Pepperoni Pizza Roll Breadsticks
Pepperoni Pizza Roll Breadsticks are soft, twisted breadsticks filled with layers of pepperoni and melted mozzarella, brushed with garlic butter and finished with parmesan. They're a pull-apart snack that's perfect for dipping in warm marinara and sharing at parties or game day.
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper
- Pizza cutter or sharp knife
- Pastry brush
Ingredients
- 500 g All-Purpose Flour approx 3.75 cups
- 300 ml Warm Water 105°F-115°F
- 7 g Active Dry Yeast 2.25 tsp
- 12 g Granulated Sugar 1 tbsp
- 10 g Kosher Salt 2 tsp
- 30 ml Extra Virgin Olive Oil 2 tbsp
- 225 g Low-Moisture Mozzarella Cheese shredded
- 115 g Thin-Sliced Pepperoni approx 4 oz
- 56 g Unsalted Butter melted
- 5 g Garlic Powder 1 tsp
- 2 g Dried Oregano Flakes 1 tsp
- 15 g Grated Parmesan Cheese 2 tbsp
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- In a large bowl, whisk flour and salt. Make a well, add yeast mixture and olive oil. Stir until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.
- Punch down dough and roll into a 12x16-inch rectangle. Scatter mozzarella evenly, leaving a 1-inch border on one long side. Arrange pepperoni slices over cheese.
- Cut dough crosswise into 12 strips. Twist each strip 3-4 times, stretching gently, and place on a parchment-lined baking sheet. Cover and let rise for 20-25 minutes.
- Preheat oven to 400°F (200°C). Bake breadsticks for 15-18 minutes until golden and cheese is bubbly.
- Mix melted butter, garlic powder, and oregano. Brush over hot breadsticks and sprinkle with parmesan. Cool 5 minutes before serving.
Notes
Storage: Store cooled breadsticks in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked breadsticks wrapped individually in foil for up to 1 month.
Reheating: Reheat in a 350°F oven for 5-7 minutes until warmed through and slightly crisp. Avoid the microwave, which makes them chewy.
Best Tips: Use thin-sliced pepperoni for crispy edges. Shred your own mozzarella for the best melt. Brush with garlic butter immediately after baking so it soaks in.
Variations: Try spicy pepperoni, swap provolone for mozzarella, or add cooked sausage. For a veggie version, use sautéed mushrooms and peppers.