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In a large bowl, combine 350 grams water, 1 packet instant yeast, 1 teaspoon sugar, and 1 tablespoon olive oil.

Add 1 teaspoon salt and 500 grams flour to the bowl. Mix the ingredients with a spatula until a shaggy dough forms.

Transfer the shaggy dough to a stand mixer fitted with a dough hook and knead on medium speed until smooth and elastic, about 5-7 minutes.

Transfer the dough to a lightly oiled container, cover it, and let it rest at room temperature for 15–30 minutes to hydrate and make shaping easier.

Lightly flour a clean work surface. Transfer the rested dough onto the floured surface and briefly knead by hand.

Divide the dough into 10 equal pieces. Roll each piece into a small ball.

Take one piece of dough and flatten it with a rolling pin into an oval shape.

Place 2-3 slices of pepperoni onto the flattened dough, slightly overlapping.

Place one frozen mozzarella stick on top of the pepperoni.

Carefully wrap the dough around the mozzarella stick and pepperoni, sealing the edges tightly to fully enclose the filling. Pinch seams together to prevent cheese from leaking.

Arrange the wrapped rolls in a baking pan, leaving a small space between them as they will expand. Brush the tops of the unbaked rolls with melted butter.

Sprinkle flaky salt over the buttered, unbaked rolls. Cover the baking pan with a clean kitchen towel and allow the rolls to rest (proof) for 15 minutes.

Preheat your oven to 425°F (220°C).

Bake the rolls at 425°F (220°C) for 18-22 minutes, or until golden brown and crispy.

Once baked, remove the pan from the oven. Brush the hot rolls with more melted butter.

Grate Parmesan cheese over the rolls using a microplane. Sprinkle chopped Italian parsley over the rolls.

Drizzle hot honey generously over the rolls.

Serve warm. Pull apart a roll to reveal the melted cheese and pepperoni inside. Dunk the rolls in Sauz Hot Honey Marinara for dipping.


In a large bowl, combine 350 grams water, 1 packet instant yeast, 1 teaspoon sugar, and 1 tablespoon olive oil.

Add 1 teaspoon salt and 500 grams flour to the bowl. Mix the ingredients with a spatula until a shaggy dough forms.

Transfer the shaggy dough to a stand mixer fitted with a dough hook and knead on medium speed until smooth and elastic, about 5-7 minutes.

Transfer the dough to a lightly oiled container, cover it, and let it rest at room temperature for 15–30 minutes to hydrate and make shaping easier.

Lightly flour a clean work surface. Transfer the rested dough onto the floured surface and briefly knead by hand.

Divide the dough into 10 equal pieces. Roll each piece into a small ball.

Take one piece of dough and flatten it with a rolling pin into an oval shape.

Place 2-3 slices of pepperoni onto the flattened dough, slightly overlapping.

Place one frozen mozzarella stick on top of the pepperoni.

Carefully wrap the dough around the mozzarella stick and pepperoni, sealing the edges tightly to fully enclose the filling. Pinch seams together to prevent cheese from leaking.

Arrange the wrapped rolls in a baking pan, leaving a small space between them as they will expand. Brush the tops of the unbaked rolls with melted butter.

Sprinkle flaky salt over the buttered, unbaked rolls. Cover the baking pan with a clean kitchen towel and allow the rolls to rest (proof) for 15 minutes.

Preheat your oven to 425°F (220°C).

Bake the rolls at 425°F (220°C) for 18-22 minutes, or until golden brown and crispy.

Once baked, remove the pan from the oven. Brush the hot rolls with more melted butter.

Grate Parmesan cheese over the rolls using a microplane. Sprinkle chopped Italian parsley over the rolls.

Drizzle hot honey generously over the rolls.

Serve warm. Pull apart a roll to reveal the melted cheese and pepperoni inside. Dunk the rolls in Sauz Hot Honey Marinara for dipping.
