more!! I did the unthinkable and forgot to write down your web address…AAHHHH!!! I have been seaching for 3 whole days for several hours each day to find your page. Now that I’ve found it again, I promise never to loose it again. Yes, these rolls are just that GREAT!!!

    • Donya, I’m so glad you found the site again! And I’m glad you like the pepperoni rolls! They’re a favorite at my house too. I like to make a batch and then freeze some for those nights when I’m too busy to cook.

  5. I made these last night and my family loved them. Today I am going to make some with sausage links for a breakfast on the go. Thanks so much for this recipe.

  6. Well i am making some now. I live in wv so we are use too them. got 5 more mins left in bread machine. fringers cross they turn out. pepperoni and cheese in them.

  7. well I made them. but one thing. they realy didnt rise taste good but I dont think 1 teaspoon and 1/4 of yeast is enough. think thats what happen

    • it must be the temperature of the milk. I think the recipe should indicate preheating milk to help the yeast ferment.

  8. I made these a couple days ago some with colby jack cheese and some with american and they were great, my mother in law loved them and she doesn’t like pepperoni rolls now she wants me to make her a batch with hot pepper cheese.

  9. I made these last Sunday, added dried basil, rosemary , oregano as I saw someone post, put pepperoni with a chunk of mozzarella cheese and also sliced black olives, was Gona add some pizza sauce but got distracted and rembered when they were all rolled out , anyways came out great and am Gona make a philli cheese steak one next

  10. I put taco meat and fiesta cheese in a batch for my son to try and they were actually very good and my son loves them! Im going to try meatballs and mozzarella next but im pretty sure anything would work.

  11. Just made these and I like them way too much! Snowed in VA and these are the perfect hardy snack for our team of shovelers. Thanks for the great recipe!

  12. Try cutting your pepperoni into sticks instead of slices, it really makes a difference. Also they taste really good with chili and cheese.

  13. If in a hurry can you just use the frozen rolls such as Rhodes, that you have to let rise, thaw them , stuff with the pepperoni & possibly cheese then roll up & let rise as directed in ur recipe? Just curious! Thank you

  14. When you say you make them and freeze them, do you mean you freeze them unbaked or baked? How do you thaw and prep.? Thanks!

    • I freeze the baked pepperoni rolls. Wrap them in foil and put them in the freezer. To reheat them put the foil-wrapped rolls in a cold oven at 320 degrees for forty-five minutes. We did this just this week and paired it with a vegetable soup. It turned out great!

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