Cheesy Pull Apart Pepperoni Roll
Cheesy Pull Apart Pepperoni Roll
Ingredients
For the Dough
- 500 grams flour, all-purpose or 1:1 gluten-free
- 350 grams water
- 1 packet instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon olive oil
For the Filling
- 10 mozzarella sticks, frozen
- 20-30 slices pepperoni, approximately 2-3 slices per roll
For Finishing and Dipping
- 2 tablespoons melted butter, as needed for brushing
- 1/2 teaspoon flaky salt, as needed
- 1/4 cup Parmesan cheese, grated, as needed
- 2 tablespoons Italian parsley, chopped, as needed
- 2 tablespoons hot honey, as needed for drizzling
- 1 cup Sauz Hot Honey Marinara, for dipping
Instructions
- 1
In a large bowl, combine 350 grams water, 1 packet instant yeast, 1 teaspoon sugar, and 1 tablespoon olive oil.
⏱️ 2 min
- 2
Add 1 teaspoon salt and 500 grams flour to the bowl. Mix the ingredients with a spatula until a shaggy dough forms.
⏱️ 3 min
- 3
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.
⏱️ 7 min
- 4
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.
⏱️ 30 min
- 5
Lightly flour a clean work surface. Transfer the rested dough onto the floured surface and briefly knead by hand.
⏱️ 2 min
- 6
Divide the dough into 10 equal pieces. Roll each piece into a small ball.
⏱️ 5 min
- 7
Take one piece of dough and flatten it with a rolling pin into an oval shape.
⏱️ 5 min
- 8
Place 2-3 slices of pepperoni onto the flattened dough, slightly overlapping.
⏱️ 2 min
- 9
Place one frozen mozzarella stick on top of the pepperoni.
⏱️ 1 min
- 10
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.
⏱️ 5 min
- 11
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.
⏱️ 3 min
- 12
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.
⏱️ 15 min
- 13
Preheat your oven to 425°F (220°C).
⏱️ 10 min•🌡️ 425
- 14
Bake the rolls at 425°F (220°C) for 18-22 minutes, or until golden brown and crispy.
⏱️ 20 min•🌡️ 425
- 15
Once baked, remove the pan from the oven. Brush the hot rolls with more melted butter.
⏱️ 1 min
- 16
Grate Parmesan cheese over the rolls using a microplane. Sprinkle chopped Italian parsley over the rolls.
⏱️ 2 min
- 17
Drizzle hot honey generously over the rolls.
⏱️ 1 min
- 18
Serve warm. Pull apart a roll to reveal the melted cheese and pepperoni inside. Dunk the rolls in Sauz Hot Honey Marinara for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Pull Apart Pepperoni Roll
For the Dough
- 500 grams flour, all-purpose or 1:1 gluten-free
- 350 grams water
- 1 packet instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon olive oil
For the Filling
- 10 mozzarella sticks, frozen
- 20-30 slices pepperoni, approximately 2-3 slices per roll
For Finishing and Dipping
- 2 tablespoons melted butter, as needed for brushing
- 1/2 teaspoon flaky salt, as needed
- 1/4 cup Parmesan cheese, grated, as needed
- 2 tablespoons Italian parsley, chopped, as needed
- 2 tablespoons hot honey, as needed for drizzling
- 1 cup Sauz Hot Honey Marinara, for dipping
Instructions
- 1
In a large bowl, combine 350 grams water, 1 packet instant yeast, 1 teaspoon sugar, and 1 tablespoon olive oil.
⏱️ 2 min - 2
Add 1 teaspoon salt and 500 grams flour to the bowl. Mix the ingredients with a spatula until a shaggy dough forms.
⏱️ 3 min - 3
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.
⏱️ 7 min - 4
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.
⏱️ 30 min - 5
Lightly flour a clean work surface. Transfer the rested dough onto the floured surface and briefly knead by hand.
⏱️ 2 min - 6
Divide the dough into 10 equal pieces. Roll each piece into a small ball.
⏱️ 5 min - 7
Take one piece of dough and flatten it with a rolling pin into an oval shape.
⏱️ 5 min - 8
Place 2-3 slices of pepperoni onto the flattened dough, slightly overlapping.
⏱️ 2 min - 9
Place one frozen mozzarella stick on top of the pepperoni.
⏱️ 1 min - 10
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.
⏱️ 5 min - 11
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.
⏱️ 3 min - 12
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.
⏱️ 15 min - 13
Preheat your oven to 425°F (220°C).
⏱️ 10 min•🌡️ 425 - 14
Bake the rolls at 425°F (220°C) for 18-22 minutes, or until golden brown and crispy.
⏱️ 20 min•🌡️ 425 - 15
Once baked, remove the pan from the oven. Brush the hot rolls with more melted butter.
⏱️ 1 min - 16
Grate Parmesan cheese over the rolls using a microplane. Sprinkle chopped Italian parsley over the rolls.
⏱️ 2 min - 17
Drizzle hot honey generously over the rolls.
⏱️ 1 min - 18
Serve warm. Pull apart a roll to reveal the melted cheese and pepperoni inside. Dunk the rolls in Sauz Hot Honey Marinara for dipping.
⏱️ 2 min