Cheesy Pepperoni Rolls with Marinara Recipe

If you’re hunting for a snack or party treat that’s irresistibly comforting and downright addictive, you’ve got to try my Cheesy Pepperoni Rolls with Marinara Recipe. Picture soft, pillowy pizza dough wrapped around gooey mozzarella and spicy pepperoni, all baked to golden perfection and paired with warm, tangy marinara for dipping. Trust me, once you make these, they’ll quickly become a household favorite you’ll want to whip up time and again.

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Ingredients & Why They Work

The magic of this Cheesy Pepperoni Rolls with Marinara Recipe really lies in the harmony of each component. Each ingredient brings something crucial—soft dough for structure, butter and spices for flavor, pepperoni for that perfect meaty punch, and melting mozzarella for creamy indulgence. Plus, the marinara balances all that richness beautifully.

• Pizza dough: The base that holds everything together—fluffy, soft, and a little chewy, it’s best to use fresh or canned dough for that perfect texture.
• Unsalted butter: Helps brown the rolls and adds richness without overpowering, while letting you control the salt level.
• Italian seasoning: Brings classic herb notes like oregano and basil to elevate the whole flavor profile.
• Garlic powder: Adds a subtle depth and warmth that complements the pepperoni without being too strong.
• Pepperoni slices: Use your favorite kind—spicy, mild, or even turkey pepperoni works—to add that signature pizza flavor.
• Shredded mozzarella cheese: Melts beautifully, stringing out on every bite, creating that delicious gooey center.
• Large egg: Acts as an egg wash to help the crust turn golden and glossy, making the rolls look as good as they taste.
• Grated parmesan cheese: Sprinkled on top for a sharp finishing touch that adds a wonderful nuttiness.
• Marinara sauce: The classic dipping companion that brightens everything with its tangy tomato goodness.

Tweak to Your Taste

I love how versatile these rolls are. Whether you like things a little spicier, cheesier, or want to sneak in some veggies, this recipe welcomes your creativity. You can easily make it your own based on what you have or crave.

• Extra Cheese: I sometimes add a mix of mozzarella and provolone for a richer cheese pull that melts luscious and creamy.
• Veggie Boost: If you want to sneak in greens, throw in some sautéed spinach or thinly sliced bell peppers before rolling up.
• Spice it Up: Add red pepper flakes into the butter brush or swap out pepperoni for spicy salami for a kick.
• Gluten-free Options: You can use a gluten-free pizza dough to keep all the flavor but make it friendly for celiac diets.

Step-by-Step: How I Make Cheesy Pepperoni Rolls with Marinara Recipe

Step 1: Rolling Out the Dough

I start by preheating my oven to 375°F—this gives it plenty of time to get nice and hot. Then, I roll the pizza dough out directly on a piece of parchment paper to about a 10×15 inch rectangle. Using parchment here is a game-changer: it keeps everything easy to move and clean up, with zero sticking.

Step 2: Butter, Spices & Layering the Goodies

Next, I mix the Italian seasoning and garlic powder into my melted butter—this herby, fragrant butter brush adds so much flavor no one expects! I brush half of this mixture evenly over the rolled-out dough, reserving the other half for later. Then comes the fun part—layering the pepperoni slices evenly, overlapping them just slightly. On top, I generously sprinkle shredded mozzarella, which is the perfect melty base.

Step 3: Rolling & Egg Wash

Starting at the long edge closest to me, I tightly roll the dough into a log, making sure the seam is tucked underneath when I place it on the baking sheet. This helps keep everything sealed and the rolls looking neat. Then, I whisk an egg and brush it all over the top and sides of the log. This step gives the crust that beautiful golden shine and slightly crisp texture once baked.

Step 4: Bake & Butter Again

I pop the roll into the oven for 15-20 minutes until it starts to look deliciously golden. Then I brush it with the remaining butter mixture—sometimes I reheat it just a touch to keep it fluid. Back into the oven it goes for another 5-10 minutes until it’s golden brown throughout and piping hot inside. This two-stage buttering really ups the flavor and gives the crust a soft, slightly crispy finish you’ll love.

Step 5: Parmesan & Resting

Once out of the oven, the last flourish is a generous sprinkle of grated parmesan over the top. Then, I let the roll rest for about 10 minutes—this step is crucial because it helps the cheese set slightly so when you slice into those cheesy pepperoni rolls, they keep their shape and don’t ooze all over the place. Slice into about 1-inch thick pieces and serve warm alongside marinara for dipping. Yum!

How to Serve Cheesy Pepperoni Rolls with Marinara Recipe

Garnishes

I like to sprinkle a little fresh chopped parsley or basil over the sliced rolls—it adds a fresh pop of color and herbiness that pairs beautifully with that rich cheese and pepperoni combo. A touch of extra grated parmesan on the side is also a nice touch for parmesan lovers.

Side Dishes

I usually pair these rolls with a simple green salad dressed with a light vinaigrette to balance the richness. Roasted veggies or a bowl of mixed olives also complement the flavors nicely. If it’s game day, throw on some crunchy carrot sticks or celery for dipping in extra marinara for variety.

Creative Ways to Present

For parties, I arrange the sliced rolls into a spiral on a large platter with small bowls of marinara sauce scattered around for easy dipping. I’ve also served mini portions in muffin tins for bite-sized poppable rolls, which always get rave reviews from guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly wrap leftover rolls in plastic wrap and store them in the fridge where they keep well for up to 3 days. Slicing them before storing can make reheating easier but I prefer to keep the log whole to help lock in moisture.

Freezing

I’ve had great luck freezing these—let the roll cool completely, then wrap it tightly in foil and place it in a freezer bag. Frozen rolls last up to 2 months. Thaw overnight in the fridge before reheating for the best texture.

Reheating

I reheat leftovers in a 350°F oven wrapped loosely with foil to keep the crust soft without drying out the cheese. About 10-15 minutes does the trick. You can also pop individual slices in the microwave for 30-40 seconds if you’re in a rush, though oven heating keeps the texture nicer.

FAQs

Final Thoughts

These Cheesy Pepperoni Rolls with Marinara Recipe have become a go-to comfort food for me—easy enough for weeknights but impressive enough for guests. The combination of soft dough, melty cheese, and that herby, buttery crust dipped in tangy marinara is just pure happiness on a plate. I can’t wait for you to try making these and hearing how much they’ve won over your family and friends. Trust me, this recipe is one you’ll want to keep coming back to whenever you need a little cheesy, pepperoni-laden joy in your life!

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