Homemade pepperoni rolls on white kitchen counter with golden crust

Pepperoni Rolls Recipe

Authentic West Virginia pepperoni rolls made with soft homemade dough, stuffed with pepperoni and cheese, brushed with garlic butter, and baked golden brown.

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Course: Appetizer, bread, Snack

Cuisine: American, Appalachian, Italian-American

Prep Time: 1 20

Cook Time: 20

Rise Time: 1 30

Total Time: 2 50

Servings: rolls

Calories: 280kcal

Cost: $8–10

Equipment

1 Large mixing bowl For combining dough
1 Kitchen scale Optional, for precision
1 Stand mixer With dough hook (optional)
2 Kitchen towels For covering dough while rising
1 Rolling pin For shaping dough
2 Baking sheets Lined with parchment
1 Pastry brush For butter/garlic topping
1 Wire rack Cooling
1 Instant-Read Thermometer To check doneness

Ingredients

4 cups All-purpose flour spooned & leveled
2 ¼ teaspoon Active dry yeast 1 packet
1 ½ cups Warm water 105–110°F
2 tablespoon Sugar to feed yeast
1 ½ teaspoon Salt
2 tablespoon Vegetable oil
2 large Eggs beaten
36–48 slices Pepperoni 3–4 per roll
1 ½ cups Mozzarella cheese shredded
3 tablespoon Butter melted
½ teaspoon Garlic powder mixed with butter
1 teaspoon Italian seasoning optional
2 tablespoon Parmesan cheese optional topping
1 tablespoon Olive oil for dough bowl
Marinara sauce for dipping

Instructions

Dissolve yeast & sugar in warm water, let bloom 5 mins
Mix flour & salt, add yeast mixture, oil & eggs
Knead on floured surface 8–10 mins until smooth
Place in oiled bowl, cover & rise 1 hr
Punch down dough, divide into 12 portions
Roll into circles, add pepperoni & cheese
Seal edges tightly, place seam-side down
Cover & rise again 30 mins
Preheat oven to 375°F
Brush with garlic butter
Bake 18–22 mins until golden (190°F inside)
Cool on wire rack 10 mins before serving

Notes

Serve warm with marinara sauce for dipping. Optional toppings like Parmesan and Italian seasoning add extra flavor!

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