Pepperoni Pizza Roll Breadsticks (Printable Version)

Savory breadsticks rolled with pepperoni and melted mozzarella for a fun pizza-inspired twist.

# Ingredient List:

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 the work surface with flour. Roll the pizza dough into a roughly 10x14-inch rectangle.

03 - Sprinkle mozzarella and Parmesan cheeses 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 firmly 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 evenly 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 the cheese is bubbly.

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

01 -

The cheese pulls are genuinely ridiculous and worth photographing if you are into that sort of thing
Takes forty minutes door to door which means you can decide you want them and actually have them in the same evening
They taste like a pizza rolled into a portable snack which is basically the greatest food format ever invented

02 -

Leaving a border when you layer the filling is not optional because cheese that hits the edge will leak out and burn onto your parchment
Cutting the log with a gentle sawing motion instead of pressing straight down keeps the filling from squishing out of each slice

03 -

Let the rolled log rest in the fridge for ten minutes before slicing and the cuts will come out much cleaner
Grate your own Parmesan from a block instead of using the pre-shredded kind because the flavor difference is honestly surprising