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You can whip up these pepperoni pizza roll breadsticks for game nights or lazy weekend lunches whenever you need something that feels as fun as it tastes. They are cheesy, warmly spiced, and gooey in all the right ways—a crowd-pleaser you can pull together fast.
After the first time I made these for a family movie night, breadsticks barely made it off the baking tray before everyone swooped in. Now I double the batch because they somehow vanish every time.
Ingredients
- Refrigerated pizza dough: it is a shortcut to perfect, pillowy breadsticks and saves so much time choosing fresh dough that stretches evenly
- Mozzarella cheese: shredded so it melts into those classic pizza pulls fresh block mozzarella tastes creamier than pre-shredded bags
- Pepperoni slices: for that zesty hit try to get one without too much oil for a nice crisp
- Melted butter: adds richness and helps flavor stick use unsalted for the most control
- Italian seasoning: gives a fragrant herby punch dried blends work great here but sniff for freshness in your spice jar
- Garlic powder: brings savory depth always make sure it smells pungent not dusty
- Grated Parmesan cheese: a salty finish aged for more flavor and try to use real Parmesan if you can
- Marinara sauce: for dipping not optional choose a brand with bright tomato flavor or simmer your own if feeling extra
Instructions
- Prepare the Dough:
- Preheat your oven to four hundred degrees Fahrenheit and lay parchment paper over a large baking sheet. Unroll the tube of pizza dough onto a floured work surface then gently press or stretch it into a big rectangle about the size of a sheet tray. Try to keep it even for neat slices.
- Add Fillings:
- Scatter a layer of mozzarella over the entire surface and top evenly with pepperoni slices making sure every bite will get a little of both.
- Roll Up and Slice:
- Starting at one of the long sides roll up the dough tightly into a spiral log tucking in fillings as you go so nothing escapes. Pinch the seam firmly underneath to seal. Grab a sharp knife or bench scraper and cut the log into about twelve rounds.
- Arrange and Top:
- Place each spiral cut side up onto your lined baking sheet leaving a bit of room so they do not meld together. In a bowl blend melted butter with Italian herbs and garlic powder. Use a brush to slather each swirl with this buttery mix then shower Parmesan across all before baking.
- Bake and Serve:
- Slide the tray into your oven and bake for sixteen to eighteen minutes watching as the rolls puff and turn golden with melty cheese bubbling from the edges. Lift them out when fragrant and crisp. Serve warm alongside plenty of marinara for dunking.
Mozzarella is always my go-to for that wow-worthy cheese pull. I remember my niece’s face lighting up when she saw the stretchy strands as we pulled the rolls apart together at the table. That cheesy moment is why this recipe is always on rotation when she visits.
Storage Tips
Leftover breadsticks keep well in an airtight container in the fridge for up to three days. When reheating use an oven or toaster for five minutes to revive the crisp edge. Freezing works too just cool completely wrap tightly then reheat from frozen until warmed through.
Ingredient Substitutions
Swap in turkey pepperoni or thinly sliced cooked sausage for a lighter or different taste. If you love spice try a sprinkle of red pepper flakes with the Italian seasoning. Vegan cheese and plant-based pepperoni will work for dairy-free friends—just monitor the baking time as those can brown faster.
Serving Suggestions
These are an all-star alongside a big green salad or a bowl of soup. For party trays cut the spirals a little smaller and serve with different dipping sauces like ranch or pesto for fun variety. If you are feeding a crowd set out bowls of extra grated cheese and chili flakes.
Cultural Context
Pizza rolls and pull-apart breads fuse the best of Italian American snacking culture with the conviviality of shared appetizers. Using store-bought dough echoes weeknight shortcuts embraced by busy families everywhere. The combination of spicy meat and cheese is pure pepperoni pizza nostalgia just bundled in a hand-held twist.
Seasonal Adaptations
Drizzle with honey or add roasted red peppers for a warmer flavor in autumn Swap summer basil in for Italian seasoning and sprinkle with fresh tomatoes for a bright summer edge In cooler months try adding a smidge of chili powder for a cozy kick
Success Stories
One year during a blizzard we made these using pantry odds and ends and everyone declared it better than delivery pizza. Kids love helping with the rolling and sprinkling making it a great recipe for sharing time in the kitchen.
Freezer Meal Conversion
Assemble and slice the rolls then freeze on a tray before baking. Once solid store in a freezer bag and bake straight from frozen adding a few extra minutes to the bake time. This has saved me so many times when unexpected guests drop by and I want something fun to serve quickly.
Try these breadsticks for your next gathering—they’re always a hit. With such simple prep you’ll want to make them again and again.
Common Recipe Questions
- → How do I prevent the breadsticks from unrolling while baking?
Ensure the seam is pinched tightly and place each piece cut-side up on the baking sheet to help maintain shape.
- → Can I use different types of cheese?
Yes, provolone, cheddar, or a pizza cheese blend can add new flavors and textures to these breadsticks.
- → Is it possible to prepare these ahead of time?
Assemble and refrigerate the unbaked rolls a few hours ahead; bake just before serving for freshness.
- → What are good dipping sauces besides marinara?
Try ranch, garlic butter, alfredo, or spicy cheese sauce for variety alongside traditional marinara.
- → How can I make these breadsticks vegetarian?
Simply skip the pepperoni or substitute with vegetarian slices for a meat-free alternative.