Why You’ll Love This Recipe

• Authentic Appalachian heritage with a modern, cheesy twist.
• Pillowy-soft, enriched bread dough that bakes to a perfect golden brown.
• Packed with savory, spicy pepperoni and gooey, melted mozzarella and provolone cheeses.
• Detailed, step-by-step instructions make this recipe foolproof for bakers of all skill levels.
• Perfect for game days, parties, lunchboxes, or a comforting anytime snack.

Equipment You’ll Need

• Stand mixer with dough hook attachment (or a large mixing bowl and wooden spoon)
• 2 large baking sheets
• Parchment paper or silicone baking mats
• Rolling pin
• Kitchen scale (highly recommended for accurate flour measurement)
• Measuring cups and spoons
• Small bowl (for egg wash)
• Pastry brush
• Wire cooling rack

Ingredients

• For the Dough:
• 1 ½ cups (360ml) warm water (105-115°F or 40-46°C)
• 2 ¼ teaspoons (1 packet or 7g) active dry yeast
• 2 tablespoons (25g) granulated sugar
• 4 ½ cups (540g) bread flour, plus more for dusting
• 2 teaspoons (10g) fine sea salt
• ¼ cup (60ml) olive oil, plus more for greasing the bowl
• For the Filling:
• 8 ounces (226g) stick pepperoni, thinly sliced
• 8 ounces (226g) low-moisture mozzarella cheese, shredded
• 4 ounces (113g) provolone cheese, thinly sliced
• For the Topping:
• 1 large egg
• 1 tablespoon water
• Optional: 1 teaspoon dried oregano or garlic powder for sprinkling

Instructions

1. Step 1: Activate the Yeast. In the bowl of your stand mixer or a large mixing bowl, combine the warm water, sugar, and yeast. Gently stir and let it sit for 5-10 minutes, until the mixture becomes foamy and fragrant. This ‘blooming’ process ensures your yeast is active.
2. Step 2: Mix the Dough. To the yeast mixture, add the bread flour, salt, and olive oil. If using a stand mixer, fit it with the dough hook attachment and mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 7-9 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If mixing by hand, stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
3. Step 3: Knead by Hand (if applicable). Knead the dough for 10-12 minutes, pushing it away from you with the heel of your hand, then folding it over and turning it. Continue until the dough is smooth and elastic. It should spring back slowly when poked.
4. Step 4: First Rise. Lightly grease a large bowl with olive oil. Form the dough into a ball and place it in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
5. Step 5: Prepare the Filling. While the dough rises, prepare your fillings. Thinly slice the stick pepperoni. Shred the mozzarella if it isn’t already. Have your provolone slices ready.
6. Step 6: Divide and Shape the Dough. Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured surface and divide it into 12 equal pieces (a kitchen scale is great for this). Roll each piece into a small ball.
7. Step 7: Assemble the Rolls. Working with one piece of dough at a time, use a rolling pin to roll it into a rectangle approximately 4×6 inches. Layer a few slices of provolone, a generous sprinkle of shredded mozzarella, and a single layer of pepperoni slices over the dough, leaving a small border around the edges. Don’t overfill.
8. Step 8: Roll and Seal. Tightly roll the dough up from one of the long ends, like a jelly roll. Pinch the seam and the ends firmly to seal. This is a crucial step to prevent cheese and oil from leaking during baking. Place the roll seam-side down on a parchment-lined baking sheet. Repeat with the remaining dough, placing rolls about 2 inches apart.
9. Step 9: Second Rise (Proofing). Cover the baking sheets loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for another 30-45 minutes, until they look puffy.
10. Step 10: Prepare for Baking. Near the end of the second rise, preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Gently brush the tops of the proofed rolls with the egg wash. This will give them a beautiful golden-brown, shiny finish. If desired, sprinkle with dried oregano or garlic powder.
11. Step 11: Bake to Perfection. Bake for 20-25 minutes, rotating the pans halfway through, until the rolls are a deep golden brown and sound hollow when tapped on the bottom. The internal temperature should be around 190°F (88°C).
12. Step 12: Cool and Serve. Transfer the baked pepperoni rolls to a wire rack to cool for at least 10 minutes before serving. They are fantastic warm, when the cheese is at its gooiest.

Expert Cooking Tips

• Use Bread Flour: For the best texture, use bread flour. Its higher protein content develops more gluten, resulting in a chewier, more structured roll that can hold up to the fillings. All-purpose flour will work in a pinch, but the texture will be softer and more cake-like.
• Check Your Yeast: Always ensure your yeast is active before proceeding. If it doesn’t get foamy and bubbly in the warm water and sugar, it’s likely expired, and your dough will not rise. Discard it and start with fresh yeast.
• Don’t Overcrowd the Pan: Give your rolls enough space on the baking sheet (at least 2 inches apart). This allows hot air to circulate evenly, ensuring they bake through and brown nicely on all sides.
• The Magic of Stick Pepperoni: While pre-sliced pepperoni is convenient, using a whole stick and slicing it yourself is a game-changer. Stick pepperoni tends to be higher in fat, which renders out during baking and infuses the bread with incredible flavor and a signature reddish-orange hue.
• Low-Moisture is Key: Use low-moisture mozzarella. Fresh mozzarella contains too much water, which will release during baking and can make your rolls soggy from the inside out. Shredding your own from a block also yields a better melt than pre-shredded cheese, which contains anti-caking agents.

Substitutions and Variations

While this recipe is a classic, it’s also incredibly versatile. For the meat, feel free to swap pepperoni for spicy soppressata, Genoa salami, or even turkey pepperoni for a lighter option. For a vegetarian version, use a plant-based pepperoni or a filling of sautéed mushrooms, onions, and bell peppers with smoked paprika for a savory flavor. The cheese blend is also customizable; try adding sharp cheddar for a tangier bite or Monterey Jack for an even creamier melt. You can also enrich the dough by adding a teaspoon of garlic powder, onion powder, or a blend of Italian herbs for another layer of flavor.

Common Mistakes to Avoid

One of the most common mistakes is under-kneading the dough. If your dough isn’t smooth and elastic, the final rolls will be dense and heavy. Be sure to knead for the full time recommended. Another pitfall is over-filling the rolls. It’s tempting to pack them full, but this often causes the seams to burst open during baking, leading to a mess of leaked cheese and oil. A third issue is not sealing the seams properly. Pinch the seam and the ends with conviction! This creates a tight seal that traps the delicious filling inside where it belongs. Finally, watch your baking time. An under-baked roll will be doughy in the center, while an over-baked one will be dry and hard. Aim for a deep, uniform golden-brown color.

Serving Suggestions

These cheesy pepperoni rolls are a star on their own, served warm from the oven. For a classic pairing, serve them with a side of warm marinara sauce for dipping. They also pair wonderfully with garlic butter sauce or a creamy ranch dressing. To turn this snack into a satisfying meal, accompany it with a simple Caesar salad or a hearty bowl of tomato basil soup. They are the ultimate addition to any party platter, especially for game days or casual get-togethers, where they are guaranteed to disappear quickly.

Storage and Reheating Tips

Store leftover pepperoni rolls in an airtight container or a zip-top bag at room temperature for up to 3 days. To reheat and bring back their freshly-baked glory, warm them in a 350°F (175°C) oven or an air fryer for 5-7 minutes. For longer storage, these rolls freeze beautifully. Wrap each roll individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, thaw them at room temperature for a few hours or overnight in the refrigerator, then reheat as desired.

Frequently Asked Questions

What is the origin of pepperoni rolls?

Pepperoni rolls originated in Fairmont, West Virginia, in the 1920s. They were created by Giuseppe ‘Joseph’ Argiro at the Country Club Bakery as a convenient, portable lunch for local coal miners. The original version was simply pepperoni sticks baked into an Italian bread roll.

Can I use pre-made pizza dough instead of making it from scratch?

Yes, you can use store-bought pizza dough as a shortcut. However, the texture will be different. This recipe’s dough is an enriched dough, making it softer and richer than standard pizza dough. Using pre-made dough will still be delicious, but for the authentic, pillowy texture, making the dough from scratch is highly recommended.

Why didn’t my dough rise properly?

There are a few common reasons. Your yeast may have been expired or ‘dead.’ Always test it first. The water you used might have been too hot (killing the yeast) or too cold (slowing it down). Lastly, the rising environment might have been too cold or drafty. Yeast loves a warm, stable environment to thrive.

Can I make the dough ahead of time?

Absolutely. After the first rise, you can punch the dough down, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, let the cold dough sit at room temperature for about 30-60 minutes to make it easier to handle before proceeding with shaping and the second rise.

Conclusion

There are few things more comforting than the smell and taste of freshly baked bread, especially when it’s filled with spicy pepperoni and molten cheese. This recipe for Soft, Cheesy Pepperoni Rolls is more than just a set of instructions; it’s a celebration of culinary history, regional pride, and the simple joy of sharing delicious food. Whether you’re a seasoned baker or just starting your journey with yeast, these rolls are a rewarding project that will fill your home with an irresistible aroma and your table with a snack that everyone will love. We encourage you to embrace the process, enjoy the kneading, and prepare to fall in love with your new favorite comfort food.