Pepperoni Rolls

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Its a Friday night in North Carolina and there is a huge thunderstorm outside. Me and my boys are staying inside for a night of redbox and cuddling. We made this giant pepperoni roll tonight. It had so much potential and seemed so yummy! I put it in the oven for 15 minutes. The top was pretty brown so I took it out. Cut the end off and we all sampled it. It was so yummy! But when we cut into the middle, it was still doughy. I had to increase the time to about 25 minutes. My kids and hubby loved it.

Rating: 3 star   Difficulty of Recipe: 2 stars
How I changed it:  I did add pizza sauce along the bottom. Which might explain the doughiness.
Things I may do differently next time:  Not add the pizza sauce.
Will I make it again:  Eh. With changes maybe.

Pepperoni Roll on a baking sheet.

Pepperoni Rolls

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We made this giant pepperoni roll tonight. It had so much potential and seemed so yummy!
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Author Alyssa Rivers
Servings: 8 Servings


  • Rhodes White Bread
  • Pepperoni
  • Mozerella Cheese
  • Pepperoni
  • Parmesan Cheese
  • garlic salt
  • Butter for top


  • Let bread thaw out from the freezer for a few hours. Roll the dough out to about an 11x11 square. Lay pepperoni in rows covering the top. Sprinkle with mozerella cheese and some garlic salt. Roll the dough up and back at 375 for 15-25 minutes.


Serves: 8

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Appetizer, Snack
Cuisine American
Keyword pepperoni recipes, Pepperoni Roll
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I tired this tonight (it is in the oven) 🙂 although reading your comments I think I know a variation that you would like.
    You use refrigerated French bread. You cut it down the seam and spread it out a bit. Fill with the cheese and any topping you want. Close the edges around the filling making sure to pinch the ends. It calls for two loaves and you twist the lengths together. Then cut air vents and brush with egg white and Italian seasoning, bake at 350 for 20-30 min. The. You heat up sauce and just dip.
    I make these a lot and they are so good.

  2. my Daughter makes this… uses frozen bread dough… same method as you used.. no sauce inside.. tucks the ends over so they are closed .. tops with an eggwash so they get nice & golden brown … very good !

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