Pepperoni Pizza Roll Breadsticks with Garlic Butter and Mozzarella
By Mason Brooks
Prep
90 min
Cook
20 min
Total
110 min
Servings
12
Level
Medium
These pepperoni pizza rolls are a convenient meal or snack option if you want warm bread products quickly. For my version, I wrap thin slices of pepperoni and mozzarella in yeast dough and bake the rolls, then add melted garlic butter, parmesan cheese, and oregano to the finished rolls.
Start by using water at 105°F to 115°F and let the yeast foam before adding other dough ingredients. Knead the dough until smooth and slightly sticky. Let the dough rise in a warm location until it doubles in size. Doughs may take longer to rise in cooler kitchen environments.
Roll out the dough into a 12- by 18-inch rectangle, leaving a 1-inch border bare on all sides. Roll the rectangle into a rope and pinch the seam to keep the dough from separating during baking. Room-temperature mozzarella will melt while baking along with the dough.
I like the curled shape of snack plates. Snack plates can also be cut into breadsticks. Other snack plate serving ideas include Italian grinder tortellini salad, Amish hamburger casserole, air-fried zucchini bits, buffalo chicken cheese casserole, and cowboy butter for dipping.
Why you'll love this recipe
- They are eaten as an appetizer or side dish with dinner. Spiral-shaped slices include pepperoni and mozzarella.
- The dough is fermented twice to create an airy center in the baked roll to hold the filling.
- Garlic butter is served on top of the rolls after baking, with parmesan and oregano. The rolls are hot and hold the garlic butter.
- Slice rounds for serving. They can also be sliced into long, flat pieces to look like breadsticks.
- They pair well with pasta salad, casseroles, zucchini bites, buffalo chicken cheese bake, and other dishes typically not served with bread.
- Leftovers can be warmed in the oven if you want the cheese melty again.
Ingredients
- •500 g all-purpose flour (about 3.75 cups)
- •300 ml warm water (105°F to 115°F)
- •7 g active dry yeast (about 2.25 teaspoons)
- •12 g granulated sugar (about 1 tablespoon)
- •10 g kosher salt (about 2 teaspoons)
- •30 ml extra virgin olive oil (about 2 tablespoons)
- •225 g low-moisture mozzarella cheese (shredded, about 2 cups)
- •115 g thin-sliced pepperoni (about 4 ounces)
- •56 g unsalted butter (melted, about 4 tablespoons)
- •5 g garlic powder (about 1 teaspoon)
- •2 g dried oregano flakes (about 1 teaspoon)
- •15 g grated Parmesan cheese (about 2 tablespoons)
Instructions
- 1
Combine the 300 ml warm water and 12 g sugar in a large glass bowl. Sprinkle the 7 g active dry yeast over the top and let it stand for 5 to 10 minutes, until foamy and bubbly.
- 2
Stir the 30 ml olive oil and 10 g salt into the yeast mixture.
- 3
Gradually mix in the 500 g flour until a shaggy dough forms.
- 4
Turn the dough onto a floured surface and knead for 8 to 10 minutes, until smooth, elastic, and slightly tacky.
- 5
Put the dough in a lightly oiled bowl, cover it with a damp cloth, and leave it in a warm, draft-free spot for 60 to 90 minutes, until doubled in size.
- 6
Press down the risen dough to release the large air pockets.
- 7
Roll the dough on a floured surface into a 12 by 18-inch rectangle, keeping the thickness even.
- 8
Spread the 225 g shredded mozzarella over the dough, leaving a 1-inch border.
- 9
Arrange the 115 g thin-sliced pepperoni in a single layer over the mozzarella.
- 10
Starting from a long edge, roll the dough tightly into a log and pinch the seam closed.
- 11
Cut the log into 1.5-inch thick rounds with a sharp knife. For longer breadstick shapes, cut longer sections and gently flatten them.
- 12
Set the pieces on a parchment-lined baking sheet, cover them, and let them rise for 20 to 30 minutes.
- 13
Preheat the oven to 400°F (200°C).
- 14
Bake on the middle rack for 18 to 22 minutes, until the dough is deep golden-brown and the mozzarella is bubbling and browned at the edges.
- 15
Melt the 56 g butter and whisk in the 5 g garlic powder while the breadsticks bake.
- 16
Brush the hot breadsticks generously with the garlic butter. Sprinkle with the 2 g oregano flakes and 15 g grated Parmesan cheese.
FAQ
Nutrition (per serving)
Calories
285
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