Pepperoni Pizza Rolls Food

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Pepperoni and Cheese Rolls (Made With Pizza Dough) image

Adjust all ingredients to taste to taste. The amount of pepperoni and mozzeralla cheese you use will depend on how large your slices are, so the amounts listed are only estimated. Salami may be used in place of pepperoni or use both, prep time does not include making the pizza dough, I use recipe#119387 or recipe#164371 will work fine, or use your own favorite pizza dough recipe. Feel free to add sliced onions if desired.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 45m

Yield 4 rolls

Number Of Ingredients 9

1 lb prepared pizza dough
olive oil
8 tablespoons grated parmesan cheese (1/2 cup, or to taste)
black pepper
4 ounces sliced pepperoni (might use more)
15 slices mozzarella cheese
2/3 cup purchased roasted red pepper (rinsed and chopped)
salt (optional)
1 large egg, lightly beaten


  • Set oven to 400 degrees (set oven rack to second-lowest position).
  • Prepare a large lightly greased baking sheet.
  • Slice the pizza dough into 4 even pieces.
  • Roll out 1 piece into a 10-inch round on a lightly-floured surface, then brush the top of the dough with a small amount of olive oil.
  • Sprinkle about 2 tablespoons grated parmesan cheese over the dough, then black pepper to taste.
  • Arrange one-fourth (in one even layer) of the pepperoni slices, mozzeralla cheese slices and then the roasted red bell peppers.
  • Sprinkle salt and black pepper over the peppers if desired.
  • Roll up the dough round, then tuck ends under and pinch to seal.
  • Prepare the three remaining rolls in the same manner.
  • Arrange on a baking sheet.
  • Brush lightly with egg, then if desired sprinkle lightly with kosher salt.
  • Cut three (1/2-inch) slits into the top of the dough to allow steam to escape.
  • Bake for about 25-30 minutes.

Nutrition Facts : Calories 528.6, Fat 40.7, SaturatedFat 20.6, Cholesterol 170.3, Sodium 1632.6, Carbohydrate 3.8, Fiber 0.3, Sugar 1.2, Protein 36


Pepperoni Pizza Rolls image

Pepperoni pizza rolls.

Provided by Kylee Kolesar

Categories     Bread     Quick Bread Recipes

Time 38m

Yield 28

Number Of Ingredients 9

cooking spray
3 (10 ounce) cans refrigerated biscuits (such as Pillsbury™)
56 slices pepperoni
1 (8 ounce) package mozzarella cheese, cut into 28 cubes
1 egg, beaten
½ cup grated Parmesan cheese, or to taste
1 tablespoon Italian seasoning, or to taste
1 tablespoon garlic powder, or to taste
1 (14 ounce) can pizza sauce, warmed


  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Remove biscuit dough from cans and flatten individual biscuits on a flat work surface. Stack pepperoni slices and mozzarella cheese cubes over biscuits. Pull the edges of each biscuit into the middle to cover the pepperoni and cheese.
  • Place rolls seam-side down in the prepared baking pan. Brush with beaten egg. Sprinkle Parmesan cheese, garlic powder, and Italian seasoning over rolls.
  • Bake in the preheated oven until golden brown, 18 to 20 minutes. Serve with warm pizza sauce for dipping.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 14.9 g, Cholesterol 17.5 mg, Fat 7.7 g, Fiber 0.5 g, Protein 5.9 g, SaturatedFat 2.8 g, Sodium 515.3 mg, Sugar 2.9 g


Pepperoni Pizza Bites with Homemade Marinara Sauce image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h25m

Yield 24 pizza bites

Number Of Ingredients 17

Extra-virgin olive oil
1 pound refrigerated pizza dough
2 tablespoons minced garlic (about 2 large cloves)
2 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley
All-purpose flour, for dusting
6 ounces sliced pepperoni
2 1/2 to 3 cups shredded low-moisture mozzarella (about 12 ounces)
Marinara Sauce, for serving, recipe follows
1 tablespoon extra-virgin olive oil
1/4 cup finely diced yellow onion (about 1/2 small onion)
1 teaspoon kosher salt
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons tomato paste
1/2 teaspoon dried oregano
Pinch crushed red pepper
One 26-ounce box chopped tomatoes, such as Pomi


  • Preheat the oven to 400 degrees F. Line a baking sheet with foil and lightly grease the foil with olive oil. Remove the pizza dough from the refrigerator and let sit at room temperature for 30 minutes.
  • In a small bowl combine the garlic, Parmesan, parsley and 1/4 cup olive oil. Set aside.
  • Lightly dust a work surface with flour and roll out the pizza dough into a 12-by-14-inch rectangle. Arrange the dough with the 14-inch side parallel to you. With a ruler, mark every 4 inches along the 12-inch side. Cut the dough straight across at the marks to make three 4-inch-wide strips. Brush top of the strips with 1 tablespoon olive oil. Shingle the pepperoni slices over the dough strips. Sprinkle 3/4 to 1 cup of the mozzarella in a line down the center of each strip.
  • Roll up each dough strip into a long log, as you would for cinnamon rolls. It is easiest to begin by folding the bottom of the dough up over the cheese; if there is any cheese sticking out, stuff it back into the roll. Continue rolling the dough over itself until it forms a log with dough on the outside and all of the pepperoni and mozzarella on the inside. Pinch the seams together, then pinch the sides together. Lightly brush the logs all over with olive oil and transfer them, seam-side down, to the prepared baking sheet.
  • Bake until golden brown, 12 minutes. Brush the tops of the logs generously with the garlic mixture and return to the oven for another 3 minutes, until the garlic is very fragrant but not yet browned. Let cool for 10 minutes.
  • Transfer the pepperoni rolls to a cutting board and slice into 1 1/2-inch pieces. Serve immediately with marinara sauce.
  • Heat the olive oil over medium heat in a medium saucepot. Add the onions and salt and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds until fragrant but not browned. Stir in the tomato paste, oregano and crushed red pepper; cook 30 seconds to toast the tomato paste and spices. Stir in the chopped tomatoes. Bring the sauce to a boil, reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and adjust the seasoning with salt to taste. Keep warm until ready to serve, or cool completely and refrigerate in an airtight container.


Pizza Rolls image

I have a few disclaimers about these crazy rolls, which I made yesterday on a whim since I had half a batch of cinnamon roll dough leftover from Satur

Categories     appetizers     main dish

Time 50m

Yield 8 servings

Number Of Ingredients 10

1 whole Pizza Crust (or You Can Use Thawed Frozen Bread Dough!)
Olive Oil
Salt And Pepper, to taste
Marinara Sauce
Grated Parmesan Cheese
Sliced Mozzarella Cheese
Jarred Pesto
String Cheese
Other Optional Ingredients: Pepperoni, Cooked Italian Sausage, Olives, Onions, Etc.
Extra Marinara Sauce, For Dipping


  • Preheat the oven to 400 degrees. Roll out the pizza dough onto a floured surface until it's a large rectangle. Smear with a little olive oil and sprinkle with salt. Spread the surface with marinara sauce, then sprinkle generously with Parmesan. Lay a couple of layers of mozzarella slices all over the sauce. Smear pesto all over the cheese. Lay on any other pizza ingredients (pepperoni, etc.) that you'd like. Unwrap string cheese and lay it in a line at the top of the dough. Roll it toward you so that the string cheese winds up in the middle of the roll of dough. Slice into 1 inch pieces and place in a baking dish or iron skillet. Allow the rolls to rise for 20 minutes.Bake for 15 minutes, until the bread is golden and the fillings are bubbly. Remove and serve immediately with extra marinara sauce.


Pizza Logs - Pizza Egg Rolls image

Provided by Rebecca Lindamood

Categories     Appetizer     Snack

Number Of Ingredients 6

20 egg roll wrappers
80 slices pepperoni
20 mozzarella sticks
1/4 cup melted butter or extra virgin olive oil
3/4 cup pizza sauce
minced fresh parsley for garnish


  • Open your egg roll wrapper package and lay the stack of wrappers on a large cutting board or clean counter. Cover them with a clean towel.
  • Fill a ramekin or small bowl with water and set that near your egg roll wrappers. Take one egg roll wrapper out from under the towel and lay it out on the cutting board in a diamond shape.
  • One point should be aiming toward your stomach making the egg roll wrapper a diamond shape. In the center of the egg roll wrapper, arrange four slices of pepperoni in an overlapping line and top with an unwrapped cheese stick.
  • Dip your finger into the water and use it to moisten the top two edges of the egg roll wrapper. Fold the bottom corner up and over the pepperoni and cheese and use the wrapper to gently snug the contents together.
  • Fold the corners in from either side and tuck them around the filling, then roll away from you toward the moistened edges. Press to seal.
  • If the corner has trouble sticking, you can re-moisten it and press again. If your egg roll wrappers continue to have trouble sticking, you can beat an egg and brush that on to seal them.
  • Set the wrapped pizza log on a plate or half sheet pan. Continue with the remaining egg roll wrappers, pepperoni slices, and mozzarella sticks, leaving a little space between the rolls so they will not stick together.
  • To prepare the pizza logs in the air fryer, preheat your air fryer for 5 minutes. While it heats, brush the pizza egg rolls generously with melted butter or olive oil.
  • When the air fryer is fully heated, arrange the pizza logs in the air fryer basket. Set the air fryer temperature at 380ºF.
  • Air fry the pizza logs for 10 to 15 minutes, or until browned to your liking, shaking or using tongs to turn about halfway through the cooking time.
  • Let the pizza egg rolls rest for 3 minutes before transferring to a plate, garnish with fresh parsley, if desired, and serving with pizza sauce for dipping.
  • Preheat your oven to 425ºF.
  • Arrange the rolled pizza logs on a rimmed half sheet pan and brush generously with melted butter or olive oil, making sure there is room for air to circulate around them. Bake for 12 to 14 minutes, turning over halfway through the cooking time, or until golden brown.
  • Let the pizza egg rolls rest for 3 minutes before transferring to a plate, garnish with fresh parsley, if desired, and serving with pizza sauce for dipping.
  • Add 1/2-inch of oil to a frying pan with deep sides over medium high heat. Heat until the oil is shimmering or until the bubbles form and float up instantly around the handle of a wooden spoon inserted in the oil.
  • Gently lower the pizza logs, one at a time, into the hot oil, taking care not to crowd the pan. It may take a couple of batches depending on the size of your pan.
  • Fry for 1 to 2 minutes, or until deep golden brown underneath, use tongs to flip carefully, and fry another 1 to 2 minutes, just until golden brown. Transfer the fried pizza logs to a paper towel lined plate and let them rest for at least 3 minutes before garnishing with fresh parsley, if desired, and serving with pizza sauce for dipping.

Nutrition Facts : Calories 918 kcal, Carbohydrate 45 g, Protein 46 g, Fat 62 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 123 mg, Sodium 2418 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving


Pepperoni and Bacon Pizza Rolls image

There are plenty of good pizza roll recipes but none of the fillings suited my family's tastes so I came up with this one. If you prefer you can replace some of the meat with sauteed vegetables such as mushrooms and peppers.

Provided by Cookin-jo

Categories     Lunch/Snacks

Time 40m

Yield 24 pizza rolls, 24 serving(s)

Number Of Ingredients 5

8 ounces bacon, sliced 1/4 inch
12 ounces pepperoni, mild, cut into 1/4 inch dice (buy a chunk at the deli and peel the skin)
1 cup pizza sauce (I use Freezer Pizza Sauce, purchased is fine)
6 ounces mozzarella cheese, shredded (bagged pre-shredded pizza cheese is good)
24 egg roll wraps


  • Fry bacon until just crisp and drain on paper towels. Crumble when cool.
  • Wipe the bacon grease out of the pan with a paper towel and fry pepperoni in same pan. Drain on paper towels.
  • Combine bacon, pepperoni, sauce and cheese.
  • Working with 4 wrappers at a time place 2 heaping tablespoons of filling on each wrapper. Brush all 4 edges with water. Roll one corner over the filling, fold in the 2 sides and then roll up completely.
  • Heat an inch of vegetable oil in a large deep skillet to 375 degrees. Fry 4 wrappers at a time. When both sides are golden remove to a baking sheet lined with newspaper and paper towel to cool.
  • These may be eaten immediately or frozen. To reheat place in a single layer on a baking sheet in a 350 degree oven until warmed through.

Nutrition Facts : Calories 232.5, Fat 12.6, SaturatedFat 4.6, Cholesterol 29.9, Sodium 557.1, Carbohydrate 19.7, Fiber 0.8, Sugar 0.3, Protein 9.2


Pizza Roll Ups image

Transfer a loaf of frozen bread dough from freezer to refrigerator in the morning and it will be ready to use by dinner time.

Provided by Brenda.

Categories     Lunch/Snacks

Time 30m

Yield 10 Rolls, 2-3 serving(s)

Number Of Ingredients 6

1 loaf frozen bread dough, thawed, 1 lb
1/4 cup prepared pizza or 1/4 cup pasta sauce
1/2 cup shredded mozzarella cheese, divided
2 tablespoons finely chopped pepperoni
1 tablespoon olive oil
2 tablespoons grated parmesan cheese


  • Preheat oven to 450 degrees.
  • Generously coat a rimmed baking sheet with cooking spray.
  • Roll dough into a 10 inch square on a floured surface.
  • Spread pizza or pasta sauce over dough.
  • Sprinkle all but 2 tbsp mozzarella over the sauce.
  • Top with pepperoni.
  • Roll up dough jelly-roll style to enclose filling.
  • Cut roll crosswise into 10 slices.
  • Place slices, cut side down on baking sheet.
  • Brush tops with oil.
  • Sprinkle with parmesan and remaining mozzarella cheese.
  • Bake until golden brown, about 15 minutes.
  • Serve immediately.


Pepperoni Roll image

If you like pepperoni pizza, you'll like this recipe. My mom made this often when I was growing up. Filling can be adjusted to suite your tastes. Cooking time includes rising time.

Provided by Kzim4

Categories     Cheese

Time 55m

Yield 1 loaf

Number Of Ingredients 4

1 loaf frozen bread dough, thawed
1/4 lb pepperoni, thinly sliced
1 -2 cup shredded mozzarella cheese
1 1/2 cups pizza sauce


  • Roll out dough to 8 x 15 inch rectangle.
  • Spread thin layer of pizza sauce (may not use all) over dough to within 1 inch of edges.
  • Top sauce with cheese and pepperoni.
  • Starting from long edge, roll up dough.
  • Pinch all seams and ends to seal.
  • Place on greased cookie sheet.
  • Cover with waxed paper.
  • Let rise 15 minutes.
  • Bake@400 degrees Farenheit for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 1093.4, Fat 78.6, SaturatedFat 33.1, Cholesterol 217.4, Sodium 3252.9, Carbohydrate 35.2, Fiber 7.6, Sugar 7.8, Protein 58.5


Pepperoni Pizza Lasagna Rolls image

I switched this up a bit and made it like a regular lasagna because it was easier. I also added a jar of alfredo on top of it all for tomato layers and alfredo layers. This is hard to stop eating. Recipe courtesy of Infinite Passion. Serving size is estimated.

Provided by AmyZoe

Categories     For Large Groups

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 20

1 tablespoon unsalted butter
1 teaspoon extra virgin olive oil
2 garlic cloves, minced
1/2 of a medium yellow onion, diced small
28 ounces diced tomatoes
3 ounces tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 pinch red pepper flakes
salt, to taste
pepper, to taste
10 lasagna noodles, cooked and drained and rinsed with cold water
1 egg, lightly beaten
1 1/4 cups part-skim ricotta cheese
1 1/2 cups mozzarella cheese, diveded
3/4 cup grated parmesan cheese, divided
1/4 cup chopped fresh parsley
1/4 teaspoon pepper
3 ounces sliced pepperoni


  • In a large pan over medium heat, heat the butter and olive oil until the butter is melted.
  • Add the garlic and onion and saute until tender, about 5 minutes.
  • Stir in tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes.
  • Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
  • Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
  • Simmer for 15 minutes. Cool slightly. With an immersion blender, carefully blend until sauce has desired texture. (I skipped this part because i like chunky sauce).
  • Preheat oven to 350. Cook noodles according to package directions. Once cooked, drain and rinse with cold water.
  • Spread 1/2 cup to 1 cup pizza sauce in bottom of pan.
  • Prepare the filling by mixing beaten egg, ricotta cheese (I used cottage cheese instead), a cup of mozzarella, 1/2 c grated parmesan cheese, parsley, and pepper until well combined.
  • To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling.
  • Lay out 5 to 6 pepperoni on top of cheese filling. Roll up each noodle starting at one of the short ends.
  • Place in prepared baking dish, seam down. Repeat until all noodles have been filled and rolled. Pour 1 and 1/2 cups pizza sauce over rolls and top with 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
  • Cover baking dish with foil and bake for 45 to 50 minutes (remove foil last 10 to 15 minutes) or until hot and cheese is melted. (I skipped the foil and found it unnecessary) Let stand 10 minutes prior to serving.

Nutrition Facts : Calories 193.4, Fat 10.2, SaturatedFat 5.2, Cholesterol 41.3, Sodium 291.4, Carbohydrate 15.2, Fiber 1.4, Sugar 2.7, Protein 10.5


Pepperoni Pizza Rolls with Hot Honey image

Rolled and twisted with pepperoni and lots of cheese, this skillet snack goes from great to outstanding with a drizzle of hot honey.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 16 pepperoni pizza rolls

Number Of Ingredients 7

5 tablespoons salted butter
2 cloves garlic, minced
1 pound pizza dough
1 cup shredded mozzarella cheese, plus more for sprinkling
Pepperoni slices, for topping
Vegetable oil, for the skillet
Hot honey, for drizzling


  • Preheat the oven to 400˚ F. Melt the butter with the garlic in a saucepan.
  • On a work surface, roll out the pizza dough into an 8-by-18-inch rectangle. Brush with one-third of the garlic butter and top with 1 cup mozzarella. Arrange pepperoni slices along one long side of the dough, then continue adding pepperoni to cover half of the dough. Tightly roll up the dough into a log, starting with the pepperoni side, then slice into 16 rounds.
  • Arrange the rounds, cut-side up, in an oiled 8-inch cast-iron skillet and brush with the remaining garlic butter. Bake until golden, 20 to 25 minutes. Sprinkle with more mozzarella and continue baking until browned, about 10 minutes. Drizzle with hot honey before serving.


Pizza Rolls image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 25

Pizza Dough, recipe follows
All-purpose flour, for dusting
Olive oil, for oiling dough
Kosher salt
Marinara Sauce, recipe follows
1/2 cup grated Parmesan
10 slices mozzarella cheese
2 tablespoons jarred pesto
8 slices pepperoni
1/2 cup chopped olives
1/4 cup diced green bell peppers
4 pieces string cheese
1/2 teaspoon active dry yeast
2 cups all-purpose flour
1/2 teaspoon kosher salt
Scant 1/4 cup olive oil (a little less than 1/4 cup), plus more for the bowl
Olive oil, for oiling the pan
3 to 4 cloves garlic, minced
1 small to medium onion, chopped
1/2 cup white wine (or chicken broth)
Three 15-ounce cans crushed tomatoes
Kosher salt and freshly ground black pepper
Pinch sugar
Chopped fresh parsley, as needed
Chopped fresh basil, as needed


  • Roll out the Pizza Dough on a floured surface until it's a large rectangle about 8 inches by 12 inches. Smear with a little olive oil and sprinkle with salt. Spread the surface with about 1/2 cup of the Marinara Sauce, then sprinkle with the Parmesan. Lay the mozzarella slices over the sauce. Smear the pesto over the cheese. Lay on the pepperoni, olives and bell peppers.
  • Unwrap the string cheese and lay it in a line at the top of the dough. Roll it towards you so that the string cheese ends up in the middle of the roll of dough; pinch the seam closed. Slice into 1-inch pieces and place them in a 10-inch cast-iron skillet. Allow the rolls to rise for 20 minutes.
  • Preheat the oven to 400 degrees F.
  • Bake until the bread is golden and the fillings are bubbly, about 15 minutes. Serve immediately with warm Marinara Sauce.
  • Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
  • In a mixer, add the flour and salt and, with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
  • Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour.
  • Add a tablespoon or so of olive oil to a hot pan over medium-high heat, throw in the garlic and onion and give them a stir. Add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
  • Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
  • Toward the end of the cooking process, chop up fresh parsley and basil and add it to the sauce to taste, stirring to combine.


Pepperoni Rolls image

Meet West Virginia's unofficial state snack. These pepperoni and cheese-stuffed pockets can be found in convenience stores across the Mountain State. And instead of sliced pepperoni (like in Italian versions found elsewhere) these soft rolls have a large chunk in the center (a bonus for serious pepperoni lovers!).

Provided by Food Network Kitchen

Time 4h30m

Yield 8 rolls

Number Of Ingredients 10

1 1/2 cups milk
3 tablespoons unsalted butter
2 tablespoons sugar
One 1/4-ounce package active dry yeast
Kosher salt
3 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 large egg
One 6-ounce stick pepperoni, cut crosswise onto 4 even logs and each split in half lengthwise
1/4 cup extra-virgin olive oil
1 1/2 cups shredded whole-milk mozzarella


  • Gently heat the milk and butter in a small saucepan until the butter is melted. The milk should be just a little hotter than warm, between 100 and 115 degrees F (but no warmer than 115 degrees F). Remove the saucepan from the heat and whisk in the sugar, yeast and 2 teaspoons salt. Let the mixture sit until the yeast is activated and foam covers the top, 5 to 8 minutes.
  • Add the flour, egg and yeast liquid to a large bowl. Make the dough by mixing the ingredients together with a rubber spatula. Make sure all ingredients are incorporated; the dough will be sticky and loose. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Remove the plastic and gently re-knead the dough in order to deflate it while still in the bowl. Form into a ball, as best you can, and cover with plastic wrap. Let rest in a warm place until doubled in size, about 1 hour.
  • Line 2 baking sheets with parchment. Transfer the dough to a very generously floured surface, kneading to bring together. Cut the dough into 8 pieces, about 3 1/2 ounces each. Gently form each piece into a ball, incorporating more flour as needed so the dough is no longer sticky but still pliable. Use your hands to flatten each ball to a 4 1/2-inch circle. Brush a piece of pepperoni with oil and place in the center of the circle, along with 2 tablespoons shredded mozzarella. Fold the dough over the pepperoni, like a burrito, and place on the prepared baking sheets seam-side down. (It's ok if the filling is not fully encased at this point.) Repeat with the remaining pepperoni and cheese, placing the bundles on the baking sheets at least 1 inch apart to allow for a third rise. Cover the rolls loosely with plastic wrap and place in a warm place for 30 minutes. The rolls will puff up just a bit.
  • Preheat the oven to 350 degrees F. Brush the tops of the rolls with the remaining oil and bake until the crust is crispy and golden brown, 30 to 35 minutes.


Pepperoni Roll image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 7

2 1/2 cups flour (I'm using bread flour but you could use all-purpose)
1 tablespoon kosher salt
1 teaspoon instant yeast (see Cook's Note)
1/4 cup olive oil, plus more for the baking sheet
1 pound sliced lunch meat (I'm using pepperoni)
1 pound cheese (I'm taking mozzarella)
2 ounces Parmesan, grated


  • For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
  • For the pepperoni roll: Preheat the oven to 375 degrees F. Lightly oil a rimmed baking sheet.
  • Roll the dough out into a rectangle 1/4 inch thick. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
  • Leaving a 1/2-inch border, cover the dough with the sliced pepperoni. Cover the pepperoni with the mozzarella. Fold over the outside edges of the dough and roll up lengthwise like a jelly roll.
  • Transfer the roll to the baking sheet, seam-side down. Make 6 shallow cuts on an angle on the top of the roll. Brush with the oil and sprinkle with the Parmesan. Bake until golden, 25 to 30 minutes.


Pepperoni Pizza Soup image

Once upon a time, my husband and I owned a pizzeria and this dish was always popular on the menu. We've since sold the restaurant, but I still make the soup for all kinds of potlucks and gatherings. It's always a big hit and everyone asks for the recipe. -Estella Peterson, Madras, Oregon

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 10

2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1/2 cup sliced pepperoni, halved
1-1/2 teaspoons dried oregano
1/8 teaspoon pepper
1 package (9 ounces) refrigerated cheese ravioli
Shredded part-skim mozzarella cheese and sliced ripe olives


  • In a 4-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 8-9 hours., Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is tender. Top servings with cheese and olives.

Nutrition Facts : Calories 203 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1008mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.

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Calories 265 per serving
  • Move oven rack to middle position and preheat oven to 400 degrees F. Lightly spray a 9-inch pie plate with nonstick cooking spray. Unroll pizza dough and divide into 20 equal sized pieces.
  • Lay one dough piece flat and slightly stretch it out. Top the dough with a cube of cheese and a piece of pepperoni. Gently pull the edges of the dough around the cheese and pepperoni and pinch closed. Place seam-side down in the prepared pie plate. Repeat with the remaining dough pieces.
  • Lightly brush the tops of the dough balls with olive oil. Sprinkle with Italian seasoning and bake until the tops are golden brown, about 20 minutes. Sprinkle with Parmesan cheese and serve warm with pizza sauce for dipping!

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Spread the pizza sauce over top, leaving a 1/2-inch space on the edges. Spread the cheese over top and then sprinkle the pepperoni and …
Servings 12
Total Time 55 mins
Category Lunchbox
Calories 150 per serving

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In a mixing bowl combine warm water, yeast and sugar and let sit about 5 minutes, until yeast is bubbling up. Add oil, salt and 2 cups flour with bubbling up yeast and mix well. Add additional 1 cup flour and salt, knead until …

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Place the small pizza rolls in a well greased bunt pan sprinkled with garlic salt. Arrange them so that they are all evenly placed around. Let sit for 30 minutes covered with a dish towel. This allows the dough to rise. Preheat Oven to 400 …

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Egg rolls filled with tender steak, provolone cheese, mushrooms, onions, bell peppers. $9.95. BRIE CROSTINI Warm Crostinis topped with Apple Compote, Brie, and crumbled Bacon. $9.95. Soups n Salads. VEGAN CHILI – PHILLY …

Super yummy air fryer pepperoni pizza rolls. Make this tasty and delish Crescent roll pizza rolls for quick dinner or lunch. Perfect kids party food or snacks. Pizza stuffed …
Ratings 1
Category Dinner, Lunch
Cuisine Italian
Total Time 15 mins
  • Place a small spoonful of sauce in the center of the crescent roll. Top with cheese and pepperoni.
  • Fold up each corner of the crescent roll and pinch the ends together to form a ball. Continue filing and folding each roll until all are stuffed.
  • Preheat the air fryer to 375 degrees. When the air fryer is heated, place the pizza rolls in the basket, making sure they aren’t touching. Cook for 5 minutes.

Ingredients. To make pepperoni pizza rolls, you will need the following ingredients: pizza dough - made with all-purpose flour, salt, water, instant yeast, sugar and olive oil. I …
5/5 (2)
Total Time 1 hr 40 mins
Category Appetizers
Calories 205 per serving
  • Whisk together flour and salt in a large mixing bowl. In a small bowl, combine water, yeast, sugar and olive oil. Whisk to dissolve and pour it into flour mixture.
  • Arrange the rolls flat, with cornmeal side down on a large half sheet baking tray lined with parchment paper. Brush a little bit of oil over the rolls for crispier crusts.

Easy Pepperoni Pizza Rolls. Pepperoni Pizza Rolls are my go to easy recipe when I need something fast! Make them in the air fryer or oven when you need a tasty snack. …
Ratings 102
Calories 569 per serving
Category Dinner
  • Lightly spray a baking sheet with cooking spray and roll pizza crust into a large rectangle (about 14x9) and bake for 5 minutes.

Homemade Pizza Rolls – A Great Party Food Appetizer or Snack. Jump to Recipe . Homemade pizza rolls are a great way to enjoy all of the flavors of your favorite pizza, but in …
4.9/5 (15)
Total Time 20 mins
Category Appetizers
Calories 111 per serving
  • Add the Mozzarella and Parmesan cheeses and diced pepperoni, spreading it within ½ inch of the edges of the crust.

Pepperoni Pizza Rolls. Please select a store to see pricing. Choose Your Store. 0 reviews. Write a review. 460g. 8 pieces. 20 mins or less. Cooking methods. Oven. Microwave. Description . Satisfy your cravings with a crispy wrapper filled to the brim with Canadian mozzarella cheese and diced pepperoni. Made with freshly prepared batter for that irresistible crunch, these …
Brand M&M Food Market

Unroll container of Pillsbury crescent rolls and cut out the triangles. Layer each roll with pizza sauce, pepperoni slices, and a half of a mozzarella cheese stick. Roll up from the wide end to the narrow end and place seam side down on baking sheet. Bake for 15-20 minutes. Remove and brush with melted butter and garnish with red pepper flakes.
Servings 16
Total Time 20 mins
Category Appetizer
Calories 190 per serving

Totino’s ® Pepperoni Pizza Rolls ® turn a classic pizza topping into a tasty poppable bite. Instructions on the back, deliciousness on the inside. Available in 15, 50, 100, 130 and 140 count sizes. Preparation. Caution: Filling will be very HOT! Wait until cool enough to eat. FOR FOOD SAFETY AND QUALITY FOLLOW COOKING DIRECTIONS. COOK …
Brand Totino's
Saturated Fat 2g 9%
Calories 220
Total Fat 8g 10%

Though some of us ’90s and 2000’s kids think of the frozen pizza rolls, pepperoni rolls actually have deep roots in West Virginia and Western Pennsylvania. It’s actually the state food of West Virginia! According to the West Virginia tourism board you can trace the origins of pepperoni rolls back to when Italian ingredients were working in the coal mines. Coal miners …
5/5 (1)
Total Time 18 mins
Category Appetizer, Snack
Calories 198 per serving

1. Preheat the Pizza oven to 280 degrees. Roll and stretch the dough to a 12-inch round, while creating a rim along the edge of the dough. 2. Brush olive oil over the edges of pizza, then evenly spread about 2/3 cup of the pizza sauce over pizza (leaving rim uncoated). 3.
Servings 2
Total Time 30 mins
Category Italian

Gumby's Pizza ships its Pepperoni Rolls - 26 Pack nationwide on Goldbelly®. Order from 850+ top restaurants, food shops & chefs in 50 states — only on Goldbelly. Guaranteed to arrive fresh. Shop now.
Brand Gumby's Pizza
Category Snacks
Price $109

Pizza snack rolls (also called pizza rolls, pizza bites, pizza snacks, pizza poppers) are a frozen food product consisting of bite-sized breaded pizza pockets with an interior of tomato sauce, melted cheese and various pizza toppings.They are sold in a variety of flavors including cheese, pepperoni, sausage, supreme, multiple cheeses, and mixed meats.

One the long end begin spreading pepperoni and top with mozzarella cheese sticks to form a line. Fold dough over pepperoni and cheese to seal. With a sharp knife divide into 2-3 inch pieces. Shape is piece into a roll, being sure to seal open areas. Repeat with the rest of the dough. Place rolls on a baking sheet about 2 inches apart. Cover and ...

Pizza Sliders. Hawaiian Rolls Pizza Sliders made with Pepperoni, Mozzarella Cheese, and Provolone Cheese baked inside of soft, sweet rolls topped with warmed garlic butter and dipped in marinara sauce. The perfect party food! We are obsessed with this Pepperoni Pizza Sliders Recipe! I have been recipe testing these pizza sliders for weeks now ...

End by spreading 1/2 cup pepperoni on high of the cheese. From the quick aspect, roll the dough up tightly into a good log, pinching the dough to seal. Use a serrated knife to chop every log into 12 equal slices. Repeat the method with the remaining dough and substances. Place the rolls onto the lined baking sheet 1 1/2 – 2 inches aside.

Pepperoni Rolls Recipe Pepperoni rolls, Food, Food recipes . Roll dough over once and add 3 or 4 more slices. Pepperoni roll recipe with pizza dough. Brush dough with olive oil or whatever cooking oil you prefer. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls. Sprinkle with shredded mozzarella cheese. Lay pepperoni …

The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts . Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! 39 [Homemade] Pepperoni Pizza! OC. Close. 39. Posted by 3 hours ago [Homemade] Pepperoni Pizza! OC. 5 comments. share. save. hide. report. 93% …

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View the closest Pepperoni's pizza near you, find a location nearby, or view our menu of fresh pizzas, salads, and wings. View the closest Pepperoni's pizza near you, find a location nearby, or view our menu of fresh pizzas, salads, and wings. Locations & Menu Rewards Join our team About. Our Story Catering Fundraising Franchising Contact Us ORDER NOW Locations & …

Jan 23, 2016 - Explore Shawn Evans's board "pepperoni pizza rolls" on Pinterest. See more ideas about cooking recipes, yummy food, recipes.

Pepperoni Pizza Rolls. Pepperoni Pizza Rolls. Directions. Roll out dough a little thinner. Brush it with liquid butter. Sprinkle 4oz cheese over it. Place pepperoni over entire dough. Start at one end and roll up the dough creating a nice log. Brush the top with butter and sprinkle with Cheese and top with pepperoni. Bake until done. Slice into as many pieces as you would like and …

Next cut each section into 6-9 rectangles. Fill each with mozz and pepperoni and fold up the sides and pinch closed to make rolls. Cover and let proof for 15-20 min. Brush the tops with olive oil, and sprinkle with a little extra shredded mozz, grated parm, garlic powder, oregano, and salt. Bake 10-15 in until golden brown on top.

#dominos #dominospizza #dominospuffrolls #puffroll #pepperonipuffroll #vanillapuffroll #pepperoni #vanilla In this video I try Domino's Pizza Puff Rolls , th...

Roll the dough into a cigar and fold the end inward. Pepperoni roll recipe with pillsbury pizza dough. Remove from heat and stir in dried basil, oregano, parsley, and a pinch of salt. Let the dough rise for another hour, until it doubles in size. Using hands, spread dough evenly. Bake for 10 to 12 minutes or until golden brown.

This pepperoni roll is a super simple way to make a pepperoni pizza but it looks fancy and tastes incredible. You just spread out some dough, cover it with all of your favorite sauces, cheeses and toppings and roll it up! It cooks up to perfection and because of how it’s rolled up, then you get the amazing flavor in every single bite. Plus, there is no crust to worry …

Pepperoni Pizza Rolls. Nutrition Facts. Serving Size. rolls. 6 rolls = 85g. Amount Per Serving. 210. Calories % Daily Value* 12%. Total Fat 8g. 10% Saturated Fat 2g Trans Fat 0g. 2%. Cholesterol 5mg. 17%. Sodium 380mg. 10%. Total Carbohydrate 30g. 4%. Dietary Fiber 1g Total Sugars 2g. 0%. Includes 0g Added Sugars. Protein 6g. 0% Vitamin D 0mcg 2% Calcium 30mg …

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