Let me introduce you to a true crowd-pleaser that’s perfect for sharing and guaranteed to become one of your go-to snacks: the Pepperoni and Cheese Rolls Recipe. These rolls are a delightful combination of soft, pillowy homemade dough wrapped around savory pepperoni sticks and melty Muenster cheese, baked to a golden brown perfection. Whether you’re making them for a party, a game day treat, or a cozy family night, this recipe balances bold flavors with a tender texture, making every bite irresistibly delicious. Trust me, once you try this Pepperoni and Cheese Rolls Recipe, you’ll wonder how you ever lived without it!
Ingredients You’ll Need
Gathering your ingredients is a breeze, and each one plays a crucial role in crafting these irresistible rolls. From the warm yeast that wakes the dough to life, to the flavorful pepperoni and creamy cheese, every component builds layers of taste and texture.
- 4 cups hot water (100–110ºF): The perfect temperature to activate the yeast without killing it for a fluffy dough.
- 2 envelopes active dry yeast (not instant): Essential for that wonderful rise and airy crumb in the rolls.
- 4 tablespoons sugar: Feeds the yeast and adds a subtle sweetness that balances the savory filling.
- 1¾ tablespoons salt: Enhances overall flavor and controls yeast activity for perfect dough.
- Extra virgin olive oil: Adds richness and helps create a tender, moist dough.
- 7-8 cups all-purpose flour: The backbone of your dough, providing structure and chewiness.
- 16 ounces stick pepperoni (cut into 4-inch sticks): Delivers spicy, smoky bites inside each roll.
- 2 7-oz packages Andrew & Everett Muenster Cheese Thin Sliced: Melts beautifully for gooey, flavorful pockets.
- Cornmeal: Keeps rolls from sticking to the baking sheet and adds a lovely crisp bottom.
- 1 egg: For an egg wash that creates a shiny, golden crust.
- 2 tablespoons water: Mixed with egg for the perfect brush-on glaze.
How to Make Pepperoni and Cheese Rolls Recipe
Step 1: Activate the Yeast
The magic begins by warming up your yeast. Sprinkle the active dry yeast over warm water (100–110ºF) in a large bowl that’s been tempered with hot water to maintain heat. Let it rest for 10 minutes until the surface bubbles and foams – this frothy layer confirms your yeast is alive and ready to create a fluffy dough for your rolls.
Step 2: Make the Yeast Sponge
To build a flavorful base, add sugar, salt, a drizzle of olive oil, and a sprinkle of flour to your bubbly yeast water. Cover this mixture and set it aside in a cozy warm spot for at least 30 minutes. During this time, the sponge thickens and becomes bubbly, enriching the dough with a subtle tang and complex aroma.
Step 3: Prepare the Dough
Stir in your flour one cup at a time, mixing thoroughly after each addition. You’re aiming for a thick, ragged dough that’s no longer easy to stir with a spoon. Once your dough holds together enough to handle by hand, turn it onto a floured surface to knead. This kneading process — which you can really throw yourself into by slamming the dough onto the counter — develops the gluten for that perfect chewy texture.
Step 4: Rest the Dough
After kneading to a smooth and elastic ball, coat your mixing bowl with olive oil to prevent sticking and pop your dough inside. Cover with plastic wrap and let it rise in a warm place for about an hour. The dough should double in size, fluffing up as the yeast works its magic.
Step 5: Shape the Rolls
Once risen, punch down the dough to deflate it gently, then sprinkle your baking sheets with cornmeal. Pinch off dough pieces roughly the size of a small tennis ball and flatten each into an oval. Layer each with a folded slice of Muenster cheese and place 4 sticks of pepperoni in the center. Fold the dough over to encase the filling, using a touch of water to seal edges tightly and keep that cheese from melting out during baking.
Step 6: Let the Rolls Rest and Bake
Arrange your rolls 1–2 inches apart on the baking sheets, cover with parchment or wax paper, and let them rest for 30 minutes to puff up nicely. Preheat your oven to 425ºF while the rolls relax. Prepare an egg wash by whisking together an egg and water, then brush each roll to achieve a deep golden-brown crust. Bake for 20 minutes or until the rolls are crusty on the outside and the cheese inside has melted to gooey perfection.
How to Serve Pepperoni and Cheese Rolls Recipe
Garnishes
These rolls are fantastic on their own, but try sprinkling fresh chopped parsley or a pinch of dried Italian herbs on top right after baking for a splash of color and an herbal lift. A light brush of garlic butter after baking also adds a wonderfully rich aroma and shine that will wow your guests.
Side Dishes
For a full meal, pair these pepperoni and cheese rolls with a fresh green salad dressed in bright vinaigrette to balance the richness. Marinara sauce on the side makes for a fun dipping experience, perfect if you want a little extra tangy tomato flavor alongside.
Creative Ways to Present
Serve these rolls in a rustic basket lined with a vibrant tea towel for a cozy, inviting presentation. For parties, arrange them on a wooden board surrounded by small bowls of dipping sauces like ranch, spicy mustard, or even a creamy pesto dip. You can also cut some in half to showcase that gorgeous melted cheese and pepperoni center – it’s a visual feast!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which I hope you do), place the cooled rolls in an airtight container and store them in the refrigerator. They’ll stay fresh for 3-4 days, making them an excellent grab-and-go option for snacks or lunches throughout the week.
Freezing
These Pepperoni and Cheese Rolls freeze beautifully. After baking and cooling completely, wrap each roll individually in plastic wrap and then place them in a freezer-safe bag or container. They keep well for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge.
Reheating
To bring your rolls back to life, reheat them in a preheated oven at 350ºF for 10-15 minutes until warmed through and the crust feels crisp again. Avoid microwaving if possible, as it can make the dough a bit soggy. For quick reheats, a toaster oven works wonders at restoring that fresh-baked texture.
FAQs
Can I use other types of cheese instead of Muenster?
Absolutely! While Muenster melts beautifully and adds a mild creaminess, you can swap in mozzarella, provolone, or even cheddar for different flavor profiles. Just make sure your cheese slices aren’t too thick, so they melt nicely inside the rolls.
What if I don’t have stick pepperoni?
No problem if stick pepperoni isn’t available—you can use regular sliced pepperoni. Just stack a few slices together to create a similar thickness before wrapping them in the dough. The flavor will be just as delicious!
Can I make these rolls gluten-free?
Gluten-free baking can be tricky, but with the right blend of gluten-free flour and xanthan gum, you can adapt the dough. Keep in mind that texture will be different, and rising times may vary. Experimenting with your favorite gluten-free mix will yield the best results.
Is it okay to prepare the dough the night before?
Yes! After you make the yeast sponge, you can refrigerate it for up to 24 hours before continuing with the dough and shaping steps. This slow fermentation actually develops more complex flavors in the final rolls.
How spicy are these rolls?
The spice level mostly depends on the pepperoni you choose. Most stick pepperoni has a mild to moderate heat, but feel free to use mild versions if you prefer less spice or hot variants if you want a flavorful kick. The cheese also helps mellow the spiciness.
Final Thoughts
If you’re looking for a homemade treat that’s bursting with flavor and perfect for sharing, don’t wait another minute to try this Pepperoni and Cheese Rolls Recipe. There’s something so satisfying about pulling these golden, cheesy rolls out of the oven, especially when you know you made them from scratch. Gather your ingredients, invite your loved ones, and prepare to enjoy a new family favorite that everyone will ask you to make again and again!
Print
Pepperoni and Cheese Rolls Recipe
- Total Time: 2 hours 5 minutes
- Yield: 20 servings
Description
These Pepperoni and Cheese Rolls are soft, warm dough parcels filled with flavorful pepperoni sticks and melted Muenster cheese. Perfect as a party snack or a savory treat, these rolls feature a golden, slightly crispy crust with a gooey, cheesy, and spicy interior. The recipe involves making a yeast-based dough that is given ample time to rise, then stuffed, resting again, and baked to perfection. Perfect for serving warm as an appetizer or snack for any occasion.
Ingredients
Dough
- 4 cups hot water (100–110ºF)
- 2 envelopes active dry yeast (not instant)
- 4 tablespoons sugar
- 1¾ tablespoons salt
- Extra virgin olive oil (for dough and greasing bowl)
- 7–8 cups all-purpose flour
Filling
- 16 ounces stick pepperoni (cut into 4-inch long sticks)
- 2 7-oz packages Andrew & Everett Muenster Cheese Thin Sliced
Other
- Cornmeal (for dusting baking sheets)
- 1 egg
- 2 tablespoons water
Instructions
- Activate the yeast: Rinse a large bowl and measuring cup with hot water to warm them. Add 4 cups of water heated to 100–110ºF to the large bowl, sprinkle the yeast over the surface, and let it stand for 10 minutes until it becomes bubbly and foamy.
- Make the yeast sponge: To the bubbly yeast, add 4 tablespoons of sugar and 1¾ tablespoons of salt. Stir until dissolved. Drizzle a small amount of olive oil over the top and sprinkle some flour on the surface. Cover the bowl tightly with plastic wrap and set aside in a warm place for 30 minutes to 24 hours until the sponge is thick and bubbly.
- Prepare the dough: Gradually add 7 to 8 cups of all-purpose flour to the yeast sponge, about one cup at a time, stirring with a wooden spoon between additions. Continue until the mixture becomes thick, raggedy, and difficult to stir, then transfer the dough to a lightly floured surface.
- Knead the dough: Knead the dough for about 10 minutes, adding small amounts of flour as needed to prevent sticking. The dough should become elastic and smooth. You can use a technique of slamming the dough on the counter to develop the gluten.
- Rest the dough: Clean and oil the original large bowl with 2 to 3 teaspoons of olive oil, coating it thoroughly. Place the kneaded dough into the bowl, cover with plastic wrap, and allow it to rise in a warm place for 1 hour until doubled in size.
- Punch down the dough: After the dough has risen, punch it down to remove large air pockets and prepare it for shaping.
- Prepare baking sheets: Sprinkle two baking sheets generously with cornmeal to prevent sticking.
- Make the pepperoni rolls: Tear off pieces of dough slightly smaller than a tennis ball. Flatten each piece into a slightly oblong shape between your palms. Fold a slice of Muenster cheese in half and place it on the dough, then add 4 sticks of pepperoni onto the center. Fold the dough over the filling and pinch the seam to seal the roll, using a bit of water if necessary, ensuring the cheese stays away from the seam to avoid oozing.
- Arrange rolls on baking sheets: Place the sealed rolls about 1–2 inches apart on the prepared baking sheets.
- Rest the pepperoni rolls: Cover the baking sheets with wax or parchment paper and let the rolls rest for 30 minutes to rise slightly.
- Preheat the oven: Heat your oven to 425ºF during the resting period.
- Prepare egg wash: Whisk together 1 egg and 2 tablespoons of water until smooth and uniform.
- Bake the rolls: Remove the wax or parchment paper covering the rolls, brush each roll evenly with the egg wash, and bake in the preheated oven for 20 minutes. The rolls should have a deep golden brown color and a firm crust when done.
- Cool and serve: Remove the rolls from the oven and let them cool slightly. Serve warm for the best flavor and texture. Enjoy your homemade pepperoni and cheese rolls!
Notes
- Note 1: Tempering the bowl and cup with hot water before activating the yeast helps maintain optimal temperature for yeast activity.
- Note 2: The sponge can ferment up to 24 hours to develop more complex flavor but at least 30 minutes is necessary.
- Note 3: Dough consistency should be firm enough to handle but not dry; add flour incrementally to achieve this.
- Note 4: Resting the shaped rolls before baking allows them to rise slightly, ensuring a lighter texture.
- Prep Time: 1 hour 45 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
