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Pepperoni Roll and Pepperoni Bread Recipes
After scouring the Web looking for any references to Pepperoni Rolls, I've come across a number of recipes. Some are good - most are untested by me.
Good luck if you try one.
(Pepperoni Bread is different from pepperoni rolls but I've included the recipes anyway)

Remember - any Pepperoni Roll is good...
but nothing beats one fresh from the bakery.

Pepperoni Rolls
From JoAnn Corbin, Fairmont, West Virginia

1 loaf frozen bread
1 stick skinned pepperoni

Cut pepperoni into 3" strips quartered. Let bread rise until double in bulk. Cut into six equal parts. Pat or roll out. Place pepperoni in dough & roll up. Pinch ends together. Place rolled side down on greased cookie sheet. Let rise until double in size. Bake at 350 degrees for 30 to 35 minutes.
Pepperoni Rolls
From Marie Henderson, Fairview, West Virginia

3 1/2 cups flour
1tsp. salt
1 egg (beaten)
1/2 cake yeast
1 cup milk scalded
1 tblsp. sugar
2 tblsp. shortening
1 stick pepperoni

Scald milk & add salt, sugar, shortening, when cool add egg & yeast. Mix dough as usual. Cut. pepperoni in 3 1/2" lengths quartered. Place in half an 8 oz. can tomato sauce with 2 tblsp. oil. Let dough rise, work down & rise again. Pinch off small amount & roll out. Fold over pepperoni piece & press the edges closed. Place on pan pressed side down. Let rise. Bake at 350 degrees 15-20 minutes.
Pepperoni Rolls

3 1/2 cups flour
1 small cake yeast
1 cup milk
1 egg, beaten
1 tsp. salt
2 tblsp. sugar
2 tblsp. shortening
1 can tomato sauce
1 stick pepperoni

Bring milk to boil, add sugar & shortening. Cool to lukewarm. Add salt, egg & yeast, crumbled. Mix in 1 1/2 cups flour & beat with spoon. Add rest of flour. Knead for 5 min. Let rest 5 min. Knead again 5 min. Cut pepperoni stick into thin slices 3" long. Pour 1/2 can tomato sauce & 2 tblsp. cooking oil over pepperoni. Wrap each piece with dough. Let rise until doubled. Bake at 450 degrees for 20 min.
Pepperoni Rolls
From: Carolyn Giberson <>
Subject: Pepperoni rolls
Date: 26 Mar 1994 15:18:17 -0500
Organization: University of Georgia, Athens
Message-ID: <2n25a9$>

I make a recipe of a generic white bread using my Cuisinart as follows:
3 cups bread flour
2 tbsp olive oil
1 tsp salt
1 pkg dry yeast
1 tbsp sugar
? water
1 6 oz. stick of pepperoni, cut into 18 sticks (cut in half horizontally, then cut each portion into 9 sticks longitudnally)

Mix the yeast and sugar in a cup measure. Add about 1/2 v. warm water and stir to mix. Let this sit until bubbly. In the food processor bowl, place the flour, salt, and oil. Mix. With the motor running, pour in the yeast mixture, followed by enough cold water to make a dough that cleans the sides of the bowl. Whirl the dough ball about 30 times around the bowl, then let sit for 5 minutes. Whirl the dough about 30 more times, adding a little more flour if the dough seems sticky. Take the dough out of the processor and knead until a smooth dough is obtained. Place in an oiled bowl covered with plastic wrap and let rise in a warm place until doubled in volume (about 1 hour). Knead again lightly and divide into 9 equal portions. Flatten each portion and wrap it around 2 of the pepperoni sticks. Place on a greased cookie sheet (seam side down), lightly oil the tops, cover with plastic wrap, and let rise in a warm place until doubled in volume (should take 45 minutes - 1 hour).

Bake at 375 F for about 20 minutes, or until nicely browned. These are best warm, right out of the oven, but they do freeze and re-heat well too.

Russell's Pepperoni Bread

Prepare a 2-loaf batch of white bread dough according to your favorite recipie. Allow to rise as needed. You can use frozen bread dough for this, but I sure wouldn't. Preheat your oven to 375 degrees.

To the bread recipe, you will ultimately need to add:
1 egg
1/2 cup parmesian cheese
2 cups mozzerella cheese
pepperoni (7 oz pkg)

Beat the egg; add parmesian. Roll your dough into well-floured 10" circles. Spread each with egg mixture. Spread mozzerella cheese over dough. Layer with pepperoni, sprinkle with oregano. Roll up the loaf, jelly-roll style. Tuck the ends in. Place on an ungreased cookie sheet, bake at 375 degrees for 30 minutes. Allow to cool. Optionally, serve with tomato sauce.

LuAnn's Pepperoni Rolls
Posted by LuAnn on October 11, 1997 at 12:24:54:
An easy snack to make

buy frozen bread dough and let it thaw.
buy long sticks of pepperoni and cut it into 3" pieces..then 1/4 them up..
wrap the dough around the pepperoni you can add hot pepper cheese or cheddar cheese
with the pepperoni.
let rise until double in size...bake until golden brown

these are sold at convience stores here in West Virgina
you can just take them anywhere..THEY ARE WONDERFUL!!

Grandmas Pepperoni Bread

* 1 package active dry yeast
* 1/4 cup warm water 110degr
* 1 cup warm milk 110degr
* 1 tablespoon sugar
* 1 teaspoon salt
* 2 tablespoons olive oil
* 3 to 3 1/2 cups all purpose flour
* 1 cup thinly sliced pepperoni
     (you can also use chopped sausages in place of the pepperoni)
* 1/2 cup of mozzarella cheese
* Chopped onion,
* Grated parmesan cheese about a pinch (thats what grandma would say)
* 1 egg and a little water mixed together

In a large bowl, sprinkle yeast over warm water and let stand for 5 soften.
Stir in milk, sugar, salt and oil. Add 1 cup of the flour and mix to blend. Stir in 1 1/2 cups more flour.
Then remaining flour in bowl, on to a floured flat, kneed dough untill elastic.
"my grandma would take the dough and roll it and bring both ends together, for about 5 min... it seemed like hours", then cover and let rise in a warm place untill doubled about 1 hour!
Punch dough down, turn out onto floured surface and divide in half.
Grease baking sheet. Punch down dough, and flatten dough, like a pizza add all above mixture on the top of the bread, roll like a jelly roll, pinch edges,take egg and water mixture and wipe on the top of the bread roll, and bake 375 for 20 to 25 minutes.
Makes two loaves....Enjoy...

Source Grandma's little red book
Submitted by Pualani Anzelmo Wagner
Italian Pepperoni Bread

Title: Pepperoni Bread
Categories: Italian, Breads
Yield: 1 Loaf

1 lb Bread dough, fresh or frozen
6 oz Pepperoni, chopped
8 oz Mozzarella, chopped
2 T Oil
1/4 c Flour

Raise dough. Roll out on floured board to size of medium pizza. Spread
pepperoni and mozzarella evenly to 1" border. Roll up dough like a
jelly roll. Curve to form a horsehoe shape. Grease a round pan and
place dough on pan, brush top and sides lightly with oil. Bake at 350
degrees in preheated oven for 30 to 40 minutes until golden brown.
Recipe via Meal-Master (tm) v8.05

Hogan's Heroic Pepperoni Rolls
Submitted by Robert L. Hogan
NOTE: Hogan's rolls have been a mainstay at tailgates the past few years.  After much cajoling, he finally allowed us to post the recipe.  Enjoy!!
  1. Get several cans of Grands buttermilk biscuits. There are eight biscuits per can.
  2. Get your choice of shredded cheese. Today I used a mix of Colby and Monterey Jack.
  3. For a sauce, I use pizza sauce as the main ingredient and usually mix in a little salsa and Tabasco green pepper sauce to give it a little more zip. Do whatever suits your taste.
  4. Roll each individual biscuit out flat.
  5. Put a tablespoon or so of sauce in the middle.
  6. Plop a little cheese on top of the sauce. (This keeps the sauce from running everywhere while you're folding up the biscuit later.)
  7. Put several slices and/or chunks of pepperoni on top of that, then a little more cheese.
  8. Fold the biscuit around the pepperoni and seal all the edges as best you can. This keeps the sauce from running all over while baking. I usually brush the top of the unbaked roll with a little milk. I think that helps make it turn out a nice brown color. You can also sprinkle a little parmesan grated cheese on top if you like.
  9. Bake in the oven for the time and temperature indicated on the can of biscuits. I think it's usually about 350-375 for 12-15 minutes. I usually try to check on them after 12 minutes and decide whether they're done based on how brown the biscuit looks.

Tips and Deep Thoughts:
I find that if I have my ingredients set up before I start, I can usually put together about six rolls while one batch is in the oven, so I usually bake six at a time using two cookie sheets.  When one batch comes out, another goes in, and the assembly line goes on. After a turn or two, you'll get an idea as to what proportions of ingredients to use.
Two general rules of thumb you'll find are to avoid using too much sauce and to use as much pepperoni as you can while still easily sealing up the biscuit. The worst things that can happen is that you'll overstuff and/or overbake and the ingredients will pop out the side, or you'll underbake and the dough will stay a little sticky inside. The first problem is hard to fix after the fact; the second isn't. If I can make them, anyone can.
Source: The West Virginia Tailgating Konsortium

Rhodes Bake-N-Serv Frozen Dough Pepperoni Rolls - (see photo)

1 loaf Rhodes White Bread Dough, thawed and risen
1 tsp Oregano
4 oz Pepperoni, chopped
4 oz Sharp Cheddar Cheese, grated
Parmesan Cheese, grated

Thaw dough until soft and risen (about 4-5 hours at room temperature.) On a floured surface, roll out dough into 12" x 16" rectangle. Sprinkle oregano over dough. Spread with pepperoni and cheddar cheese. Starting with long side, roll up jelly-roll style. Cut into 12 rolls. Place on a 9" x 13" pan sprayed with non-stick cooking spray. Sprinkle rolls with parmesan cheese. Cover with plastic wrap that has also been sprayed. Let rise until double in size. Remove wrap. Bake at 350oF for 15-20 minutes. Serve warm.

Tim's Pepperoni Rolls
Makes about a dozen rolls, although I always double the recipe (just use twice as much of everything, except one package of yeast is fine.)

(read Tim's Page)

(Tim's roll's are the WV sandwich in "The American Sandwich")

1 1/2 cups water, barely warm to the touch
1/3 cup sugar
1 package yeast
1 teaspoonful salt
1/4 cup dry powdered milk
4 cups flour
Thin-sliced packaged pepperoni, about four ounces (paper thin is best)

Dissolve sugar, yeast, salt, and powdered milk in the warm water. Stir in the flour, using extra flour or water as needed to make a soft dough that isn't too sticky. Turn out onto a floured board and knead for a couple of minutes. Shape into a ball and let raise in a bowl for 30 minutes to an hour, covered with a towel. Volume should double.

Turn the raised dough back onto the floured board, and cut it into 12 pieces (I use a scraper/cutter, but a knife works fine.) Take each piece, flatten it lightly on the board with your hand, and place 4-5 slices of pepperoni in the middle, overlapping but not stacked. Roll it up like a jelly roll, and then primp it with your fingers to seal the ends into an oval, with no pepperoni sticking out. Place on an ungreased baking sheet.

Melt a tablespoonful of margarine and beat in an egg and two teaspoonfuls of sugar. Brush rolls lightly with this glaze. You don't need to let the rolls raise further.

Bake rolls at 400 degrees until golden brown. Brush immediately and lightly with melted margarine so they soften up nicely.

Halloween Pepperoni Roll "Finger Food"
Breadsticks with pepperoni "nails" give new meaning to the concept of finger food (recipe from Hormel Foods)

(see photo)

1 can refrigerated breadstick dough
1 pepperoni stick
Dried rosemary, to taste

Separate breadsticks and place on greased cookie sheet. Cut pepperoni into fingernail shapes and press into dough. Cut knuckle marks into "fingers" and sprinkle with rosemary to create a hairy-knuckle look. Bake according to package directions.

Grandma Kaufman's Recipe

Proof 1 Tbl yeast in 1/2 c water

1 2/3 c. warm water
1 Tbl melted butter
3 Tbl veg. oil
1 Tbl salt
3 Tbl sugar

Combine liquid with yeast in mixer bowl...

Gradually add 5-6 c (or more) flour...mix well.
Turn out on board and knead til smooth. (can do in mixer, but not as much fun)

Let rise 45-60 minutes. Punch down, knead some more and let rest about 10 minutes. Portion off the pieces for each roll...roll out to desired size and put slices or julienned pepperoni down the length of each piece. Roll part way and add another piece. Pinch together tightly to seal. Let rise.

Bake at 350 (or 400...there was some discrepancy in recipe) for 15-20 minutes.

Diane Parker's Recipe

3 loaves Rhodes Frozen Dough
1 lb. thin, deli-sliced pepperoni (3"diameter)

Let dough sit out overnight, covered, to thaw.

In morning, separate dough into 12 pieces (24 if you desire smaller rolls.) Spread dough out with hands and put 3 or 4 slices of pepperoni in center. Roll dough over once and add 3 or 4 more slices.

Seal all openings by pinching dough closed.

Bake at 350 for 15 minutes or until rolls are slightly brown. - 05/27/08

Pepperoni Rolls (By Marg)

Prep Time: 3 1/2 hrs
Total Time: 4 hrs
Yield: 75 pepperoni rolls

1/2 cup water, 110 degrees
2 tablespoons yeast
4 beaten eggs
2 cups milk
1/2 lb butter
10 cups flour
1 1/2 cups sugar
4 teaspoons salt
2 beaten eggs ( for basting)
3 lbs sandwich pepperoni slices ( may use turkey pepperoni)
sesame seeds

Dissolve yeast in water and pinch of sugar and set aside. Beat 4 eggs and set aside. Heat milk and butter. Cool to lukewarm and add 4 cups of flour, sugar, and salt in mixing bowl with milk mixture. Mix well and add yeast and egg. Add rest of the flour, a cup or two at a time, mixing well after each addition. Knead until you have a soft manageable dough. Put in floured bowl, cover and let rise till double--approx. 1-1 1/2 hours.

After rising, knead, divide into 5 equal parts. With one part, divide that one into 15 equal parts. Roll each out to 5x6 in size. Add 2-3 slices of pepperoni to each roll and roll up.

Place rolls to greased cookie sheet (approx. 15 rolls per sheet). Cover and let rise again, about 1 hour. Baste with beaten egg and sprinkle with sesame seeds.

Bake at 350 degrees for 25 minutes or until light brown.

To freeze: Place baked rolls in a large freezer bag. Seal, label and freeze.
To serve: Allow to thaw at room temperature and enjoy. For a crispier roll, reheat in a 300 degree oven for about 10 minutes.

2010 - 06/19/03

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