Pepperoni Pizza Roll Breadsticks (Printable)

Savory breadsticks rolled with pepperoni and melted mozzarella, baked golden and served with warm marinara.

# What You'll Need:

01 - 1 lb refrigerated pizza dough, store-bought or homemade

02 - All-purpose flour, for dusting

03 - 20 slices pepperoni

04 - 1 cup shredded mozzarella cheese

05 - 1/4 cup grated Parmesan cheese

06 - 2 tbsp unsalted butter, melted

07 - 1/2 tsp garlic powder

08 - 1 tsp Italian seasoning

09 - 2 tbsp chopped fresh parsley

10 - 1 cup marinara sauce, warmed

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - Lightly dust work surface with flour. Roll pizza dough into a 10x14-inch rectangle.

03 - Sprinkle mozzarella and Parmesan evenly over the dough, leaving a 1/2-inch border. Layer pepperoni slices on top of the cheese.

04 - Starting from the long edge, roll the dough up tightly into a log. Pinch the seam to seal.

05 - Using a sharp knife, cut the log into 8 equal pieces.

06 - Place each piece cut side up on the prepared baking sheet, spacing them apart.

07 - In a small bowl, combine melted butter, garlic powder, and Italian seasoning. Brush generously over the tops and sides of each roll.

08 - Bake for 16 to 20 minutes until golden brown and cheese is bubbling.

09 - Remove from oven and sprinkle with fresh parsley. Serve warm with marinara sauce for dipping.

01 -

They taste like the best part of a pizza got rolled up into something you can eat with your hands in three bites
The buttery garlic topping makes them impossible to stop eating even if you promised yourself just one

02 -

Leaving that half-inch border is not optional because filling that hits the edge will ooze out and burn on the pan
Cutting with a dull knife squishes the roll flat and pushes all the cheese out before it even bakes

03 -

Brushing the seam with a tiny bit of water before pinching creates a much stronger seal
Grating Parmesan fresh off the wedge instead of using the green can makes a surprising difference in the filling